203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Salmon skin (30.6 deg C), cooked chicken (39.2 deg C), cooked shrimp tempura (33.4 deg C) found left at room temperature. Operator stated that he had cooked it 30 minutes prior and it is being cooled at room temperature before being placed into the cooler, following their regular procedures. No time tracking was occuring.
Corrections: If foods are to be cooled at room temperature for brief periods, time tracking using a timer must be doneto ensure that cooked foods are cooled from 60deg C to 20 deg C within 2 hours, as per the food safety plan. Alternatively, rapidly cool cooked foods by submerging it in an ice bath or using an ice wand.
Corrective Action(s):
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): (1) Sanitizer in bucket measured approximately 10ppm chlorine (2) wiping cloths left on counter when not in use.
Corrections: (1) Sanitizer was remade, concentration measured approximately 100ppm chlorine. Ensure sanitizer is maintained at approximately 100ppm (1/2 tsp, bleach = 1L water) for proper elimination of pathogens.
(2) Keep wiping cloths in sanitizer when not in use to prevent pathogen growth.
Corrective Action(s):
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Two plastic measuring jugs found in handsink at entrance to kitchen upon arrival
CORRECTIONS: Do not block handsink with any utensils. Handsinks are to be readily accessible at all times for proper handwashing
*Ensure that handwashing occurs after touching dirty items (i.e. garbage can) before handling food
Corrective Action(s):
Violation Score: 5
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