203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): In stand up prep cooler, large containers of cooked black beans, tomato sauce, chipotle sauce, pinto beans 8-12C. Foods were time and temperature abused. Other foods stored in small containers were below 4 C. Operater explained usual procedure of cooling cooked foods in ice bath and monitoring temperatures.
Corrective Action(s): All foods time and temperature abused were discarded.
***To cool cooked foods quicker: use ice bath longer, stir food to let steam escape, store in small shallow containers to allow cold air circulation.
***Cool cooked foods 60C to 20C within 2 hours, then further 20C to 4C within 4 hours.
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): At the front, hot holding inserts: spiced chicken 58C; pork 41C; plain chicken 44C; refried beans above 60C.
Operator stated that foods were reheated to 80C over the stove.
Corrective Action(s): Operator increased the temperature and hot water level of the hot holding device. The end of inspection, foods were above 60C.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. QUAT sanitizer at dispenser a bit too strong (~400 ppm). Test strips are available on site.
2. The cleaned vegetable slicing device had food debris and green stains on hard-to-reach surfaces.
Corrective Action(s): 1. Dilute the sanitizer to 200 - 400 ppm or as per manufacturer's instructions, and readjust the dispenser concentration.
2. Operator placed it into the sink for cleaning and sanitizing. Purchase and use another slicer if it cannot be effectively cleaned.
Violation Score: 15
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