205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 1. Marinated, cooked chicken in prep cooler was at an internal temperature of 8C. The prep cooler did not lower in temperature throughout the inspection, and the cooked chicken remained at approximately 7-8C.
2. Sliced garlic, mango sauce, masala sauce, butter sauce, mixed chicken/vegetables, paneer inside the prep cooler were at an internal temperature of 8-10C.
Corrective Action(s): 1. Cooked chicken was discarded at time of inspection.
2. Aforementioned items in the prep cooler discarded.
No items are to be stored in the prep cooler until a follow-up inspection has been conducted to ensure that it can maintain at 4C or less. ALL potentially hazardous foods, including toppings, must be at 4C or less at all times to prevent the growth of bacteria that could cause foodborne illness.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Low-temperature dishwasher was not dispensing any chlorine at time of inspection. REPEAT VIOLATION.
2. Potato cutter and fruit processor machine contained food debris and residue, stored inside a cabinet at time of inspection.
Corrective Action(s): 1. Stock chlorine bottle changed. Dishwasher primed and dishwasher released approximately 50 ppm chlorine residual at time of inspection. Further infractions may result in additional enforcement, including the issuance of violation ticket(s).
2. Potato cutter and fruit processor machines placed in the warewashing sink to be washed, rinsed, and sanitized. NEVER place any items that have not been properly washed back into storage.
Violation Score: 15
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