306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: The following areas require cleaning:
> Vent hood --> slight grease accumulation along the edge of the hood.
> Prep table next to oven --> food debris and dust underneath.
> Dry storage room/office --> food debris and dust underneath shelving units.
> Smoker --> currently moved to outside, requires cleaning for grease and food debris.
> Underneath ice machine --> dust and mice droppings.
Corrective Action(s): Clean and sanitize the above mentioned areas as per your sanitation plan. Mice droppings must be removed using a wet wipe before applying a sanitizer solution.
Date to be corrected by: June 10, 2022.
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: High temperature dishwasher unable to achieve adequate final rinse temperature for sanitizing. Maximum temperature reached as per max/min thermometer was 64C, no colour change on thermolabel. Temperature gauge for wash cycle indicates a minimum temperature of 150F, observed the gauge go up to a maximum of 120F only. Temperature gauge for rinse cycle indicates a minimum temperature of 180F, observed the gauge to past 180F only one time, however the temperature at the plate remained below 64C.
Corrective Action(s): Service the dishwasher immediately. High temperaure dishwasher must be able to maintain minimum temperatures as specified. The final rinse temperature on the plate must be a minimum of 71C. All equpiment, utensils and food contact surfaces must be manually sanitized (see violation 302) until dishwasher can be serviced.
Date to be corrected by: June 10, 2022.
Violation Score: 3
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