203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Mulitple cooked foods stored in coolers / freezers not accounted for on cooling record sheet. Cooling was limited to beef / chicken pieces for soup.
Cooling records only indicate a single batch of chicken or beef is cooked per day and cooled at 4 C within 1 hour.
Multiple batches of beef cooled and not monitored at time of inspection. Beef batches 15 C and 14 C.
Cooked soup in plastic buckets.
Left over fried kitchen stored in freezer.
Multiple vegetables are precooked then placed in prep cooler across from grill, 10 C
Cooling process is not followed in a safe, consistent manner by staff.
Corrective Action(s): Products discarded.
Cooling process is to discontinue entirely.
All food items are to be cooked fresh as needed, then hot held as needer OR purchased pre-cooked from supplier.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Food contents of prep cooler across from grill 10-12 C.
2 plastic buckets of soft noodles stored on the floor in the kitchen 15 C
Corrective Action(s): Product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: High temperature dishwasher max temp 61 C
Multiple staff observed cleaning dishes by quickly rinsing soiled food equipment with a small amount of water before proceeding to use the food utensil / container again for food preparation.
Multiple knives observed stored on wall magnet covered with visible food debris.
Tongs hung to dry covered with oil from previous use.
Recycled plastic buckets used for food containers covered with food debris from previous use.
Steel food prep bowls kept on cooking line ready to use - filled with stagnant water and food debris.
Ice machine - opening covered with dust and debris build-up
Multiple soiled wiping rags left on counter tops with no detectable sanitizer residual.
Kitchen sanitizer solution stored under garbage container.
2 Large soup cooking pots - oversized and do not fit inside dishwasher or sinks available to be properly cleaned and sanitized.
Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
Remove oversized pots and replace with pots that fit within sinks / dishwasher available.
Violation Score: 25
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen handsink filled with soiled dishware.
Front service handsink filled with sanitizer container.
Corrective Action(s): Handsinks are to be kept empty and fully accessable for the single purpose of allowing foodhandlers to properly wash their hands.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff observed cleaning their hands by simply spraying water briefly over them and also while still wearing disposable gloves.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
Violation Score: 5
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