205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Large cooler adjacent from stove has an ambient temperature of 6.5C. Internal temperature of crab meat (12C), pasta (8.9C). Scallops and cooked chicken strips were over 4C. Operator said these potentially hazardous foods were inside cooler for 4.5 hours at the time of inspection. No temperature logs were taken for the cooler.
Corrective Action(s): Potentially hazardous foods must be stored at 4C or less to prevent the rapid growth of bacteria and/or formation of toxins that could lead to foodborne illness. Crab meat (1/9 size metal insert), pasta (1/4 size metal insert), scallops (1/9 size metal insert) and cooked chicken strips (1/9 size metal insert) were discarded.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Soiled wiping cloths were found on countertops at the prep station and at the cookline. Staff said these cloths were used to remove spills from tables.
2. QUATS sanitizing solution inside spray bottles is 50 ppm. The concentration of QUATS from the dispenser is 50 ppm.
Corrective Action(s): 1. Ensure wiping cloths are fully submerged inside sanitizing solution of adequate concentration when not in use. Bacteria will grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. Alternatively, wiping cloths may be used once to clean up spills, then placed inside the "soiled wiping cloths bin". Operator placed wiping cloths inside the "dirty bin"
2. Do not use the QUATS dispenser to sanitize food contact surfaces until it is repaired. Prepare diluted bleach solution (1 tsp bleach to 1L water) to sanitize food contact surfaces at the front of house and back of house.
Staff emptied spray bottles containing QUATS sanitizing solution and prepared diluted bleach solution.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): An employee was observed licking her finger and was about to prepare food without washing hands. Employee was going to wash hands with water only at the prep sink, then was directed to the hand wash station to wash hands with soap and water.
Corrective Action(s): Ensure all employees wash their hands frequently, especially after any hand to mouth contact, using the washroom, before handling raw meats, and before starting their shift. Adequate hand washing is essential for removing rease, debris, and bacteria prior to food handling.
Violation Score: 5
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