206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken soup in hold holding unit measured at 54C internal temperature. Operator advised it was made two hours prior. Food hot held at less than 60C poses increased risk of pathogen growth in that food.
Corrective Action(s): Heat soup to 74C internal temperature, increase hot holding unit temperature. Hold soup at 60C or hotter, verify with thermometer.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Mould and residue buildup observed on walk-in cooler evaporator fan cover. Loose debris can be circulated by fan and contaminate uncovered food.
Corrective Action(s): Clean fan cover to remove mould and residue. Date to be corrected by: 2020/08/24
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. QUATS sanitizer solution in wiping cloth bucket measured at 150ppm. Operator stated that solution was prepared in the morning (several hours earlier). Low sanitizer concentration reduces capacity of solution to sanitize surfaces, increasing food contamination risk.
2. Knives stored at room temperature in dry compartment, used for cutting bread and toppings, being washed in hand sink once daily. Inadequate method and frequency of utensil washing and sanitizing can cause direct contamination of food via dirty utensil.
Corrective Action(s): 1. Discard old solution and prepare new QUATS solution in clean bucket. Solution from dispenser measured at 200ppm QUATS residual. Sanitize food contact surfaces with new solution. Continue to use test strips.
2. Wash and sanitize bread and topping knives every 4 hours minimum (more often as needed) using the three-compartment sink. Monitor the time.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Inadequate handwashing observed - after mopping the seating area, operator switched to food handling task without washing hands with soap and water, hands were rinsed with water only.
Staff members observed touching surface of hand sink basin after washing hands with soap and water, re-contaminating hands.
Improper hand washing increases risk of food contamination by food handler contact.
Corrective Action(s): Wash hands with soap and water when changing tasks. Do not touch sink basin after handwashing. Operator informed of proper handwashing technique, will review requirements with staff.
Violation Score: 15
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