205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Room temperature storage of cooked tapioca pearls not effectively time monitored by staff.
Corrective Action(s): Product discarded.
Discussion with operator, further storage of cooked pearls will now be done under refrigeration at 4 C where time monitoring throughout the day will not be required.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Juice machine stored with food debris from previous use.
Soiled wiping cloth in use without detectable sanitzer residual.
Corrective Action(s): 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 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).
Violation Score: 5
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