Fortune Palace Restaurant - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut vegetables, blanched rice, and blanched noodles were found in buckets and trays sitting on a rolling cart. The cart was sitting at the ambient temperature at time of inspection. Partially fried chicken breasts and pawns were found in trays next to the deep fryer at the ambient temperature. The operator stated those ingredients were prepared today and would be cooked or re-fried before serving and can all be used up during the dinner rush (usually ends at 7pm). Any order after 7pm will be made from scratches. These foods are considered as potentially hazardous foods (PHFs) and PHFs shouldn't be stored at danger zone temperature (4°C-60°C) for more than 4 hours, after which they must be discarded. Storing PHFs at danger zone temperature for an extended period of time can allow for pathogen growth and toxin production. Corrective Action: The operator immediately pushed the cart back to the walk-in cooker. Operator was instructed that PHFs should be held at 4°C or below or 60°C or above or use time as public health control. If PHFs will be used quickly during lunch and dinner rushes, only take small potions of PHFs that can be used up within 4 hours out of temperature control. Time labels (the time PHFs are taken out of temperature control plus 4 hours) can be used to remind staff when to dispose those PHFs sitting at the ambient temperature.
209	Repeat Food not protected from contamination [s. 12(a)] Observation: Bowls used as scoops were stored directly inside the ingredient containers (for example, sugar, potato starch). One bowl in the sugar container next to the ice machine was covered with dried, light brownish sugar mixture. Several scoops were stored in a dusty container that was on the ice machine. Those scoops' functions were mixed up as dozens of sesame seeds were found on the container's bottom. Those scoops were used to scoop ice, sugar, sesame seeds, etc. Bowls should not be used as scoops as it is difficult to identify the hand contact areas. Scoops should be stored in a way that scoop handles don't touch food to prevent cross-contamination. In addition, scoops used to scoop allergens (such as, sesame seeds, peanuts, treenuts) should be separated from non-allergen due to food allergies and sesitivities. Cut vegetables stored in totes on the middle shelves in the walk-in cooler were found without lids on. Food should be stored with covers on to prevent dirts from containers' bottoms stored above. Corrective Action: Bowls shouldn't be used as scoops unless staff is able to hold the same part of rim to scoop food to prevent hand-touch area from contaminating food. Scoops should be stored in a way that scoop handles don't touch food. Allergens should have their designated scoops to prevent possible food allergies due to cross-contamination and those allergen scoops should be stored separately from each other and non-allergen scoops. Ensure food is covered during storage to prevent contamination.
210	Food not thawed in an acceptable manner [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Frozen meat packed in cardboard boxes were sitting on the floor and were waiting to be thawed in the 2 compartment sinks which were occuppied by chicken thighs and pawns that were being thawed under running potable tap water at time of inspection. The operator stated that the sinks are cleaned before being used to thaw frozen foods directly and it usually takes 2 hours to complete thawing process, after which thawed foods will be cooked. Frozen foods should be thawed under 4°C or less or under running cold water to prevent staying at danger zone temperature for an extended period of time, which can allow pathogen growth and toxin production. Corrective Action: The operator was instructed to put those frozen meat back to the freezer and once the 2 compartment sinks become available again, they can start the thawing process.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer and dough mixer were not in use and were stored between dry goods storage shelves at time of inspection. Operator stated they are used once per week and were cleaned after usage. Meat slicer and dough mixer were found with dried food/grease debris (for example, on the slicer blade, mixer guard). Equipment that is used to prepare food should be maintained in sanitary conditions to prevent cross-contamination. Corrective Action: Meat slicer and dough mixer should be properly cleaned and sanitized to prevent any food/grease debris left and dried on the equipment. Once debris is dried, it could be harder to be removed. It is also recommended to put some covers on those equipment that are not used often to prevent dust accumulation.
305	Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The back door doesn't have a screen door and the back door was open due to that foods were received at time of inspection. The open back door could be a pest entry point. Corrective Action: As per operator, a screen door was installed after last inspection but became broken very quickly due to rude handling of food delivery personnel. Operator stated that another type of physical barrier will be considered and be installed to prevent pest entry. Please always keep the back door close when foods aren't delivered and before a new type of physical barrier is installed.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Used cardboard boxes were reused as storage containers to hold bucket lids and other tools directly. An empty soda can was found in one of the box. Used cardboard boxes are not an ideal storage container for food-contact parts and tools as they may contain contaminants from manufacturing and/or transportation and they are not cleanable. Containers used to store bucket lids and other tools that can contact food should be made of food-grade material and be cleanable to prevent cross-contamination. In addition, any used drink cans or food wraps shouldn't be disposed in these storage containers as they could be contaminated by consumers and cause cross-contamination. Corrective Action: Replace cardboard boxes with containers that are made of food-grade material and cleanable. Train staff that drink and food shouldn't be consumed and garbage should be disposed properly, not in these storage containers.
308	Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine gasket was broken and aging. Broken part of gasket may accidentally get into ice and aging gasket may not seal the gap between door and frame properly. Corrective Action: Please replace the broken gasket.