China Taste - Inspection Report

Inspection Information:

This facility was given a high 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: Potentially hazardous cold foods are stored at above 4°C. Processed vegetables, bean sprouts, meat, and sauces were left at ambient temperatures, with internal temperatures measured between 10-11.8°C. Multiple food products within the walk-in cooler were measured between 8-9°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Dispose of all potentially hazard foods that have been stored above 4°C for more than 2 hours. Monitor and adjust the temperatures or have serviced, as required. All food products that were stored at ambient temperatures were disposed of during the inspection.
209	Food not protected from contamination [s. 12(a)] Observation: Foods were left uncovered and open to contamination. Non-food grade plastic is used throughout the facility to store food products. Uncovered containers with bean sprouts and chicken were stored on the floor during the inspection. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Replace all plastic containers with food-grade plastic.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Utensils and equipment were noticeably dirty, with noticeable amount of grime throughout the facility. Public Health Significance - inability to maintain equipment, utensils, and food contact surfaces in a sanitary manner can lead to cross-contamination and foodborne illness. Corrective Action: Ensure that all equipment, utensils, and food contact surfaces are cleaned and sanitized, and are kept in a sanitary condition.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. Public Health significance - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm chlorine soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noticeable build-up of grime and food-debris throughout the food-preparation area. Pubic Health significance - improper sanitation can lead to pest infestations and cross-contamination of food. Corrective Action: Clean all surfaces of the facility, including floors, walls, and behind equipment.
308	Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some of the freezers were damaged, with duct-tape covering part of the lids. Cardboard was re-used throughout the facility, and was not in a sanitary manner at the time of the inspection. Duct tape, raw wood, & styrofoam were also observed in some areas being used as food contact surfaces or storing food containers/equipment on. Public Health significance - Cardboard, duct tape, raw wood, and stryofoam cannot be cleaned and sanitized. Corrective Action: Replace or resurface all surfaces that cannot be easily cleaned, isn't smooth, or that absorbs moisture.
315	Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer in the walk-in cooler was not accurate at the time of the inspection. Corrective Action: Replace or recalibrate thermometers.