Observation: The temperature of the cooler in the back area was measured at 8 degrees Celsius. All hazardous food moved to other coolers. Service technician contacted at the time of inspection.
Corrective Action: All coolers must be capable of maintaining the temperature of food below 4 degrees Celsius. Accurate thermometers must be available in an easy to read location in each unit. Actual temperatures should be recorded rather than checking to see if the temperature is below 4 degrees C.
Observation: Non-food contact surfaces of equipment are visibly dirty and greasy to the touch. This includes (but is not limited to) areas such as cooler shelves, cooler doors and handles, outside of sanitizers spray bottles and taps of the handsink.
Corrective Action: Ensure all surfaces are cleaned on a regular basis, this will help to prevent contamination of workers hands.
Observation: Quat solution measured at 100 ppm from the dispenser and < 50 ppm in spray bottles.
Corrective Action: Dispensing system needs to be adjusted to ensure proper concentration of sanitizer. Solution should be tested regularly to ensure the proper concentration (200 ppm). spray bottles must be checked regularly to ensure 200 ppm is maintained.
Observation: The proper manual dishwashing procedures are not being followed; dishes are not being sanitized.
Corrective Action: Ensure that all dishes are washed using the proper procedures: 1. wash in hot, soapy water 2. Rinse 3. Sanitize by placing dishes in a 200 ppm Quat solution for 2 minutes 4. Air dry.
Observation: This food facility is operating without a valid health permit. There has been an ownership change to the facility; health permits are not transferable. Operating without a permit is a ticketible offense with a fine of $115.00.
Corrective Action: A permit application must be received no later than March 15, 2007.
Observation: The handsink in the back area is not accessible, personnel items are being stored in the sink. There is no soap or paper towel available.
Corrective Action: All designated handsinks must be accessible at all times and be supplied with soap and paper towel.
Observation: There is a build-up of grease and food debris throughout the facility, particularly in hard-to-reach areas (under counters and cooking equipment). Freezers have a build-up of ice.
Corrective Action: The facility requires a thorough cleaning in all areas. Freezers must be defrosted.
Observation: A Food Safety Plan has not been completed and approved for this facility. A Food Safety Plan is required under Section 23 of the Food Premises Regulation.
Corrective Action: A Food Safety Plan must be submitted by March 21, 2007.
Observation: A Sanitation Plan has not been completed and approved for this facility. A Sanitation Plan is required under Section 24 of the Food Premises Regulation.
Corrective Action: A Sanitation Plan must be submitted by March 21, 2007..