Observation: Several inserts at the line station were in a shallow stainless steel tray. When temperatures were measured after the lid had been closed for a period of time, regulatory requirements were met; however when the lid was open during service, there was insufficient cold air contact with inserts to maintain temperatures and the internal temperature of foods measured 14C.
Corrective Action: In order to maintain foods below the 4C regulatory requirement, inserts must not be elevated in a shallow pan. A deeper pan was put in place during inspection. Ensure that everyone is made aware that a shallow pan must no longer be used under any circumstances.
Observation: Left-over hashed browns from breakfast were stored on the counter and measured a temperature of 23C. When questioned, staff had no system in place to monitor the length of time they had been sitting out.
Corrective Action: Cooked hashed browns are a potentially hazardous food and cannot be stored at room temperature for more than 2 hours. Food was discarded. If potentially hazardous foods are going to be stored at room temperature during service, a suitable means on monitoring the time must be employed such as timers or the use of time stickers; foods must be discarded when 2 hour mark is reached.
Observation: The sanitizer for the dishwasher was completely empty and yet staff were observed using the machine.
Corrective Action: The dishwasher must have sanitizer at all times. Staff must monitor how much sanitizer is left and be vigilant in ordering replacement bottles before completely running out. This was corrected during inspection.
Observation: A significant number of areas within the kitchen have deteriorated, were heavily soiled with grease and food debris, and are in need of repair.
Corrective Action: All surfaces must be smooth, non-porous and designed to allow for easy cleaning and maintenance, and all fixtures and equipment must be in good working order.
Observation: Electrician tape was noted on the faucet in the dishwashing area.
Corrective Action: Remove the electrician tape from the faucet and have the faucet repaired.
Observation: The hot holding unit had a large patch of duct tape on the front door.
Corrective Action: Remove the duct tape from the front of the hot holding unit and repair as needed.
Observation: The caulking all around the mop sink and dishwashing area was missing or covered with mildew.
Corrective Action: The entire dish washing/mop area needs to be re-caulked.
Observation: There are a number of areas in the kitchen were bare wood is exposed, including shelves at the front, edges of counters, ledges etc. These are porous and absorb grease, making them impossible to clean.
Corrective Action: Any areas where bare wood is exposed must be painted or re-sealed, including shelves, edges of counters etc.
Observation: The laminate counter top next to the hand washing sink by the coffee makers has come loose on the top and on the side and there is a thick build up of grease and debris underneath that is impossible to clean.
Corrective Action: Any laminate that has come unglued must be re-sealed or removed and replaced.
Observation: A large garbage container was sitting in the middle of the kitchen. The entire outside of the container including the lid and handle was covered with grease and debris.
Corrective Action: Garbage cans can present a serious risk of cross-contamination in a kitchen, especially when staff are preparing ready-to-eat foods and are having to lift a lid to the garbage can which is heavily soiled and covered with food stuffs. This can must be moved to a more suitable location such as outside, or kept in a clean and sanitary condition so as not to be a source of contamination when touched.
Observation: Open doors and windows present an entrance point for pests.
Corrective Action: If doors and windows are going to be kept open during service times for ventilation, screens must be installed.
Observation: The ventilation system was overdue for servicing. The date sticker indicated that the last service was due on November 20th, 2008.
Corrective Action: Ventilation systems must be kept clean and in good working order to prevent the accumulation of grease on walls and ceilings; dripping grease can be a source of contamination and grease accumulation can be a pest attractant. Operator indicated that servicing was underway, but not complete.
Observation: When questioned about basic safe food handling requirements, many staff appeared not to have a good understanding of foodsafe principles.
Corrective Action: Because of the large volume of customers served, foods prepared and ready-to-eat food handling that occurs, additional food safe training is required. Any staff whose job description is predominantly the handling of ready-to-eat foods, cooking or prep must be Foodsafe Certified. Also consider sending any staff whose certification is 3 years or older to re-take the course.
Observation: The overall cleaning and sanitation of this facility is unacceptable. Floors and walls, especially under kitchen equipment, were heavily soiled and contained a significant build up of grease and food debris. Large clean in place kitchen equipment was also soiled as well as movable baking racks, bulk food containers and storage shelves.
Corrective Action: To prevent the contamination of food which may come into contact with a surface or piece of equipment, all surfaces including floors, walls, shelves and ceilings, as well as all reusable food equipment must be effectively cleaned and sanitized to remove food debris, soil and bacterial film. A new sanitation plan must be developed that addresses all areas of the facility which includes the following: areas and equipment to be cleaned, the designated food handler(s) responsible for the cleaning and sanitizing, the chemicals and/or cleaning products (including concentrations) and process to be used, the procedures used, the frequency of cleaning and sanitizing and the inspection and monitoring records.