Observation: Light covers in the kitchen do not have shatter proof covers.
Corrective Action: Shatter proof covers must be in place over all lights. This item has been outstanding on several past inspection reports.
Observation: The concrete flooring throughout the kitchen is in a deteriorated state, there are several large patches of space where the painted seal has worn off and other areas where the concrete is flaking and crumbling.
Corrective Action: Floor must be resurfaced so it is smooth and can be easily cleaned. Operator has agreed to complete this item within 1 month. Deadline is Tuesday April 16, 2013.
Observation: The two compartment sink in the kitchen is sealed to the wall with duct tape.
Corrective Action: Duct tape does not provide a smooth washable surface. Remove the tape and properly seal the area with caulking.
Observation: Log sheets for temperatures do not have any numbers, just check marks.
Corrective Action: Temperature logs must be maintained for all refrigeration units and hot holding units. Accurate stem thermometers must be used to measure the temperature of hot foods once every 2 hours and all refrigeration units must be measured twice per day. All temperatures must be recorded with numbers, not check marks.
Observation: There is a basin attached to the back of one of the freezers, its purpose is unclear, but at time of inspection it was filled with stagnant moldy water. This basin is immediately over food storage area, foods are at risk of contamination if the basin ruptures or comes loose.
Corrective Action: Do not store any food product underneath the basin. Have a qualified person rectify the situation so that the basin is not putting foods at risk.
Observation: Pursuant to Section 12(1)(d) of the FOOD SAFETY ACT, food (tofu pastry from display cooler and sandwich items from prep cooler) were detained for the purposes of temperature measurement by a calibrated probe thermometer. The food temperatures were recorded as 11.9 and 10.2 ° Celsius respectively. These recorded food temperatures fail to meet the prescribed standard of ‘not more than 4°C or not less than 60°C’ stipulated by Section 14(2) of the Food Premises Regulation under the PUBLIC HEALTH ACT.
Corrective Action: Pursuant to Section 12(4)(b) of the FOOD SAFETY ACT, foods noted above are considered condemned as they failed to meet a prescribed standard. These foods and all other potentially hazardous foods stored in the two malfunctioning coolers must be destroyed by the operator of this food establishment. The Environmental Health Officer witnessed the destruction of the food during the inspection.
Observation: Pursuant to Section 12(1)(d) of the FOOD SAFETY ACT, food (soup) was detained for the purposes of temperature measurement by a calibrated probe thermometer. The food temperature was recorded as 27 ° Celsius. This recorded food temperature fails to meet the prescribed standard of ‘not more than 4°C or not less than 60°C’ stipulated by Section 14(2) of the Food Premises Regulation under the PUBLIC HEALTH ACT.
Corrective Action: Pursuant to Section 12(4)(b) of the FOOD SAFETY ACT, food noted above is considered condemned as it failed to meet a prescribed standard. This food must be destroyed by the operator of this food establishment. The Environmental Health Officer witnessed the destruction of the food during the inspection. Once soup has been cooked and transferred to hot holding at the front service area, any remaining product in the kitchen must either be cooler properly and placed under refrigeration, or kept hot above 60C. Temperature logs must be maintained for the product if hot holding - temperatures measured at least every 2 hours and recorded.
Observation: The proofer has a significant build up of mildew on the ceiling, walls and especially floor-wall junctions. The concrete floor has deteriorated and cannot be easily cleaned. The caulking that seals the walls to the floor is black with mildew and cannot be cleaned. There were cobwebs in the corners.
Corrective Action: Thoroughly clean the proofer top to bottom before it is used again. The current condition of the proofer is such that it can no longer reasonably be maintained in a sanitary condition long term. The proofer must be replaced - operator has agreed to do so within 1 month: deadline is Tuesday, April 16th.
Observation: One of the burners under the hood was not working at time of inspection.
Corrective Action: All equipment must be in good working order. Have the unit repaired or remove it from the premises.
Observation: The high temperature dishwasher is not achieving 71C measured at the plate during the final rinse cycle.
Corrective Action: Do not use the dishwasher until it is serviced and can achieve a final rinse temperature of 71C measured at the plate. Switch to all single-service products for customer service (paper plates, plastic cutlery and plastic cups) until dishwasher is repaired. Bakery cookware can be washed, rinsed and sanitized in the 2 compartment sink at the back of the kitchen. Ensure that sanitizing solution is a minimum 2 minute soak in 100ppm chlorine (1oz household bleach to 1 gallon water).
Observation: The sandwich cooler and the front display cooler are not capable of maintaining 4C.
Corrective Action: Do not use sandwich cooler until temperatures can be maintained consistently at 4C or less. Front display cooler may only be used for low hazard items: fruit filled pies, pastry (non-cream filled), brownies, assorted baked item (not approved for wraps, sausage rolls, tofu rolls, stuffed pastries, cream filled pies or pastries or yogurt). Have both units serviced by a technician as soon as possible.
Observation: The back door is not pest proof. There are gaps above and below the door and the mesh screen is torn in several places.
Corrective Action: Install a proper pest proof door. A deadline for completion will be discussed at a follow-up meeting.
Observation: Cleaners and sanitizing agents are stored on the floor under the dishwasher. The area is cluttered, and based on the build up of dust and cobwebs, does not get cleaned regularly.
Corrective Action: Re-organize storage of chemicals so they are off the floor and the area under the sink adjacent to dishwasher can be easily accessed for routine cleaning.