Observation: Line cooler was measured at 14.5 degrees Celsius at time of inspection (a probe thermometer was used in shredded carrots in water, cut veggies, and sauces).
Corrective Action: All potentially hazardous foods in the cooler were discarded at time of inspection. Do not use this cooler until it is repaired.
Observation: Blanched French Fries must not be stored at room temperature.
Corrective Action: It is possible that fries can be contaminated with bacteria that can produce a heat stable toxin that will not be destroyed through cooking - the fries must not be stored at room temperature for longer than 2 hours. Similar to eggs, only leave out enough blanched fries to last 2 hours.
Observation: Eggs must not be stored at room temperature.
Corrective Action: Product placed in cooler at time of inspection. When preparing eggs, only take out enough for 2 hours of cooking, if any are left over at the the end of service, ensure they are promptly refrigerated.
Observation: Sausage Rolls must not be stored at room temperature.
Corrective Action: Product discarded at time of inspection. Only products that are not potentially hazardous can be stored at room temperature.
Observation: The cutting board requires enhanced cleaning.
Corrective Action: Clean and sanitize the cutting board, if this cannot be properly done, discard it and get a new cutting board.
Observation: Cleaning required throughout the premises.
Corrective Action: Discard all worn, uncleanable rags, clan behind and underneath all equipment, focus on behind and underneath the fryer, dishwasher, prep counter, etc. enhanced cleaning is required.
Observation: Ensure that staff are FoodSafe trained as per the Food Premises Regulations (1 staff member on site at all times must have foodsafe)
Corrective Action: Provide a list of staff that are FoodSafe trained.