205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 5 trays of cut vegetables stored at room temperature 19-22 C, staff not preparing any food dishes at time of inspection.
3 containers of sauce within beverage cooler 11 C
Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Product discarded.
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 9 soups stored in broken 2 level steamer, 25 C
hot holding food display: chicken wings 50 C, tofu 37 C, spring rolls 29 C, choi 31 C, mixed vegetables 37 C,
buns and rice in oven 47 C.
All products discarded.
Temperature monitoring discontinued as of June 16, 2018
Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Hot holding temperatures are to be monitored throughout the day to ensure foods remain at 60 C or hotter.
Violation Score: 25
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: staff observed washing dishware by a quick rinse under running water.
3 compartment sinks not set-up for manual dishwashing procedure.
4 of 5 knives stored with visible food debris.
Knife holder full of food debris.
Soiled wiping rags in use in kitchen without sanitizer solution prepared.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen handsink obstructed with dishware.
Corrective Action(s): Handwashing sinks are to be made fully accessable to allow for frequent and convenient handwashing by all foodhandlers.
Violation Score: 5
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