205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: storage locker upright cooler is over stocked and restricting air flow - bottom shelves 10 C.
Corrective Action(s): Product is to be removed to allow proper air flow to all areas of cooler to ensure all food product remains 4 C or colder.
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: left hot sham 35 - 64 C
middle sham 49 - 53 C
right sham 48 - 53 C
Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Ensure warmer units are set to correct temperature and verify with thermometer, do not rely on digital read outs for accurate temperatures.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Scissors, tongs and spoons stored with visible food debris build-up.
Corrective Action(s): 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.
Violation Score: 5
|