205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Open and clear containers of toppings (popping balls in various flavors, coffee jelly) and a container of cooked pearls stored at room temp. The instructions on the containers stated "please refrigerate after opened". Temp at 8C, staff indicated that they were pulled out of the fridge in the morning.
Corrective Action(s): Ensure to always follow the instructions from manufacturer for food storage. Pearls once cooked becomes PHF, and need to be stored at <4C, or used up within 2 hrs. For the containers of popping balls and coffee jelly, store them over ice water baths to maintain refrigeration temperature (tempering). Operator needs to obtain mechanical refrigeration unit to ensure proper storage and safety of these products in the long term.
Violation Score:
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) Operator indicated that they use hot water sanitizing method for dishware's, but failed to produce how they are monitoring for hot water temperature, no thermometer was available
2)Blender containers were only being rinsed after each usage. Staff indicated that those are only being washed at 5pm-5:30pm when it is downtime for the facility
Corrective Action(s): 1)Temperature monitoring for hot water sanitization process all records needed. Ensure temp of water is at >77C at all times. Alternatively, operator can switch to a chemical sanitizing process, use bleach sanitizing solution in the 3rd compartment sink, ensure the concentration is at 200ppm, soak for 2 mins, then air dry
Corrected during inspection
2) Blender containers need to be washed and sanitized every 4hrs to minimize cross-contamination with potential allergens. Alternatively, operator can obtain more containers to use.
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