209 - Food not protected from contamination [s. 12(a)]
Observation: Observed the following:
1. Observed single use containers sitting directly on top of prep inserts at the prep line (opposite cook line).
2. Observed container of food coloring with labels stating not for human consumption.
3. Observed single use container submerged in the dry goods containers in the upstairs storage area.
Health Rationale:
1. Double stacking, or containers directly touching food below increases the risk of potentially contaminating the food below as there is no barrier between food and the potentially contaminated container above. This may lead to potential pathogen survival and potential foodborne illness.
2. Food coloring that is not labelled for human consumption increases the risk of potentially contaminating food prepared with the product. this may lead to potential or illness form consumption.
3. Submerged containers increase the risk of potentially contaminating the food as staff may directly touch the food as they reach in. this may increase the risk of cross-contamination, leading to potential foodborne illness.
Corrective Actions:
1. Operator removed the containers from the prep line at the time of inspection. Ensure foods have appropriate barriers such as lids, between them before stacking foods to protect from possible contamination.
Corrected during inspection
2. Operator removed the marked containers at the time of inspection. Ensure to contact the supplier to provide clarification for the food coloring to protect food from potential contamination.
Corrected during inspection
3. Ensure the submerged containers are removed and replaced with clear, reusable scoops with proper handles to protect food from potential contamination.
Date to be corrected by: Immediately
Corrective Action(s):
Violation Score:
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): Observed the low temp dishwasher measuring at 10ppm chlorine on the plate surface during the final rinse cycle. (minimum 50ppm).
Health Rationale:
Equipment not in good working order, such as the dishwasher, increases the risk of equipment and utensils not being adequately washed, rinsed and sanitized. This can lead to potential contamination of food due to pathogen survival and potential foodborne illness.
Corrective Action:
Technician repaired dishwasher at the time of inspection, measured at 100ppm chlorine.
Ensure dishwasher remains in good working order by monitoring and testing daily.
Corrective Action(s):
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