203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Variety of cooled and cooling products in walkin cooler (ground pork, grilled chicken, cooked noodles, beef stew, dumplings) - using large volume plastic containers, products still warm when placed in the cooler.
Cooling records not conducted or documented correctly.
Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Products discarded.
Hot foods placed in the cooler will raise cooler temperature and compromise safety of all food products stored inside.
As discussed previous inspection - cooling process is restricted to beef only for use with soup orders.
Accurate and complete cooling records must be recorded and retained onsite for this process.
Failure to document and follow safe cooling procedures will result in discontinuation of any further cooling practices.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Mutiple soiled rags in use in kitchen with no detectable sanitizer residual.
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).
Violation Score: 5
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