205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation:
1) Large container of thai green curry sauce is brought out of the cooler at the beginning of lunch rush and put back in afterwards. Staff indicated that it had been more than two hours. Internal temperature was approximately 19C.
2) Kung pao sauce is stored at room temperature.
Corrective Action(s):
1) CORRECTED DURING INSPECTION - Sauce may be brought out of the cooler, used for 2 hours, and then discarded. Sauce must not be brought in and out of the danger zone of 4-60C. Discard sauce. In the future, take only small portions out and discard at the end a 2 hour period, or store in cooler.
2) Item is HELD until operator can provide proof that sauce is shelf-stable. If no proof is provided, sauce must be discarded and all future kung pao sauce must be kept in the cooler. Kung pao sauce must not be used, sold, given away or removed from facility. Pictures taken.
Violation Score: 25
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation:
1) Rice scoop stored in room temperature water.
2) Ice machine has minor biofilm build up.
Corrective Action(s):
1) Rice scoop must be stored in either a clean dry container, or in ice water measuring 4C or below. Scoop and container must be properly washed, rinsed and sanitized every four hours; do not just rinse.
2) Clean and sanitize ice machine.
Violation Score: 5
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