203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Multiple bins of cooked rice in 2 door upright cooler internal temperature 30 C.
Corrective Action(s): Cooler unit is not designed to maintain food contents at 4 C and cool large volumes of cooked, hot food product.
Discontinue cooking and cooling rice in advance. Kitchen facilities are limited and operational capacity is maximized. Streamlined, simple food preparation is to be conducted to reflect kitchen design.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Food contents of walk-in cooler 8 - 11 C internal temperature.
Storage room upright cooler top shelf 4 C, bottom shelf 8 C
Corrective Action(s): Product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Storage room upright cooler - do not overstock shelving with boxes of food product that restricts airflow preventing cooler from maintaining all food product at 4 C or colder.
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: Middle alto sham - lower drawer (half chickens) 52 C
Right alto sham - upper and lower drawer 54 C
Corrective Action(s): Repair / adjust alto shams to maintain hot food above 60 C.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff observed placing raw chicken breasts on used, soiled baking racks without cleaning and sanitizing food contact surfaces.
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 in 200 ppm quaternary ammonia sanitizer solution,
4)allow surface of item to air dry before next use.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Kitchen handsink soap dispenser is broken, counter soap dispenser provided.
Corrective Action(s): Repair wall mount soap dispenser for handwashing purposes.
Violation Score: 5
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