302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: High temperature dishwasher is not operational.
2 compartment sink - sanitizing compartment 0 ppm Quaternary Ammonia.
Sanitizer spray bottle 50 ppm Quaternay Ammonia.
Sanitizer containers for wiping rags: 50 ppm, 0 ppm Quaternary Ammonia
Repeat violation: multiple wiping rags left on counters with no sanitizer residual.
Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C at dish level.
Until repaired food may only be dispensed in single use dishware.
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 200ppm Quaternary Ammonia,
4)allow surface of item to air dry before next use.
Sanitizer spray bottles are to be equipped with 200 ppm Quaternary Ammonia.
All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Violation Score: 25
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Repeat violation: Handsink (dishwasher side) used to rinse coffee urn, soap and papertowel dispensers missing.
Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
Violation Score: 5
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