205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Right front prep cooler - food contents internal temperature 20 C
Walk-in cooler - food contents internal temperature 9 - 11 C
Chopped lettuce in a bucket on the floor 20 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.
Violation Score: 25
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): falafel in front food warmer internal temperature 39 C
potatoes in food warmer 49 C
Corrective Action(s): Product discarded.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Clean cooking pots and food equipment stacked on top of dry storage food bins in dry storage area.
Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 3 compartment sink - all sink compartments soiled with food debris and strainers in sink drains.
Staff on duty unable to demonstrate knowledge how to clean and sanitize dishware correctly.
Plugs not availble to allow all three sink compartments to be filled to allow for proper dishwashing process.
Multiple wiping rags in use without any sanitizer reservoirs prepared.
Single sanitizer spray bottle filled with approximately 1000 ppm chlorine solution.
Corrective Action(s): 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 100 ppm chlorine sanitizer solution,
4)allow surface of item to air dry before next use.
Ensure 3 plugs are available to allow all 3 sinks to be filled for dishwashing process.
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).
Provide chlorine test strips to allow staff to verify sanitizer strength of 100 ppm chlorine.
Violation Score: 25
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Back area handsink - papertowel dispenser is empty.
Pots and dry goods located in front of back handsink.
Front handsink by door - papertowel dispenser is empty.
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: 15
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