201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION): 15 large bins of moldy and discoloured sliced cabbage and peeled onions in walk-in cooler.
Corrective Action(s): All bins of spoiled product discarded.
All product is dated, labelled when processed. Product is to be visually inspected for signs of spoilage prior to use and discarded as necessary.
Violation Score: 15
202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Bin of half cooked beef stored in cooler with strong odour stored in kitchen cooler.
Corrective Action(s): Product discarded.
Food items are not to be half cooked, then cooled. When cooking, food items must reach internal temperature of 74 C.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prep cooler top food inserts double stacked, cabbage and broccoli 11-14 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: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 bowls of meat floating in wok filled with water, product 40 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: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Soiled wiping rag on kitchen cooking line, no detectable sanitizer.
Corrective Action(s): 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: 5
|