301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
Inside of chest freezer maintained in an unsanitary condition and there is hair strands frozen in the freezer.
Corrective Action(s):
Clean inside of the chest freezer. Ensure to clean inside the freezer on a regular basis.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation:
No sanitizer readily available onsite.
Corrective Action(s):
Prepare a 100-200 ppm chlorine (bleach) sanitizer solution using half teaspoon bleach per litre of water. Ensure sanitizer is available at all times of operation to sanitize food contact surfaces.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION):
It took a very long time for hot water to finally come through the hand sink faucet, indicating that the hand sink is not being used at an adequate frequency for hand washing.
Corrective Action(s):
Ensure to wash hands using hot/cold running water, liquid soap and paper towels before any food preparation, serving, food handling, after coughing, sneezing, touching hair and face, etc.
Proper steps of hand washing:
1. Turn on tap with both hot and cold water.
2. Rinse hands under hot/cold water.
3. Apply liquid soap and lather soap in hands for 20-30 seconds, ensuring to clean under nails, between fingers, back of hands.
4. Rinse under hot/cold running water with hands pointed down.
5. Dry hands with paper towel and turn off taps with a paper towel.
In addition, post a sign for proper steps of hand washing.
Violation Score: 5
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