205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Various foods in prep cooler inserts were at 8-10 deg C (sliced cheeses, vegetables, etc).
Corrective Action(s): Discard these food items and do not keep them in the inserts over night.
As discussed, foods in your inserts are constantly exposed to warmer temperatures because the lid is always open during meal times and the stove is right across from the cooler. When the food gets exposed to these temperatures that are greater than 4 deg C, bacteria grows exponentially on them.
In order to avoid this, inserts in the prep cooler should only be filled halfway to ensure that food is turned over every 4 hours. By the end of each day, whatever is remaining in the prep inserts should be discarded, instead of re-using the food and saving it for the next day. Discussed this with cook as well as manager in charge.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer in rag bucket by the front coffee area was at 50 ppm QUATS. Staff had mentioned that it was too busy during lunch to change the sanitizer out.
Corrective Action(s): As discussed, the sanitizer must always be at 200 ppm Quats residual concentration. Otherwise, it will not be effective and killing bacteria on your food contact surfaces. This must be made a priority when restaurant is in operation.
Prepare new sanitizer solution.
Violation Score: 5
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