203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Multiple garbage bags of cooked fried chicken crammed into cooler shelving.
Corrective Action(s): Product discarded.
Garbage bags are not suitable as food containers.
Large volume of food products will not cool at safe rates.
Cooled product is to be limited to sliced beef and chicken only, provided temperature monitoring is conducted.
Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 6 buckets of noodles soaking in water 15 C in loading hallway.
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: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): wiping rags in use left on counters with no detectable sanitizer.
Corrective Action(s): 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).
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Papertowel dispensers at both handwashing stations are 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.
Violation Score: 5
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