205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Raw meat/sausage display cooler is keeping food above 4 C/ 40 F (air temperature is 45-48 F and hamburger is 44 F/roasts 47F).
Corrective Action(s): All meat and potentially hazardous foods must be kept at 4 C // 40 F or colder. Correct immediately and check temperature of the meat display cooler in 1 hour. Do not use this cooler to store potentially hazardous foods unless it can keep them at 4 C or colder. Also discussed the temperature of meat in the meat grinder.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Deli side: Chlorine sanitizer is used throughout the day on the meat slicers. The slicers are being sanitized with chlorine but are not being washed and rinsed first.
Meat cutting area: Cutting boards and equipment are only being sanitized at the end of the day.
Corrective Action(s): For all equipment including knives, cutting boards, meat slicers, meat cutters, meat grinders, etc., follow the procedures posted:
1. Wash well with detergent and warm water. Use a scrub brush if necessary.
2. Rinse with potable water to remove soap and debris.
3. Sanitize with a sanitizer such as 100-200ppm chlorine (1 tsp bleach in 1 litre water). Use 200ppm chlorine for equipment that is cleaned-in-place.
4. Air dry.
Ensure that equipment, utensils, etc. are cleaned and sanitized every 2 hours throughout the day.
For meat grinder, clean and sanitize after each use (eg am and pm) if not used continuously and where there is no temperature control.
Violation Score: 25
|