205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. Vegetable pakora and fried chicken stored in glass stand-up cooler at the end of the kitchen was at an ambient temperature of 10C. Head chef states that pakora was cooked last night, cooled, reheated this morning, placed back into the fridge, and then will be reheated later.
2. Fried chicken was cooked last night, left out this morning, and placed back into the cooler. Chicken was at ambient temperature of 10C.
Corrective Action(s): 1. You are only allowed to reheat foods once. Vegetable pakora and fried chicken (approximately 3L / bucket x 2) were discarded at time of inspection.
2. Fried chicken IMMEDIATELY placed in the walk-in cooler. Only take out as much chicken as you need for re-frying, and NEVER re-heat more than ONCE.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. QUATS mixed in with bleach in sanitizing pail.
2. 0 ppm QUATS residual in sanitizing pail detected.
Corrective Action(s): Sanitizing pail was refilled with 200 ppm QUATS solution. Do not mix bleach and QUATS, and replace QUATS every 2-4 hours.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): No paper towels remaining in restroom.
Corrective Action(s): Paper towels replaced at time of inspection. Always ensure that you have paper towels stocked in restroom. Employees must properly wash their hands and dry their hands with single-use paper towels after using the restroom.
Violation Score: 5
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