206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken cooking marinade left on stove top overnight for previous 3 three days.
Congee 39 C
Corrective Action(s): Products discarded.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Current preparation method of marinated chicken is to discontinue, remove item from menu or obtain chicken premarinated from supplier.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff observed rinse knives with water without cleaning or sanitizing.
Food utensils stored with visible food debris - spoons, vegetable peelers
Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen handsink obstructing by rinsing vegetables under flowing water.
Corrective Action(s): Handsinks are to be maintained fully accessable at all times to allow for frequent and convenient handwashing by foodhandlers.
Violation Score: 5
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