203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Three 18.9 L buckets of pork bone soup were observed stored at ambient temperature. Internal temperature of soup measured at greater than 60 degrees C. Soup had just finished cooking at the time of inspection before staff placed soup into buckets.
Corrective Action(s): A portion of the soup was placed into ice bath to cool at time of inspection. Remainder of soup was placed into pot onto stove for hot holding. Ensure that all potentially hazardous food items are cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. It was discussed with the owner that ice wands and/or shallow containers are to be obtained by tomorrow to facilitate rapid cooling.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): A 19.5 L bucket of partially cooked beef shank in water was observed stored at ambient temperature (bucket was half full). It was stated that hot water was added to raw, frozen beef shank three hours ago. Internal tempeature of beef shank measured 29 degrees C.
Corrective Action(s): Above-noted beef shank was discarded by owner at time of inspection. Ensure that cold potentially potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins, which may not be destroyed by cooking.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer available for kitchen at time of inspection. Wiping cloths observed on prep table counter. When asked to prepare a bleach water sanitizer, staff prepared sanitizer at a concentration well in excess of 200 ppm chlorine.
Corrective Action(s): Bleach water sanitizer was re-made at 100 ppm chlorine. Wiping cloths were placed into bleach water sanitizer at time of inspection. Ensure that sanitizer is always available in the kitchen area and is maintained at concentrations needed for effective sanitizing (e.g. 100 to 200 ppm chlorine). Ensure that bleach water sanitizer is changed as often as needed to maintain these concentrations. Reminder: For a 100 to 200 ppm chlorine solution, mix 1/2 to 1 teaspoon of unscented household bleach for every 1 litre of water. It is recommended to use test strips to verify concentrations.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): A container of frozen chicken (packaged) was located within the designated hand washing sink that is located to right side of reach in freezer. A large garbage can and several buckets were obstructing access to this hand sink.
Corrective Action(s): Chicken removed and area surrounding hand sink was cleared. Ensure that all hand sinks are accessible at all times to facilitate proper hand washing. Do not store items in hand sink and do not obstruct access to hand sink.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff observed rinsing hands with water only before handling food items.
Corrective Action(s): Staff instructed to properly wash hands at time of inspection. Ensure that hands are being washed with liquid hand soap, warm running water, then dried with a single use paper towel to limit potential contamination of food and/or food contact surfaces/utensils/equipment.
Violation Score: 5
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