205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Box of eggs stored in service hallway 14 C
3 bags of soft noodles stored in service hallway 18 C
Opened container of mustard sauce stored in front cabinets, label indicates product must be refrigerated after opening.
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
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 4 containers of congee stored at room temperature 23 C
1 pot of congee on stove top 28 C
Corrective Action(s): Product discarded.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Soiled dishware stored in all compartments of dishwashing sinks.
Wiping rags in use without sanitizer solution available.
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 in 100 ppm chlorine sanitizer
4)allow surface of item to air dry before next use.
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: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Repeat Violations:
Soiled dishware stacked throughout premise and in all 3 compartments of dishwashing sinks.
Soiled wiping cloths in use in kitchen area without sanitizer solution prepared.
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 in 100 ppm chlorine sanitizer,
4)allow surface of item to air dry before next use.
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: 15
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