206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bin of cooked chicken stored on top of kitchen warmer unit, product 21 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: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff member observed washing their hands with faucet into cooking wok.
Staff member observed cleaning their hands with a wiping rag.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
Both staff members are to receive Foodsafe training or equivalent certificate.
Violation Score: 15
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