209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Improper dispenser, with no handles (bowl), was being used and stored within a bulk condiment container in the kitchen area.
2. Over 200 ppm chlorine residual was detected in the sanitizer container in the kitchen area.
Corrective Action(s): 1. Remove the bowl and use a proper dispenser. Dispenser must be either stored outside of the bulk food container or with the handle extending from the food to avoid direct contact with food.
Date to be corrected by: Today
2. **Issue was corrected during the inspection** Staff diluted the sanitizer concentration was issue was identified. 200 ppm chlorine residual was detected after the dilution. Keep in mind to keep the concentration of chlorine sanitizer to 100 - 200 ppm to avoid it from being transferred to food and causing a chemical hazard.
Violation Score: 3
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation: Raw abalone was noted sitting in a container of water at room temperature. Temperature noted at 17C.
Corrective Action(s): Use an acceptable thawing method for thawing the raw abalone. Acceptable methods for thawing frozen food include: Defrosting in a functioning refrigeration unit, under running water or as part of the cooking process.
Date to be corrected by: Immediately
Violation Score: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Grease buildup noted on the fume hood.
Corrective Action(s): Clean the aforementioned area and maintain in a sanitary condition. May need to consider increasing the cleaning frequency of this equipment if it gets soiled quicker than it is being cleaned.
Date to be corrected by: December 11, 2022
Violation Score: 3
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: 1. A cabinetry unit, with exposed wood, that was mentioned to be discarded during the last follow-up inspection is still present at the facility.
2. Cardboard noted being used inside the freezer units.
Corrective Action(s): A food service establishment must ensure that all surfaces and areas used for the storage and preparation of food are imprevious to moisture, smooth and easily cleanable. Therefore, bare wood and cardboard are not permitted in the facility.
1. Remove the old cabinetry unit and replace with one that is made from a material that is non-absorbent and easily cleanable. Alternatively, line the cabinetry unit with an appropriate liner or seal the bare wood to allow this unit to be easily cleanable.
2. Remove all cardboard at the facility. This material cannot be used in the storage and food preparation area in the kitchen.
Date to be corrected by: To be evaluated during the next routine inspection.
Violation Score: 1
|