205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. sliding glass door cooler by walk-in cooler measured 7 degrees Celsius. Internal temperature of starchy food in buckets (2) measured 7C.
2. condiments on ice in the expo area were not in contact with the ice water. Internal temperature of the cream sauce was 4C but other sauces (green herb sauce) measured 12C.
Corrective action: 1. Staff moved the buckets of starchy food to the walk-in cooler. Monitor the temperature as per food safety plan and record temperature of the cooler on the temperature log daily.
2. Staff added more ice and water to the ice baths to provide even contact around the inserts. Ensure cold potentially hazardous foods are stored at or below 4C to prevent the growth of pathogens and/or toxin production.
Corrective Action(s):
Violation Score:
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. Large pot of onions and chickpeas on the cooking stove were measured at less than 60C (onions 39C and chickpeas 33C) and were not undergoing cooking at time of inspection.
2. Seasoned rice in a rice cooker measured 50C internally. The rice was prepared in the morning (more than 4 hours).
Corrective action: 1. Staff continued the cooking process during inspection. Ensure hot items are kept hot (at or above 60C) unless being actively cooled in a proper method. 2. Staff discarded the rice. Ensure rice is heated to 74C before hot holding in the rice cooker. Verify the temperatures with a probe thermometer and record the temperatures on the log sheet daily. Hot food must be held at or above 60C to prevent the rapid growth of pathogens and/or toxin production.
Corrective Action(s):
Violation Score:
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1. cutting boards on the prep cooler had excessive accumulation of debris within the cuts and grooves of the plastic material. Immersion blender in storage had food debris on the blade. Green slicer stored above the cook line prep cooler had food debris on the blade and other surfaces.
2. Cutting boards observed stored on the ground between prep counters and then used later for food prep.
Corrective action: 1. Clean and sanitize the cutting boards well with soapy scrub and rinse then sanitize with chlorine or QUATs food contact surface sanitizer. Clean and sanitize the immersion blender and food slicer.
Date to be corrected by: Immediately
2. Store the cutting boards off of the floor in a sanitary manner to protect the clean boards from contamination.
Date to be corrected by: Immediately
Corrective Action(s):
Violation Score:
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. No food contact sanitizer onsite at start of inspection.
Corrected during insp.
2. Low temperature dishwasher achieved less than 10ppm chlorine with test strips.
Corrected during insp.
3. Glass dishwasher achieved 0ppm iodine with test strip.
Date to be corrected by: July 21, 2023
Corrective action: 1. Staff made three buckets of chlorine sanitizer that achieved 200ppm chlorine with test strips, during the inspection. Ensure buckets are made fresh daily to maintain effective chlorine concentration of 100 to 200 ppm for sanitizing food contact surfaces. Resanitize all food contact surfaces.
2. Staff installed a new container of sanitizer, primed and refilled the dishwasher. Final rinse concentration of chlorine measured at least 50ppm with test strips. Ensure the dishwasher is checked daily for chlorine levels at 50ppm or higher with test strips to provide adequate destruction of pathogens that may be on dirty dishware.
3. Service the glass dishwasher. Until the unit is in good working order, sanitize all glasses in the main dishwasher in the kitchen. Re sanitize all glasses recently washed in the unit. Ensure the glass washer achieves 12.5 to 25ppm iodine before using.
Corrective Action(s):
Violation Score:
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: 1. Handsink in central prep area was obstructed with a bucket of potatoes at start of inspection. This handsink does not have soap or paper towels. Nearest soap and paper towels are at the prep sink.
Corrected during insp.
2. Handsink on the cook line does not have working hot water handle. Cold running water, liquid soap and paper towels are available at sink.
Date to be corrected by: July 21, 2023
3. Staff washroom handsink not equipped with liquid soap, hot/cold running water, paper towel are available.
Date to be corrected by: Immediately
4. Bar handsink does not have liquid soap. Hot/cold water, paper towels were available.
Corrected during insp.
Corrective action: 1. Bucket of potatoes were removed by staff shortly after initial observation. Ensure all handsinks are unobstructed and equipped with hot and cold running water, liquid soap and paper towels to allow proper handwashing for staff to lower risk of contamination of food/food contact surfaces.
2. Fix the handle so hot water is available at this handsink.
3 & 4. Staff equipped these handsinks with liquid soap during inspection.
Corrective Action(s):
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