302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Granola pieces and food debris in sink labeled Rinse Sink, which is next to the sanitizer sink.
Procedurally, bins are sanitized, carted over to the drying station and hand wiped down with paper towels.
Dry bins were in the first sink, labelled Wash and in the soap sink.
When asked, staff were unsure of cleaning and sanitizing procedures for equipment such as bowls, containers and trays.
Staff were unsure why granola was in the 3rd sink or why containers were piling in the first sink.
Corrective Action(s): 1. Clean and sanitize all sinks before the next cleaning shift begins, remove all food debris.
2. Properly label the sinks to avoid confusion.
3. Train all staff (not just cleaning staff) on all clean/sanitize procedures. Highly advise to have at least 1 staff on site in facility that is fully aware of the full procedure from beginning to end. This person can oversee what equipment goes where and so that clean and dirty equipment is not miss placed or mixed.
4. Update your cleaning and sanitizing procedures as appropriate.
5. Review whether containers need to be wiped by paper towels. Standard best practices show that air drying is the best to avoid contamination. If wiped with paper towels, ensure that they are only used once.
Date to be completed by: Today.
Quality Assurance Manager provided details of all steps and updated cleaning plan after the inspection, Thank you.
Please ensure all staff are aware.
This is to be reviewed on the next Routine Inspection.
Violation Score: 15
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