302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Wiping rags in use without detectable sanitizer residual.
Knives returned to magnetic knife strip without effective cleaning and sanitizing procedures followed.
3 compartment sink - 2 compartments filled with soiled dishware, preventing staff from cleaning and sanitizing dishware / food utensils as needed.
Corrective Action(s): 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).
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.
Violation Score: 15
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