205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 8 containers of cut vegetables stored at room temperature 20 C
Soft noodles stored at room temperature
Containers of fried onions stored at room temperature 20 C
Bins of peeled onions and sliced lettuce stored at room temperature 20 C
Corrective Action(s): Product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Potentially hazardous foods must be stored at 4 C or colder for food safety.
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked chicken breasts 29 C stored in cooler unit.
Corrective Action(s): Product discarded.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
Container of ready to use knives and food utensils - knives and food utensils soiled with visible food debris.
Cooking pots stored on shelving with mouse droppings.
Mouse droppings observed in the following locations:
- back storage room floor, corners, wall cavities
- kitchen undercounter shelving, floor under equipment, inside cabinet of handsink
- on floor behind hallway servery equipment
- on floor throughout front storage room
- on floor throughout front service station
Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
Violation Score: 25
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Multiple rags in front and hallway without sanitizer solution.
Front counter bleach spray bottle filled with solution greater than 1000 ppm chlorine.
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).
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Kitchen handsink - hot water faucet is missing the handle
Dishwashing sink soap dispenser is empty
Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Repair / replace hot water faucet handle
Violation Score: 15
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