209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Whole raw eggs stored above ready-to-eat foods in stand-up fridge in prep area.
2. Customers observed using tongs to grab raw seafood then proceeded to grab raw chicken. CORRECTED DURING INSPECTION.
3. Bowls with no handles observed submerged in dry goods (rice, sugar, cornstarch)
4. Bags of rice and cornstarch observed stored directly on the floor in the prep area. Bucket of chlorine sanitizer stored under the two-compartment sink.
5. Staff bags stored above dry goods on shelf and staff cell phone observed on lid of rice.
6. In-use rice scoop observed stored in room temperature water at 25 C. CORRECTED DURING INSPECTION:
Corrective Action(s): 1. Store all raw foods, including eggs, below all other foods to prevent cross contamination.
2. Provide separate tongs for seafood, beef, and chicken at ALL times, during Covid-19 have STAFF SERVE raw meats to customers to prevent cross contamination and to lower the risk of food allergies.
3. Use Scoops with handles to scoop dry goods to prevent cross contamination. Store scoop out of the dry goods in a sanitary location.
4. Store ALL foods and food contact surfaces off the floor to prevent cross contamination, and prevent the attraction of pests. Store your chlorine sanitizer off the floor in a location separate from food.
5. Staff bags and cell phones are to be stored below food items to prevent cross contamination.
6. Store all in-use rice scoops in ice water bath at 4 C or below or in water holding 60 C or above to prevent the growth of bacteria and their toxins.
Violation Score: 15
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: No daily temperature checks are being done or recorded.
Corrective Action(s): Ensure daily temperature checks are being completed as part of your Food Safety Plan to ensure food is being stored at 4 C or below.
Violation Score: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): The top well in the right service cooler was observed at 5.5 C.
Corrective Action(s): Tofu was removed from cooler and placed in cooler holding 4C. The temperature of the cooler was adjusted to lower the temperature. Monitor service cooler and do not place potentially hazardous food in unit until it maintains 4 C. Have top well serviced.
Violation Score: 3
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Staff on site does not have FoodSafe Level 1 training.
Corrective Action(s): Ensure one staff member on shift has FoodSafe Level 1 in the operators absence. Enroll staff in FoodSafe Level 1 or its equivalent.
Violation Score: 1
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