203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 3 cooked chcken batches in large plastic bins 38 C, 21 C, 40 C, stored on counter, walk-in cooler and hidden among frozen foods in walk-in freezer.
Corrective Action(s): Product discarded.
Cooked foods cannot be cooled safely in large volume plastic bins as food will not cool quickly to ensure food safety.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prep cooler top inserts - broccoli insert overfilled, food mounded above insert temp 9 C.
Raw chicken bin stored at room temperature 20 C.
2 bins of fresh noodles 24 C, 21 C
Corrective Action(s): Products 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.
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken in deep fryer basket 20 C.
Corrective Action(s): Product discarded.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 3 soiled rags on counters along cooking line with no sanitizer solution available.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Cooking line handsink obstructed with cooking pot.
Corrective Action(s): Remove pot from sink.
Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff not observed washing their hands during inspection.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
Violation Score: 5
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