205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bubble tea pearls observed at room temperature at 45.9 C with no method of time tracking.
Corrective Action(s): Bubble tea pearls were placed in refrigeration at 4 C. All potentially hazardous foods, such as bubble tea pearls, are to be stored as follows:
- stored at 4 C or below
- stored at 60 C or higher
- stored at room temperature for no longer 2 hours then discarded with a method of time tracking available
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Small hand sink in kitchen area beside sandwich cooler is not being used to wash hands. Sink observed covered with clutter and food on trays. No soap or paper towel available. Three compartment sink being used to wash hands; however, all three sinks were in use.
Corrective Action(s): All food and clutter was removed from hand sink. Hand washing MUST be available for staff to wash their hands to prevent the spread of disease. Provide paper towel and hand soap for sink at all times for staff to wash their hands. All hand washing is to be done in the hand sink and not in the three-compartment sink as approved plans.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff observed handling cell phone with gloves, then proceeded to cook food. After educated on proper hand washing, the staff member proceed to wash their hands with gloves on.
Corrective Action(s): Staff removed their gloves then washed their hands. Ensure staff washes their hands after:
- Touching your eyes, nose, and mouth
- Eating food and drinks
- Touching a contaminated surfaces or objects
- Blowing your nose, coughing, or sneezing into hands
- Before, during, and after preparing food
- Before and after changing gloves
Violation Score: 5
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