206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): At start of inspection, warming units were on minimum and stoves with 2 pots of food on them had the fire off. Temperatures ranged from 30C at rice, to 40C, and up to mid 50Cs.
Corrective Action(s): As discussed numerous times, all hazardous food products MUST be continuously kept at 60C or above.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: No observed food grade sanitizer in use on site.
Found a poorly cleaned veggie slicer on site that had been put away in that condition. When staff were asked to clean it, no sanitizer was observed getting used.
Corrective Action(s): Always have a sanitizer available and in use while food service is occurring. This can be regular, household bleach diluted 5ml to 1 litre of water.
As per all of your dishwashing signs, all food contact surfaces must be sanitized after washing.
All food contact surfaces must first be washed, then rinsed, then manually sanitized if not run through the dishwasher.
Violation Score: 5
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