203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): barbacoa beef not rapidly cooled, 2 hours into cooling process product remained at 44 C - 48 C. 6 food inserts stacked on top of each other on counter top.
Corrective Action(s): Product discarded.
Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Back of house 2 door upright cooler - bottom shelf food items 8 C, top shelf 3 C
Corrective Action(s): Do not overstock shelves or place large items directly in front of compressor fan to allow for cold air to properly circulate to ensure all food items are maintained at 4 C or colder.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Wiping rags in use at back of house without sanitizer reservoir provided.
3 compartment sink not correctly set-up for manual dishwashing process and soiled dishware piled on food preparation counter.
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). Ensure sanitizer containers are set-up in both front and back of house areas accessable to all staff to use.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
1)clean surface of debris using warm water and detergent,
2)rinse surface with warm water,
3)immerse for 2 minutes in 200 ppm Quaternary Ammonia sanitizer solution,
4)allow surface of item to air dry before next use.
Ensure 3 compartment sink is set-up prior to dishwashing process and have soiled dishware safely stockpiled to not interfere with food handling and dishwashing process.
Violation Score: 5
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