302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: During time of inspection, the following observations were made:
1. Low temperature dishwasher not dispensing adequate amount of chlorine residual at final rinse
- Operator informed service has been notified and is coming
- Operator was employ wash, rinse, sanitize manual warewashing in the mean time (dishwasher will be used then soaked in chlorine sanitizer dip for 10 seconds)
- Restaurant usage of utensils, plates, etc will not exceed manual dishwashing capabilities
2. Bleach solution in spray bottle was higher than 200ppm chlorine concentration
(Corrected during time of inspection)
Corrective Action(s): 1. Low temperature sanitizer MUST always dispense at least 50ppm chlorine residual at final rinse
- Ensure staff are checking residual frequently
2. Ensure that food grade sanitizer is always at 100-200ppm chlorine concentration, not less not more
Correction date: 1 day
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): During time of inspection, 2 handwashing stations located in back of facility was lacking paper towels and liquid soap
Corrective Action(s): ALL handwashing stations must be equipped with an adequate supply of liquid soap, paper towels and hot/cold running water at ALL times
Correction date: immediately
Violation Score: 5
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