206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Butter hot holding unit 53 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: Soiled food bin to be reused by staff without cleaning and sanitizing surfaces.
Soiled wiping rag stored on front handsink faucet.
Dough mixer components stored with food debris.
Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
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 100 ppm chlorine sanitizer solution,
4)allow surface of item to air dry before next use.
All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
Violation Score: 5
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