205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous buns (all noted with fillings) were stored in a cooler with the lowest attainable air temperature reaching 12.0C. Time stamps were noted on the buns, however no tracking sheets were filled out for the buns as per their Food Safety Plan when using Time as a Control.
Corrective Action(s): All cold potentially hazardous buns (26 buns - consisting of pastry cream roll, bread purple sweet potato, red bean, sweet red bean donut, 2 cheese cakes, 1 egg white cake, 2 croquettes, red bean donut, green bean bun and bean mammoth) were discarded by staff during the inspection. Picture evidence collected.
At this time, this facility is NOT PERMITTED to use time as a control for any cold potentially hazardous buns (buns with fillings). This is on the basis that food handlers at this facility were unable to demonstrate, on multiple occasions, that they understood the procedures for using time as a control and no evidence can confirm that these buns will be discarded within the permitted time.
At this time, the following options are available:
1. Store all cold potentially hazardous buns (with fillings) in a functioning coolers and these buns must be maintained at 4.0C or below.
2. Conduct challenge studies on any buns that the operator/ Manager wishes to store at room temperature. If evidence if provided that these buns are not potentially hazardous, then they are permitted to be stored at room temperature.
3. Discontinue the sales of buns.
Manager can discuss this with Corporate/ operator, this will be reviewed during the follow-up inspection in a week.
Violation Score: 25
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