206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): large pot of soup stock on floor of kitchen, 29 C
pot of potatoes on stove top, burner off, temp 49 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: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Several wiping rags in use without sanitizer solution available at staff work stations.
Knives, vegetable peelers stored with visible food debris on surfaces.
Corrective Action(s): 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).
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.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Violation Score: 15
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