203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Large pail of tomato based curry sauce at 6.5C internal temp. Surface temperature 4C. This was made yesterday and placed in large pail in cooler yesterday, over night. Cook said this was cooled with ice baths. Item is intended to be reheated to boiling before serving.
Corrective Action(s): Pail will need to be split into smaller buckets and cooled in walk in cooler further to 4C if operator intends on keeping this product and ensure it is heated to boiling, however, PHI recommends to discard the product.
Please ensure foods are cooled as quickly as possible and monitor the cooling process with temperature logs and probe thermometers. Discussed using ice wands, smaller pails or metal containers that allow quicker cooling. Stir during cooling to allow faster evaporation.
Date to be corrected by: Immediately
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Two large flat metal containers of rice stored under oven, 13C, stored here after lunch and before dinner. There was no more space available in the walk in cooler. Cook will prepare them and placed them in the oven during the inspection, thank you. Corrected during inspection.
Corrective Action(s): Please plan accordingly in the future to ensure all foods are stored below 4C. Organize walk in cooler.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Operator had no sanitizer available for cleaning and disinfecting surfaces. Preparation of raw meats, dinner and lunch in progress during the inspection. PHI and operator made bleach sanitizer during the inspection at 100ppm Chlorine. Please use this especially after preparing raw meat and for your main prep counter. Have another bucket for the server/takeout prep counter and other food prep areas as needed.
Corrective Action(s):
Violation Score: 5
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