203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): cooked ground pork, cooked pork bone leftovers, previously cooked chicken marinating in cooler, without established cooling procedures in place.
Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Retention of cooked ground pork and pork bones is to discontinue as per Food Safety Plan.
Food Safety Plan is to be revised to address hainanese chicken process. Chicken is to be cooked and hot held on the premise. Cold chicken can be cooled in small portions upon revising Food Safety Plan procedures.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Soft noodles and variety of cut vegetables stored at room temperature, products 18 - 21 C.
Corrective Action(s): Product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): chicken hot holding 42 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
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