209 - Food not protected from contamination [s. 12(a)]
Observation: used egg crates stored together with dry food items.
knives in use stored in same container with grill scrubbing equipment.
ice scoop stored in ice machine.
staff personal items stored throughout food storage cabinets.
Corrective Action(s): Discard egg crates after use.
Food utensils are to be stored in a sanitary location to avoid cross contamination.
Store ice scoop in a sanitary container outside the ice machine.
Store staff personal items - separately away from food and food equipment.
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation: Frozen turkey defrosting at room temperature.
Corrective Action(s): Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
Violation Score: 5
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: front display cooler 7 C
2 door cooler 7 C
Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
Violation Score: 9
309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): dish soap powder stored in food container shaker.
Corrective Action(s): Chemicals are to be stored in clearly labelled containers.
Violation Score: 3
403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
Observation: Single use gloves are being reused by some staff.
Staff observed blowing in gloves to open them glove.
Staff observed drying hands with wiping rags.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
Violation Score: 3
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