301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: -The meat slicer had visible remains below and on the blade
This may cause time-temperature abuse to the food stuck on the meat slicer, possibly allowing growth of food borne pathogens. If continuously in use, clean and sanitize meat slicer every 4 hours , or after each use if not used continuously.
-Vent hood past due date (Aug 1, 2020) for cleaning. Operator claims to clean it herself, but there is visible build up of grease.
As the food below gets hot, the grease on the vent hood heals up and can fall on the food below, therefore contaminating it. Hire a professional cleaning company. The operator agreed to do so. Date To Be Corrected By: 2 weeks
Corrective Action(s):
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Paper towels for both hand washing station used by staff did not have paper towels near them.
Employees should not need to walk across the entire kitchen with wet hands to dry them. This might make the staff want to even skip the drying step.
Store the paper towels somewhere with immediate access to staff, following handwashing.
Corrective Action(s):
Violation Score: 5
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