203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1)observed a large bowl of rice out at room temperature cooling, operator stated he cooked it 2.5 hrs ago, internal temp was 26C
2) observed large container of cooked chicken at room temperatuere cooling. operator states they were cooked 1.5 hrs ago, internal temps were 27C respectively
3) observed container of cooked beef at room temperature cooling, internal temp was 20C, operator stated it was cooked 1.5 hrs ago
Corrective Action(s): 1) discarded rice at time of inspection
2) dicussed proper cooling procedures with operator, 60-20C in 2 hrs and 20-4C in 4 hrs, placing food is small shallow containers will help speed up the cooling process
3) operator moved beef and chicken to cooler to continue cooling process
Violation Score: 25
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Large container of cooked noodles sitting out at room temperature (internal temp of 11C)
Corrective Action(s): Discussed with operator then foods need to be stored in the cooler at all times
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1) Bleach with lemon scent being used at customers had complained about the smell of bleach.
2) Bleach in spray bottle was at 0ppm
Corrective Action(s): 1) Bleach with a scent adds another chemical to the bleach therefore cannot be used in the kitchen on dishes or food contact surfaces. purchase regular bleach for the kitchen and another spray bottle
2) staff added more bleach to the spray bottle and it was retest and found to be at 100ppm, bleach needs to be used to sanitize food contact surfaces and dishes when washing by hand even if customers complain about the smell.
Violation Score: 15
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