302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) Prepared "bleach" water had no detectable chlorine, and was in a covered bucket which was placed in a hard-to-reach spot under the counter, behind other equipment. It is clearly not being used. Bleach buckets should be frequently changed, easily accessible and used frequently.
2) Cleaning cloths throughout facility had no detectable bleach on them. Store cloths in bleach water at ALL times when not in active use.
3) Improper dishwashing was being carried out at handsinks and at the single-compartment prep sink under the stairwell. Operator insists that the prep sink is not being used for dishwashing, however, this area is clearly set up for dishwashing with dish soap, racks and sponges. Remove these items from this area. Dishwashing should ONLY be done in the designated dishwashing area.
Corrective Action(s):
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1) All handwashing sinks were being used for dishwashing, filling water jugs, or purposes other than handwashing which made them inaccessible. Hand sinks must ONLY be used for handwashing. They should not be used for washing, rinsing or storing dirty dishes, or for filling water jugs.
2) Cook line hand sink had hot water turned off underneath, due to large leak in hot water tap. Fix leak and keep hot water tap functioning properly at all times. This hand sink also had a length of plastic cling wrap wrapped around it and extending from the end of the tap like a makeshift hose. Very dirty. Do not put any extensions on the tap that are not properly plumbed by a licensed plumber. Remove plastic wrap from the tap.
Corrective Action(s):
Violation Score: 25
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