203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooked dumplings placed into open top prep cooler, 40 C, cooler warmed to 9 C
Corrective Action(s): Product discarded.
Safe cooling procedures not in place.
Do not place warm foods directly into small capacity cooler units.
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.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bins of cut vegetables and cooked noodles stored at room temperature, temperatures 17 - 26 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
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Several wiping rags in use throughout kitchen without sanitizer containers prepared.
Sanitizer spray bottle prepared over 1000 ppm chlorine
Knives, knife magnetic strip, food utensils, vegetable peelers, and cutting boards stored, heavily soiled with food debris.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
Sanitizer spray bottles are to be prepared at 100 ppm chlorine concentration.
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Violation Score: 25
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Basement - washroom - soap dispenser empty, papertowel dispener jammed
Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Violation Score: 5
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