205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Repeat violation: Pastries with cut fruits, vegetables and cheese stored and displayed at room temperature. Internal temperature 19 - 21 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: 3 sanitizer spray bottles less than 50 ppm Quaternary Ammonia.
5 soiled rags left on work surfaces without any sanitizer residual or sanitizer reservoir.
Sanitizer container in front service area 50 ppm Quaternary Ammonia.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
All spray bottles are to be filled and maintained with 200 ppm Quaternary Ammonia.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Front handsink papertowel dispenser is empty.
Washroom handsink liquid soap dispenser is empty.
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.
Hand-washing stations are to kept fully provisioned at all times to allow staff to conveniently and frequently wash their hands as needed.
- Soap dispenser refilled during inspection.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff observed wiping their hands with reusable towels.
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.)
Violation Score: 5
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