302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Upon inspection, none of the compartments of the 3 compartment sink were filled (ie. no soap in the 1st compartment, and no sanitizer in the 3rd compartment). When discussing with the supervisor, he indicated that dishes are done at the end of the night. When he was asked how staff are sanitizing utensils (such as knives, spatulas, etc) throughout the day, he said that they run the utensils under the soap water dispenser, and then under the sanitizer dispenser. This is not the correct method for washing/rinsing/sanitizing dishes. Initially, only one sink plug was located. Later in the inspection, two sink plugs were found (one for sanitizer compartment and one for washing compartment)
Corrective Action(s): Discussed proper 3 compartment sink method with supervisor. Whether dishes are done at the end of the day or throughout the day, staff must ensure that they fill the first compartment of the 3 comp sink with the soap/water solution to wash the dishes, then rinse them in the 2nd, and fill the 3rd compartment with sanitizer and submerse the dishes in the solution before air drying.
Violation Score: 5
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