205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): cold potentially hazardous food stored/displayed above 4C. Observed a large pot of sauce in the walk in cooler measuring at an internal temperature of 24C. Operator stated that source was cooked and placed in the walk in cooler the night before (>4 hours).
Health Rationale:
Potentially hazardous food, such as sauce made from herbs and spices, increase the risk of pathogen sport formation and/or toxin production when held at greater than 4C. This is due to the anaerobic environment of the sauce, which results in spores that cannot be destroyed or inactivated due to cooking/reheating. This can lead to potential foodborne illness when consumed.
Corrective Action:
Operator discarded pot of sauce at the time of inspection. Ensure potentially hazardous foods are held at 4C or below. Ensure proper cooling methods, such as the use of an ice wand or ice bath, are used to cool foods rapidly in order to be held at 4C or below.
Corrective Action(s):
Violation Score:
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not maintained in sanitary condition.
1. Observed cardboard surrounding the meat slicer containing food debris while cutting meat.
2. Observed tongs hanging off the stovetop oven handle and directly touching an unsanitary shelving rack.
Health Rationale:
1. Cardboard containing grease and other debris has the potential for pathogen growth and survival, which may be transferred onto the meat being sliced due to splashing and handling. This may lead to foodborne illness when consumed.
2. Tongs directly touching an unsanitary surface increases the risk of cross-contamination, leading to potential pathogen growth/survival and potential foodborne illness when food that is handled by the tongs are consumed.
Corrective Action:
1 Operator removed cardboard containing debris at the time of inspection. Ensure meat slicer is maintained in a sanitary condition by not surrounding with cardboard that can harbour food and other debris.
2. Operator removed tongs and replaced with a clean pair in a separate container at the time of inspection. Ensure bags are maintained in a sanitary condition to prevent cross-contamination and potential foodborne illness.
Corrective Action(s):
Violation Score:
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized.
Observed staff using a sanitizer spray bottle for sanitizing a food contact surface. Sanitizer spray bottle was measured at 50ppm or below for chlorine.
Health Rationale:
Food contact surfaces not properly sanitized with an approved sanitizer at the correct concentration, such as chlorine between 100 to 200 ppm, increase the risk of pathogen survival and potential biological contamination of foods handled on that surface, leading to potential foodborne illness when consumed.
Corrective Action:
Operator removed affected sanitizer spray bottles and restocked with 200ppm chlorine solution (verified with test strips) at the time of inspection. Ensure food contact surfaces are properly washed and sanitized.
Corrective Action(s):
Violation Score:
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Employee does not wash hands properly or at adequate frequency.
Observed staff wearing gloves and handling meat at meat slicer, walking to other areas and touching other equipment, and returning to handle meat without removing their gloves, washing their hands and putting on a clean pair of gloves.
Health Rationale:
Staff not adequately washing their hands when handling food increases the risk of cross-contamination, which may lead to pathogen transfer and survival, leading to potential foodborne illness when consumed.
Corrective Actions:
Operator informed staff about proper handwashing procedures. Staff removed their gloves, washed their hands, and put on a clean pair of gloves at the time of inspection. Ensure staff are washing their hands properly and after handling other tasks, such as cleaning.
Corrective Action(s):
Violation Score:
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