209 - Food not protected from contamination [s. 12(a)]
Observation:
1) The upright freezer in the kitchen had raw proteins (beef, chicken) stored with and/or above RTE foods. If the freezer breaks and the proteins thaw, raw juices will fall/drip onto RTE foods contaminating them. This could make patrons ill.
2) Observed a tray of breaded chicken cutlets not fully covered (sides were exposed) to prevent other food touching it. Contaminates could fall on the chicken cutlets.
Corrective Action(s):
1) Rearrange the upright freezer, so all raw proteins are stored below all other foods, or one side of the upright freezer stores raw proteins and the other side stores all other foods.
**Correction date: Today**
2) Immediately cover the breaded chicken cutlets with saran wrap, so they sides are covered too. Retrain kitchen staff to do this from now on.
**Correction date: Today**
Violation Score: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
General sanitation level is good, but observed food debris in hard to reach areas such as: in corners beneath prep tables; under the cooking equipment; and under the front service coffee area. Food debris will attract pests. Staff explained that racks and equipment are pulled away from walls every week.
Corrective Action(s):
Clean these areas to remove food debris. Inform staff of the mentioned areas when completing the weekly deep cleaning, so the focus more attention in these areas.
**Correction date: Today**
Violation Score: 3
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION):
Aluminum foil was found covering a trolley on the cookline. Foil is not durable or washable and will attract pests with the food accumulated on it. Staff explained that they change the foil 2-3 times a week.
Corrective Action(s):
Aluminum foil MUST be changed every night and new foil installed in the morning, as foil can't be cleaned. Staff agreed to change the foil every night.
Violation Score: 3
310 - Single use containers & utensils are used more than once [s. 20]
Observation (CORRECTED DURING INSPECTION):
1) A disposable take-out container is being used to dispense hash browns into the deep fryer. The container is thrown away at the end of every day. This is unsafe as bacteria will grow on it as it sits at room temperature all day.
2) Female kitchen staff was wearing disposable, plastic gloves and was observed to rinse the gloves off under running water, or wipe the gloves on a cloth when they became soiled. Disposable gloves are made of low grade plastice and only made to complete one task and then thrown away.
Corrective Action(s):
1) Immediately thrown away the disposable take-out container and get a new one. The disposable take-out container MUST be thrown away every 2-4 hours to prevent bacterial growth on it. OR, use a reusable scoop and wash it in the dishwasher every 2-4 hours. During the inspection, staff discarded the container and got a new one.
2) Immediately have the female staff member put on new disposable gloves. Retrain all staff members on the proper use of disposable gloves. During the inspection, the superviser spoke to the staff member and new gloves were put on.
Violation Score: 3
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