205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Observed baskets full of cut broccoli, onions, carrots, green onions stored at room temperature. Once cut/processed, all vegetables are considered cold potentially hazardous foods and they must be stored at 4 C or lower at all times
Corrective Action(s): Required operator to keep all cut vegetables in the cooler at all times
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1. Observed rice scoop hanging off the rice cooker
2. metal ladle for dim sum products submerged in dirty warm water
3. wok utensils sitting at room temperature after use
4. large wok that had food debris in it left on floor under wok station
Corrective Action(s): 1. Required operator to keep rice scoop in ice water during usage and replenish ice frequently
2. required operator to keep ladle in ice water during usage and replenish ice frequently
3. wok utensils must be washed and sanitized after use and not left at room temperature for prolonged time
4. all dishes, utensils and woks must be washed and sanitized after use and they must not be stored on the floor
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Facility did not have any sanitizer readily available for use at the time of inspection. wiping cloth were used without sanitizing solutions
2. Discussed manual dishwashing steps with the operator; operator stated that dishes are put in the sanitizing sink, then gets washed. All dishes and utensils must be washed with warm, soapy water, rinsed with clean warm water, then sanitized, completey submerged in the sanitizing solution for minimum of 2 mins. Then air dried.
Corrective Action(s): 1. Required operator to have sanitizing solution at all times. Once the solution was made at the time of inspection, required operator to re-clean and sanitize all food contact surfaces including utensils and cutting boards.
2. Required operator to follow proper manual dishwashing procedure to ensure that all utensils are cleaned and sanitized properly. All dishes and utensils are to be cleaned and sanitized again.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Observed hand washing sink filled with baskets and metal bowls so that employees are not able to use it for hand washing
Corrective Action(s): Required operator to remove all clutter from the hand washing sink and must have the sink available for use at all times
Violation Score: 5
|