205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Observed sautaed onions and mushroom stored at room temperature. Staff informed it is out for lunch rush and will be put in the cooler after 4 hours. At the time of inspection onions and mushroom was stored at room temperature for 3 hours.
Observed sauces stored under room temperature for lunch rush.
Observed cut produce, fried chicken, cheese, sour cream in the walk-in cooler to be stored at 8C air ambient temperature.
Corrective Action(s): Discard the sautaed onions and mushroom sitting at room temperature after 4 hours. All potentially hazardous foods must be not be put in the cooler after 2 hours. Use onions and mushroom within 4 hours after discard.
Store sauces in the cooler able to hold an air ambient temperature of 4C or lower. During lunch rush put sauce bottles under ice.
Transfer cut produce, fried chicken, cheese, sour cream in the walk-in cooler to a cooling unit able to hold an air ambient temperature of 4C or lower.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Observed built-up of food debris along the guard of the meat slicer. Observed built-up of food debris on the guard and blade of the potato dicer.
Corrective Action(s): Disassemble aforementioned items. Clean and sanitize aforementioned items. Meat slicer and potato dicer must be cleaned and sanitized after each-use. Corrected by: June 23, 2022.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen handwashing sink obstructed with tray of cabbage and carrots.
Corrective Action(s): Ensure all handwashing sink is well equipped with hot and cold runninng water, liquid soap, and paper towels. All handwashing sink must be unobstructed to ensure proper staff hand hygiene.
Violation Score: 5
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