202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): A large pot of "Chashu" pork was found marinating on the floor, internal temperature was 43.4 degrees Celsius. No time tracking.
Upon further investigation it was discovered that the cold, raw pork is combined with hot marinade to partially cook the meat, without external heat. It is left like this for a few hours before it is further cooked.
This is a very dangerous process. All meats should be cooked and cooled quickly. Marinating of meat should be done in the fridge with previously cooled marinade.
Chashu pork was discarded.
Corrective Action(s):
Violation Score: 25
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): BBQ salmon skin, tempura prawns and tempora yams left out at room temperature without time tracking.
22.9*C, 26.4*C and 21.4*C respectively. This is a very dangerous practice; do not cool foods at room temperature without time tracking. All above foods were discarded.
Corrective Action(s):
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bean sprouts found beside hot holding unit, internal temperature 27*C.
Batter close to grill was unrefrigerated, 26 Celsius.
These items must be kept cold. Both were discarded.
Corrective Action(s):
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1)Recently cooked chicken breasts were placed on the back of the stove in a warm (but not hot) spot for hot holding. This is a very unreliable method of hot-holding. Use a hot-holding unit designed for this purpose or cool chicken in fridge and reheat as needed. Chicken moved to fridge.
2) Two large pots of miso soup were found on the floor, near the grill uncovered below a low shelf. Prepared miso is a potentially hazardous food and must be hot-held or cooled properly. soup temperature was 25.6 *C. Discarded this soup.
3) Cooked beef was being held at room temperature, without time tracking, with the intention of being reheated for stir-fry. This is a very dangerous practice. Keep hot in a properly designed hot-holding unit or cool properly in the fridge and reheat as needed. Beef discarded.
Corrective Action(s):
Violation Score: 25
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Cloths are rinsed after removing from bleach water and before cleaning. This defeats t he purpose of sanitizing; the cloths may be free of germs but they can't sanitize your food surfaces without bleach on them. Use bleach-soaked cloths for cleaning and sanitizing.
Corrective Action(s):
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen hand sink was blocked by large garbage can, and measuring cup was in sink.
Use sink only for hand washing and do not block access.
Corrective Action(s):
Violation Score: 5
|