201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION): Staff member was observe eating fried potato, with hands touching his mouth. Chef then handled the food again to sample some more.
Corrective Action(s): This is direct contamination of food. Chef and all kitchen staff must review proper hand hygiene practices to prevent contamination of foods. Food item was discarded at the time of inspection.
Violation Score: 25
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A large 20L container of cooked gravy was placed in the walk-in cooler and was at 90C.
Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. To rapidly cool foods, use the following methods: ice or water bath with frequent stirring of foods, shallow containers, placing the foods in the walk-in freezer, etc. Sauce was placed in a water bath at the time of inspection.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Potentially hazardous appetizers in the prep cooler were at 15C.
Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Appetizers were placed in the cooler for less than 2 hours and were transferred to a functioning cooler at 4C.
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot holding cabinet of rice ranged from 37C to 50C. Hot holding cabinet was set below 60C and there was no method of time tracking used to indicate when the food was placed in the hot holding unit.
Corrective Action(s): Hot foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Rice can be stored between 4C to 60C ONLY if a time tracking system is used and is documented. After 2 hours, the rice must be discarded or used up. Rice was discarded at the time of inspection.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): All three mandolin slicers were found to have food debris behind the blade.
Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Slicers were disassembled for cleaning and sanitizing at the time of inspection.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Cook line handwash station did not have single use paper towels and a bag of green onions was stored in the handwash basin.
Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection and green onion were removed from the handwash basin at the time of inspection.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Chef handled cellphone and did not wash hands prior to returning to the cook line.
Corrective Action(s): Staff must wash their hands when they become dirty to prevent potential contamination of foods. Review hand hygiene practices will all staff.
Violation Score: 5
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