302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Food contact surfaces are not properly sanitized.
Food utensils in constant use are not cleaned and sanitized until closing time.
2 compartment sink - area cluttered and both sinks filled with dishware and food utensils.
Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
Sanitizer solution is to be made available for use: 100 ppm chlorine
2 compartment sink area is to be organised to allow for dishwashing process to be conducted and area is to be identifed for sanitary storage of sanitized utensils.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff observed conducting both foodhandling duties and cash transactions without properly washing their hands.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
Violation Score: 5
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