209 - Food not protected from contamination [s. 12(a)]
Observation:
Clean food containers are being stored on a rack between the hand sink and mop sink. There are no barriers between the sinks and racks to prevent dirty water from splashing on the clean food containers. The containers could become contaminated.
Corrective Action(s):
Permanently install barriers, made of a material that is smooth, durable, sealed and cleanable (stainless steel, hard plastic, painted wood) on the racks to prevent dirty water splashing onto clean food containers.
**Correction date: Oct. 1/21**
Violation Score: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
There is accumulated dust on the ceiling tiles and air diffusers in the kitchen. The dust can fall into food and contaminate it.
Corrective Action(s):
Clean the ceiling tiles and air diffusers to remove the dust. Ensure this is being done on a regular schedule (once a week).
**Correction date: Sept. 13/21**
Violation Score: 3
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION):
Observed aluminum foil and newspaper covering walls and shelves. These materials are not durable, sealed or cleanable.
Corrective Action(s):
These materials MUST be changed at the end of EACH day if you chose to continue to follow this practice. Failure to change these materials daily, will result in you inability to use them in the future for such purposes. Retrain staff on their proper use.
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
1) The designated hand sink in the kitchen has no hot water exiting the faucet. Staff are unable to wash their hands when they become dirty.
2) The high temperature dishwasher had a rinse cycle water temperature of 55C at the plate's surface, as per the max/min thermomter. This temperature is too low to kill bacteria and viruses.
Corrective Action(s):
1) Immediately call a plumber to fix the hand sink, so that running hot and cold water exits the tap at all times. Until the designated hand sink is fixed, have staff use the mop sink to wash their hands. Place liquid soap and paper towels at the sink.
**Correction date: Sept. 13/21**
2) Immediately call a repair person to fix the dishwasher, so the temperature of the water, during the rinse cycle is 84C or hotter at the manifold (or 71C or hotter at the plate's surface). Until the dishwasher is fixed,dishes can be washed in the dishwasher, but they must be removed and then sanitized by soaking in a bleach and hot water solution in the sink (1/4 cup of bleach added to hot water) for 2 minutes.**
**Correction date: Sept. 13/21**
Violation Score: 9
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