206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot held items for dinner were observed to be 50 - 52C (in steam table)
Corrective Action(s): Hot held foods must be kept at 60C or hotter. Ensure that foods are thoroughly heated in steamers/ovens prior to hot holding. Same batches of food held in hot cabinet were above 60C, so steam table items aren't being monitored properly. Do not double stack, especially when kitchen is cold from back doors open from supplier delivery.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse measured 67C at dish surface, measured with two different thermometers
Corrective Action(s): Final sanitize must reach 71C at dish surface. At last inspection, staff indicated that they are aware of dish machine problems holding temperature while washing, and an intervention was put into place that staff would only do 5 or 6 trays of dishes before stopping to let machine reheat to proper holding / wash temperature. Today at inspection, staff didn't seem to be aware of this intervention; staff were observed running approximately 12--15 trays and did not stop or check machine temperature.
Please call your dishwasher service repair ASAP. A permanent solution that involves repair of the machine is preferable to requiring staff to operate in a certain way. This has been proven not to be very successful. Please repair dishwasher or replace with a dishwasher that can handle your capacity.
At time of inspection, staff stopped cycles and waited for wash temperature to boost, and rinse temperature reached 71C, however, relying on staff to ensure this happens all day is not a preferred solution.
Violation Score: 15
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