205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 3 door undercounter cooler 8 - 11 C
Corrective Action(s): Product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Multiple trays of food placed on front service counter at room temperature: egg tarts 22 C, corn 20 C, spring rolls 26 C, mixed vegetables 37 C
Corrective Action(s): Product discarded.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Staff stockpiling soiled dishware together with clean dishware.
Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Soiled wiping rags located on food preparation surfaces throughout front service area and back kitchen with no sanitizer solution prepared.
Staff demonstrated no working knowledge how to effectively clean and sanitize dishware using 3 compartment sink.
Staff unable to locate 3 plugs to fill each sink compartment.
Chlorine test strips unavailable for staff to test sanitizer strength.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
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 in 100 ppm chlorine sanitizer solution,
4)allow surface of item to air dry before next use.
3 plugs are to be provided to allow each sink compartment to be filled according to the above procedure.
Provide supply of chlorine test strips.
Violation Score: 25
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Back kitchen handsink obstructed with equipment.
Corrective Action(s): Repeat violation.
Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
Violation Score: 5
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