306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning required in the following areas:
> Walk-in freezer: food crumbs under shelving
> Prep tables against wall in main kitchen: dust and other debris underneath
> Dry storage room: food crumbs and dust under shelving
Corrective Action(s): Clean and sanitize above mentioned areas to prevent attracting pests.
Date to be corrected by: October 1, 2021.
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: High temperature dishwasher unable to achieve adequate final rinse temperature. After several runs, rinse gauge reached at the highest 191/192F, however max/min thermometer indicated at most 70.2C, and thermolabel did not indicate 71C was achieved.
Corrective Action(s): Dishwasher must be serviced so that it can achieve an adequate final rinse temperature for sanitizing. If necessary, facility is to use either single-use utensils only, OR clean using dishwasher while sanitizing manually, OR manually clean and sanitize all dishes.
**Recommend to purchase thermolabels so kitchen staff can verify temperature before start of shift.
Date to be corrected by: October 1, 2021.
Violation Score: 3
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