Code 302 noted on Routine inspection # JSAS-BA6RT9 of Mar-11-2019
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: High temperature dishwasher max temp 61 C
Multiple staff observed cleaning dishes by quickly rinsing soiled food equipment with a small amount of water before proceeding to use the food utensil / container again for food preparation.
Multiple knives observed stored on wall magnet covered with visible food debris.
Tongs hung to dry covered with oil from previous use.
Recycled plastic buckets used for food containers covered with food debris from previous use.
Steel food prep bowls kept on cooking line ready to use - filled with stagnant water and food debris.
Ice machine - opening covered with dust and debris build-up
Multiple soiled wiping rags left on counter tops with no detectable sanitizer residual.
Kitchen sanitizer solution stored under garbage container.
2 Large soup cooking pots - oversized and do not fit inside dishwasher or sinks available to be properly cleaned and sanitized.
Correction: High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
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.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
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).
Remove oversized pots and replace with pots that fit within sinks / dishwasher available.
Code 402 noted on Routine inspection # JSAS-BA6RT9 of Mar-11-2019
Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff observed cleaning their hands by simply spraying water briefly over them and also while still wearing disposable gloves.
Correction: 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. |