209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
1) Container of food stacked on top of uncovered frozen bubolgi. The bottom of the container will put germs onto the food, and this could make staff sick.
2) Staff making sauce on the stove was tasting the sauce by dipping his gloved finger into the sauce and then licking his finger. He then dipped his gloved finger into the sauce again and tasted it. The germs in the staff's mouth has contaminated the sauce, this could make people sick.
Corrective Action(s):
1) Immediately place a lid on the container of bubolgi to protect it from contamination. Retrain staff to properly store food in containers and cover it, before stacking the containers. During the inspection, staff placed a lid on the container of bubolgi.
2) Immediately discard the sauce and retrain staff on the proper methods to taste food. During the inspection, the sauce was thrown away.
Violation Score: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Accumulated food debris and grease found on the floor under the spice rack (in the cooking area); on the exhaust filters and hood; on the deep fryers and their dividers; on the table the flat grill sits on; and on the exterior surfaces of non-perishable food containers. This will attract pests.
Corrective Action(s): Wash and clean the mentioned areas today, and increase the frequency these areas are being cleaned. The exhaust hood, the table the flat grill sits on, and the deep fryers and their dividers shall be washed every night. The exterior surfaces of food containers shall be cleaned every week. The exhaust filters shall be washed every month.
**Correction date: June 30/23**
Violation Score: 3
310 - Single use containers & utensils are used more than once [s. 20]
Observation (CORRECTED DURING INSPECTION): Observed male cook wearing gloves to complete multiple tasks without changing gloves after completing each task. The gloves are NOT washable (don't wash hands with gloves on) and they will spread germs if they are not changed after each task.
Corrective Action(s): Immediately have the staff member remove the gloves, wash their hands and put a new pair of gloves on. Retrain staff on the correct method of using gloves. If staff fail to use the gloves correctly, the use of disposable gloves will NOT be allowed in future. DUring the inspection, the staff member changed their gloves.
Violation Score: 3
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