203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Large plastic bin of mounded pork bones in walk-in cooler 31 C
Large plastic bin of mounded chicken in walk-in cooler 27 C
Corrective Action(s): Product discarded.
Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Food contents of 3 door undercounter cooler ranged from 6 - 19 C.
Corrective Action(s): Products 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
Furthermore, do not place hot cooked foods directly in cooking line prep coolers. Hot foods will not cool quickly in these coolers and will elevate cooler temperature.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Large stack of plastic food containers stored in back kitchen on the floor, while wet and right side up.
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.
Clean, sanitized food containers are to be stored off the floor and upside down to allow water to drain out and allow surfaces to air dry. Once dry, containers can be stacked upon each other.
Violation Score: 5
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