205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw fish display cooler measured at 6-9C. Operator mentioned that raw fish (salmon, tuna, etc) ae used up within 2 hours during rush time, and only small portions of raw fish are held at the display cooler during non-busy times.
Corrective Action(s): Ensure that all potentially hazardous food items (ie raw fish) are used up within 2 hours and put back into a cooler capable of holding 4C or below before 2 hours has been passed.
Storing cold potentially hazardous food above 4C can promote growth of foodborne illness causing pathogens.
Violation Score:
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Knives (x4) stored underneath a microwave in a back prep table. Underneath the microwave is not cleaned frequently. Contaminated knives may introduces foodborne illness causing pathogens to food items.
Corrective Action(s): Immediately wash and sanitize the knives and store them in a clean and dry environment.
Violation Score:
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) Re-make the chlorine used for food contact surfaces measured 0ppm of chlorine
2) Front food prep table wiped with a cloth without using a sanitizer.
Corrective Action(s): 1) Re-make the chlorine solution to 100ppm (½ teaspoon or bottle cap in 1L of water)
2) Wipe food contact surfaces using the chlorine solution
3) Store the used cloth in the chlorine solution
Violation Score:
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): A kitchen handwashing sink is blocked by a stainless steel bowl
Staff are NOT encouraged to wash hands when handwashing station is inaccessible
Corrective Action(s): Remove the bowl out of the handwashing sink. Handwashing sink must be used for handwashing ONLY. Using handwashing sink for other purposes may contaminate the sink and results in poor hand hygiene and foodborne illnesses.
Violation Score:
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): One of their staffs was observed for not washing his hands using soap and drying using re-usable cloth. Also multiple observation of the staff taking his phone in between food preparation noted.
Corrective Action(s): Handwashing must be done using liquid soap and single use towels. Re-wash hands when in contact with unclean surfaces like phone, hair, garbage, dirty dishes and etc.
A manager trained the staff with proper handwashing procedures on-site.
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