203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Cooling procedure monitoring has discontinued and cooling logs are unavailable for all large scale cooked product inventory.
Corrective Action(s): 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.
Failure to verify cooling processes will result in premise to discontinue cooling processes and prepare food in a cook / serve manner only.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 boxes of eggs stored at room temperature 28-30 C
Open top kitchen prep cooler - portioned food containers piled on top of food inserts, temp 7-11 C
Meat, eggs stored at room temperature on cooking line 10-12 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.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Several soiled wiping rags througout back of house kitchen in use without sanitizer available.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: back storage area handsink - empty papertowel dispenser and broken soap dispenser
back of house entry handsink - papertowel dispenser empty.
Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Multiple staff observed washing their hands while wearing gloves in front cooking area.
Corrective Action(s): 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.
Violation Score: 5
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