302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Staff using soiled rag to wipe down beverage steamer tip.
Staff placing dishware given to customer back together with clean dishware.
Staff rinsing food equipment in handsink between uses and not using dishwasher. Food equipment washed in dishwasher at closing.
Corrective Action(s): 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).
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.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Multiple staff on duty performing multiple tasks including storing deliveries, preparing menu items, cleaning tables, loading and unloading the dishwasher without any handwashing.
Front handsink has no waste receptacle to dispose of used papertowels following handwashing.
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.
Violation Score: 15
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