Code 302 noted on Routine inspection # JSAS-CSKT5N of Jun-07-2023
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: High temperature dishwasher maximum 62 C
Sanitizer solution or labelled containers for sanitizer not observed.
Correction: High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C. Correction date: June 14, 2023
Until repaired, food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
1)clean surface of debris using warm water and detergent,
2)rinse surface with warm water,
3)immerse for 2 minutes in sanitizer or apply surface sanitizer solution,
4)allow surface of item to air dry before next use.
Sanitizer solution 100 ppm chlorine (1 tsp bleach / 1 liter water) is to be used for sanitizing food contact surfaces and food equipment / utensils after use.
Wiping cloth rags when in use are to be stored in a container of sanitizer solution 100 ppm chlorine.
Code 302 noted on Follow-Up inspection # JSAS-CSSSS9 of Jun-14-2023
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: High temperature dishwasher is currently inoperable.
Correction: Repair / replace dishwasher, to provide a sanitizing cycle that meets or exceeds 71 C.
Until repaired,
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
1)clean surface of debris using warm water and detergent,
2)rinse surface with warm water,
3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution, (1 tsp bleach / 1 litre water)
4)allow surface of item to air dry before next use.
Code 302 noted on Follow-Up inspection # JSAS-CT2TQX of Jun-22-2023
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: High temperature dishwasher is inoperable.
Correction: Dishwasher is to be replaced, to adequately clean and sanitize food equipment and utensils.
Until functioning dishwasher is provided, premise is to be operated using single use cutlery and dishware when serving food.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
1)clean surface of debris using warm water and detergent,
2)rinse surface with warm water,
3)immerse for 2 minutes in sanitizer or apply surface sanitizer solution (100 ppm chlorine = 1 tsp bleach / 1 litre water),
4)allow surface of item to air dry before next use. |