301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1. Filth and grime build up in most coolers.
2. Excessive grease build up on exhaust canopy and exhaust filters.
Corrective Action(s): 1. All coolers shall be cleaned and kept clean on a regular basis to prevent build up of filth, grime and spilled food. Thoroughly clean and disinfect all coolers.
Date to be corrected: January 23, 2019
2.Excessive grease build up can contamiinate food (i.e. grease dripping back down onto food), can attract pests and is a fire hazard. Exhaust canopy was last cleaned professionally in November 2018 and the next cleaning was scheduled for March 2019. Given the excessive grease build up, the exhaust hood shall be cleaned professionally within 1 week. Operator stated the filters are cleaned on a weekly basis by her staff, however given the amount of grease build up either the frequency of cleaning is inadequate or the last time the filters were cleaned was over 1 week ago. Clean the filters weekly and increase this cleaning frequency as needed to prevent build up of grease.
Date to be corrected: January 28, 2019
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Bowls lined with plastic single-use food wrap not changed/washed after each use, and in-use rice scoops were not stored in ice water.
2. Low temperature dishwasher was not dispensing sanitizer during normal operation to disinfect the utensils.
Corrective Action(s): 1. Informed operator that bowls lined with plastic single-use food wrap need to be washed after each use. Operator used the lined bowls to plate mounds of rice onto serving dishes and did not want the rice to stick to the bowl. Also informed operator that rice scoops shall be kept in ice water to prevent bacterial growth. Instructed operator to wash all of the lined bowls and rice scoops that were kept beside the rice warmer/cooker.
2. Dishwasher was run several times but after each time the chlorine sanitizer residual concentration was below 10ppm (as per chlorine test strips) when checked following the final rinse cycle. The bucket of sanitizer appeared to be brand new as it was near full. The sanitizer pump was primed to remove air bubbles in the hose, which resulted in a chlorine sanitizer residual concentration of 100ppm followng the final rinse. Operator said the dishwasher chemical company checks the chemical levels and dishwasher maintenance monthly and the bucket of sanitizer was changed about one week ago. Informed operator that it is their responsibility to make sure the dishwasher is working properly and that utensils are properly disinfected and showed operator how to prime the sanitizer pump.
Violation Score: 5
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer in between uses.
Corrective Action(s): In-use wiping cloths for the servery and kitchen were not stored in sanitizer in between uses. In-use wiping cloths must be stored in a bucket of santizer in between uses to prevent bacteria from growing on them. Instructed operator to make two buckets of bleach sanitizer (200ppm) and to store the in-use wiping cloths in them. Reminded operator that every bucket of sanitizer and all in-use wiping cloths shall be changed every 4 hours.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Cook wore the same pair of disposable gloves to complete multiple tasks.
Corrective Action(s): Discussed with operator that all food handlers must wash their hands with soap and water before handling food. If single use disposable gloves are worn, they shall be discarded after each use and staff shall also wash their hands before putting on new gloves. This issue was corrected at time of inspection.
Violation Score: 5
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