209 - Food not protected from contamination [s. 12(a)]
Observation: one of the sauce insert in upper compartment of prep cooler observed to be filled over the insert line measured at 5C. These sauces sit in the prep cooler for the whole day.
Corrective Action(s): Do not overfill insert line as the temperature for food safety cannot be maintained adequately, especially when the kitchen gets hotter depending on the ambient temperature and season. Lower the food to the fill line to protect the food from contamination.
Violation Score: 3
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: 1) Metal and plastic fork, knives, spoons are observed to be stored with business end facing up in back kitchen exposing them to potential hand contamination
Corrective Action(s): Keep utensils such as metal and plastic fork, knives, spoons, etc... with the business end facing down to prevent contamination from hands.
Violation Score: 1
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1) 1 unsealed wooden box of extra equipment that was shipped by mistake is used as a prep table for weighing potatoes
2) cardboard shelf liner on top shelf beside cook line noted
Corrective Action(s): 1) Box is to be returned as noted by staff.
2) Cardboard shelf liner to be changed to a smooth, durable, non-absorbent, easily cleanable material or removed
Refer to design guidelines for options regarding what materials are acceptable.
Violation Score: 3
312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: 2 containers of food coloring noted on top shelf beside cookline
Corrective Action(s): Containers are to be removed as noted by staff. These require an updated food safety plan as there are limits to food coloring. Remove, return, or discard product. Do not use as this was not approved by the health department
Violation Score: 1
|