304 - Premises not free of pests [s. 26(a)]
Observation: Live cockroaches and casings observed in the food preparation area:
> Under the 3 compartment sink.
> Under the cooking line.
Several dead cockroaches noted throughout the rest of the kitchen, primarily in the storage/servery side of the kitchen.
Pest control services are in place. Noted brown gel bait placed throughout the kitchen, prep and storage area.
Corrective Action(s): Contact pest control company to increase frequency of service from monthly to bi-weekly.
> Provide an updated contract to the undersigned by the corrective date.
> All dead cockroaches and casings must be removed.
> Minimize the amount of moisture accumulation in the dishpit area.
> Minimize the amount of food debris and grease accumulation in the food prep area and cook line.
Date to be corrected by: September 8, 2022.
Violation Score: 15
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning is required in the following areas to remove debris and food debris:
> Under the hot holding table and prep table by serving window.
> Under the brown dry goods storage rack next to hot table.
> Under the shelving part of the prep sink table.
> Under and around the dry goods and equipment shelving racks by the window.
> Under and around all cooler units (2 door coolers, prep cooler).
> Under the cooking line.
> On the face of the ovens, heavy grease and food debris accumulated in the oven door hinge.
Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan IMMEDIATELY.
> Remove all debris, dust, food debris and fallen miscellaneous items.
> Pests are attracted to areas with food, water and warmth. Minimizing these factors and maintaining a high level of sanitation will prevent the presence of pests such as rodents, cockroaches or flies.
Date to be corrected by: September 8, 2022
Violation Score: 15
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