203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Observation: Potentially hazardous foods were being cooled in large pots at room temperature, then transferred to deep plastic containers in the cooler, as described by staff. Date To Be Corrected by 2017/01/03.
Corrective action: Refer to above for correct cooling procedure. Potentially hazardous food that has not been cooled properly may allow for the growth of potential pathogens and/or toxins. foods (described above) were discarded).
Corrective Action(s):
Violation Score:
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Observation: 1. Large bowl of dal stored in deli display cooler with an internal temperature of 23.3C. Bowl of mango coconut chicken stored in deli display cooler had an internal temperature of 8.0C. Both items had been cooked approximately four hours prior to time of inspection, according to staff.
2. Large containers of butter chicken sauce. (internal temperature 35.4C), mango coconut sauce (33.1C internal), and two containers of cooked chicken (22.9C, 21.8C) found stored in walk in cooler. Items had been cooked approximately four hours prior to time of inspection, according to staff.
Corrective action: 1. Large bowl of dal was discarded. Mango coconut chicken was placed into a shallow pan and transferred to a freezer. Corrected During Insp.
2. Large containers of butter chicken sauce, mango coconut sauce, and cooked chicken (2 containers) were discarded. Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less, and from 20C to 4C in 4 hours or less. do not cool these foods in large pots as they cannot cool quickly. After cooking, place food in shallow pans then transfer to the cooler at 4C or less. Ensure that the internal temperature of the food has reached 4C before placing into the display cooler. Corrected During Insp.
Corrective Action(s):
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