205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
Temperature of sliding glass door cooler = 15 degrees Celsius.
Corrective Action(s):
Move all potentially hazardous foods (e.g. dairy, meats, etc.) to a working cooler. Any potentially hazardous foods that have been in this cooler for 2 hours or more must be discarded.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
Ceiling, walls and shelves of walk-in cooler observed to be unsanitary and accumulating mould growth.
Corrective Action(s):
Clean and sanitize the ceiling, walls, and shelves of the walk-in cooler.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
Sanitizer level at low temperature dishwasher = 0 ppm chlorine. The sanitizer bottle under the machine observed to be full at the time of inspection.
Corrective Action(s):
Use manual warewashing method to wash, rinse, sanitize (100-200 ppm chlorine), and air dry dishes. Any dishes (e.g. plates, glasses, pots, pans, etc.) to be used for service must go through the manual warewashing method before being used.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation:
No hot water and liquid soap available at the kitchen hand sink (beside the cookline).
Corrective Action(s):
Ensure the hand washing station is fully equipped with liquid soap, paper towels and hot/cold running water.
Violation Score: 5
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