205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Two plastic containers of reconstituted vermicelli observed stored on shelving by noodle station. Internal product temperature 22 C. Once reconstituted, these products are considered potentially hazardous and must be kept < or = 4 C, OR, > or = 60 C.
Corrective Action(s): All products discarded. This is a repeat infraction.
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. Several large pots of soup stored on floor. Following internal temperatures taken: tomato soup 28 C, beef soup 27 C, clear beef soup 45 C.
2. Following trays of items observed stored at room temperature, internal temperature taken: taiwanese sausage 26 C, cutlet pork 23 C, chicken 25 C. No temperature log available.
Corrective Action(s): Time of inspection approximately 2:45 pm. All potentially hazardous food items discarded. Potentially hazardous food items must be kept < or = 6 C or > = 60 C.
Violation Score: 25
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher yielded ~ 10 ppm chlorine plate level during rinse cycle, this was rechecked twice.
Corrective Action(s): Kitchen manager opted to switch out sanitizer bucket. Unit was recheckd twice, both times yielding ~ 50 ppm chlorine.
Violation Score: 15
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