Code 302 noted on Routine inspection # JSAS-BGZQE3 of Oct-16-2019
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Quaternary Ammonia feeder system dispensing less than 50 ppm Quaternary Ammonia.
Sanitizer spray bottle containing 0 ppm Quaternary Ammonia.
Wiping rags in use without sanitizer solution available.
Low temperature dishwasher 0 ppm chlorine.
Soiled icecream scoop stored in dipper well with food debris from previous day.
Potato fry cutter stored with visible food debris.
Correction: Sanitizer feeder system is to be repaired to provide 200 ppm Quaternary Ammonia in a consistent manner.
Sanitizer spray bottles are to be tested or changed daily to maintain 200 ppm Quaternary Ammonia.
All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
1)clean surface of debris using warm water and detergent,
2)rinse surface with warm water,
3)immerse for 2 minutes or apply surface sanitizer solution,
4)allow surface or item to air dry before next use.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Provide chlorine test strips to verify dishwasher function.
Code 401 noted on Routine inspection # JSAS-BGZQE3 of Oct-16-2019
Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Back kitchen handsink - cold water faucet does not function.
Icecream station handsink - soap dispenser is empty.
Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Repair cold water faucet.
Refill liquid soap dispenser.
Code 302 noted on Follow-Up inspection # JSAS-BH2TCE of Oct-17-2019
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Potato fry cutter soiled with food debris.
Correction: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment provided. |