Code 302 noted on Routine inspection # JSAS-C2FUVJ of Apr-26-2021
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Multiple soiled rags left on counter tops throughout premise with no sanitizer solution prepared.
Staff are unable to demonstrate knowledge of how to correctly clean and sanitize dishware.
Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
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.
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 in 100 ppm chlorine sanitizer solution,
4)allow surface of item to air dry before next use. |