Code 205 noted on Routine inspection # JSAS-D3AUBL of Mar-12-2024
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Kitchen prep cooler contents 10-11 C, internal temperature.
Bucket of cut vegetable 19 C, bin of sliced mixed onion / vegetables 15 C, prawn stored in bowl of batter 20 C
Correction: Product discarded.
Potentially hazardous foods must be stored at 4 C or colder for food safety.
Code 301 noted on Routine inspection # JSAS-D3AUBL of Mar-12-2024
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Dishware and opened take-out containers stored on shelves heavily soiled with food debris.
Cooking pans stored on the floor under shelving.
Food utensils stored in soiled metal cans attached to the wall.
Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Code 302 noted on Routine inspection # JSAS-D3AUBL of Mar-12-2024
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Knives and wall magnetic strips observed soiled with food debris
Cooking pots stored on shelves with food debris.
Serving bowls stored with visible food debris.
Dough mixer stored with build-up of dough and flour.
Cleaned bowls and soiled bowls stacked together.
Blender stored with food debris and water collecting inside.
Staff observed attempting to wash food equipment in food preparation sink.
Soiled wiping rags stored throughout the premise on counters, hung off carts and shelving units with no sanitizer solution prepared.
Correction: 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, 100 ppm chlorine
4)allow surface of 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.
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).ood equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Code 401 noted on Routine inspection # JSAS-D3AUBL of Mar-12-2024
Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Kitchen handsink - sink obstructed with a serving bowl, soap dispenser empty
Dishwasher handsink - soap dispenser 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.
Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
Code 402 noted on Routine inspection # JSAS-D3AUBL of Mar-12-2024
Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Operator and staff observed not washing their hands correctly as needed, wiping hands with soiled rags and attempting to wash hands while wearing soiled disposable gloves.
Correction: Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
Code 205 noted on Follow-Up inspection # JSAS-D3BUNA of Mar-13-2024
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Kitchen prep cooler - food contents 11 C, internal temperature.
Correction: Discard all product.
Potentially hazardous foods must be stored at 4 C or colder for food safety.
Code 302 noted on Follow-Up inspection # JSAS-D3BUNA of Mar-13-2024
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Dough mixer has food debris remaining on surfaces - flour and dried dough build-up on surfaces of mixer attachment.
Correction: Dough mixer is to be fully disassembled after use. Parts are to be removed and cleaned and sanitized through the dishwasher. Surfaces of equipment are to be cleaned and sanitized in place. |