206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): - Observed a pot of curry sitting out at room temperature on bottom shelf of wire rack with no lid. A lid was placed on the curry at the time of inspection. Temperature was measured at 30C. Operator stated that curry was cooked approximately one hour ago and will be used for immediate consumption.
- Hot potentially hazardous food, such as curry, cumulatively held below 60C increases the risk of optimal bacterial growth and toxin production in the danger zone range (4C to 60C), which may lead to potential foodborne illness.
Corrective Action(s): - Operator placed curry on stove to reheat. Ensure curry is reheated to a minimum internal temperature of 74C before being served to the public or hot held at or above 60C.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): - Observed single use containers and clean dishes on a dirty shelf (dust, grease, and food debris) above the prep line/cooler.
- Single use containers and clean dishes not maintained in a sanitary condition increase the risk of biological contamination (food debris encouraging pathogen growth/survival) and physical contamination (grease and dust present on dishes when served with food), leading to potential foodborne illness or injury.
Corrective Action(s): - Single use containers and dishes were removed from shelf and staff began to clean at the time of inspection. Ensure clean single use containers and dishes are stored in areas such that they are maintained in a sanitary condition.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): - Observed dishwashing staff removing wet dishes from dishwasher and transferring directly to dish storage in the kitchen without air drying.
- Dishes are to follow the proper cleaning and sanitizing process of washing, rinsing, sanitizing, and air drying. Dishes that are not adequately air dried increase the risk of recontamination, leading to potential foodborne illness.
Corrective Action(s): Operator was informed of wet stacking observation and educated the dishwashing staff. Staff placed the wet dishes in drying racks to air dry before transferring to dish storage in the kitchen. Ensure dishes are properly washed, rinsed, and sanitized in the dishwasher and adequately air dried before use.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): - Observed staff handling baked products from the oven and packing in aluminum foil. Staff touched their face and apron and continued to handle baked products without washing their hands.
- Staff not washing their hands in between food handling increase the risk of cross-contamination and pathogen growth/survival, leading to potential foodborne illness.
- Observed staff at cooking line handling food products and wiping their hands with a dirty cloth in between food handling.
- Staff using a dirty wiping cloth instead of washing their hands at the handsink increase the risk of cross-contamination and pathogen growth/survival, leading to potential foodborne illness.
Corrective Action(s): - Operator was informed and educated the staff on washing their hands in between handling of food products. Staff were prompted to wash their hands at the time of inspection. Ensure staff wash their hands properly using hot/cold running water, liquid soap, and paper towels at the handsink and at an adequate frequency, such as after touching their face.
- Operator was informed and educated the staff on washing their hands properly instead of using just the wiping cloth. Staff were prompted to wash their hands at the time of inspection. Ensure staff wash their hands properly using the handsink instead of a cloth, and at an adequate frequency, such as in between handling different food products.
Violation Score: 15
|