Code 205 noted on Routine inspection # DNGG-CZZTLK of Jan-31-2024
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: - Cold potentially hazardous foods in beverage station under counter cooler stored at 10C.
Correction: - Cold potentially hazardous foods must be stored/ displayed at or below 4C.
- Operator discarded mango pudding, milk, jelly, and mixed tea at time of inspection.
- Cold potentially hazardous foods that were at or below 4C moved into another cooler at time of inspection.
[Correction Date: Immediately]
Code 302 noted on Routine inspection # DNGG-CZZTLK of Jan-31-2024
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. Low Temperature Chemical Sanitizing Dishwasher: 0 ppm (no) chlorine residual detected.
2. No chlorine residual detected in kitchen sanitizer spray bottles.
3. Wiping cloths not stored in sanitizer between uses.
Correction: 1. Dishes must have minimum 50 ppm chlorine residual after dishwasher cycle is complete.
RUN ALL DISHES, FOOD EQUIPMENT, AND UTENSILS THROUGH DISHWASHER CYCLE ONCE DISHWASHER IS IN GOOD WORKING ORDER AND MINIMUM 50 PPM CHLORINE RESIDUAL IS DETECTED.
2. Refill sanitizer bottles. 100-200 ppm chlorine bleach sanitizing solution: 1 tsp chlorine bleach + 1 L water
3. Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution between uses (1 tsp chlorine bleach + 1 L water).
**Use chlorine test strips to verify sanitizer concentration.
[Correction Date: Immediately]
Code 401 noted on Routine inspection # DNGG-CZZTLK of Jan-31-2024
Adequate handwashing stations not available for employees [s. 21(4)]
Observation: - Hand sanitizer gel is not a substitute for liquid soap. No liquid soap available at kitchen handsink to facilitate proper handwashing practices.
Correction: - Provide liquid soap at kitchen handsinks.
- Handsinks must always be accessible and provided with hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices.
[Correction Date: Immediately]
Code 402 noted on Routine inspection # DNGG-CZZTLK of Jan-31-2024
Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: - Did not observe any food handlers wash hands or change gloves during the inspection between 13:15 to 14:25. Food handlers wear gloves while handling garbage, warewashing, food preparation, general cleaning duties and did not change gloves or wash hands. When asked to change gloves and wash hands, food handlers ran gloved hands under water. Food handlers stated that they discard gloves between different tasks. However, no discarded gloves noted in any garbage cans, premises has been opened since 11:00 this morning.
Correction: - Review handwashing practices with all employees.
- Gloves do not replace handwashing.
- Change gloves and wash hands between tasks and after every time hands become contaminated.
**Handwashing Procedures:
1. Wet hands with warm water.
2. Apply liquid soap and rub hands for at least 20 seconds.
3. Rinse soap off hands with warm water.
4. Dry hands with papertowels.
[Correction Date: Immediately] |