206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (cooked pork hocks, "lunch box" containing cooked meat, cooked vegetables, fried chicken boneless, "bibimbap", boiled pork meat, and fried dumpling) were stored below 60 degrees C at room temperature for sale. The food packaging had time stamps on them, several of which stated that they were "packed on" a certain date and "sell by" on a different date. For example, cooked pork hock time stamp indicated packed on March 29 and sell by March 30, 2018 and boiled pork meat time stamp indicated pack on "MAR-22-18" and sell by "APR-04-18". Time stamp for the boiled pork meat indicated that it was packed on March 22, 2018 at "14:06" when the product was observed at 1 PM during the inspection. Log for the time stamped food (name of food, volume of food, time and date packaged, time and date discarded) was not being maintained for the deli department and blank records were available for this week.
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This Hannam location does NOT have written health approval from the district Environmental Health Officer to be storing and/or selling potentially hazardous food at ambient temperatures without temperature controls.
Corrective Action(s): Ensure all potentially hazardous food is stored and/or displayed at no more than 4 degrees C and no less than 60 degrees C (i.e. out of the danger zone) to prevent bacterial growth and/or production of a toxin in the food. Corrective ORDER under the Public Health Act was issued to ensure potentially hazardous food is stored no more than 4 degrees C and no less than 60 degrees C at this location for the food premises and food service establishment.
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Hot potentially hazardous food stored below 60 degrees C for more than 4 hours observed during the inspection based on the time stamp was discarded by the Person in Charge at the time of inspection upon verbal direction by the district Environmental Health Officer of Fraser Health. Again, the facility does not have heatlh approval for this location to be using time as a public health control for potentially hazardous food.
Violation Score: 25
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): In the deli department, it was observed that a knife (food contact surface), utensils (food contact surface), and scissors used to open food boxes were not properly washed, rinsed, sanitized, and air dried. Staff members were only rinsing the food contact surfaces and placing them into storage areas. Note: 2-compartment sink contained 100 ppm chlorine sanitizer in one compartment however it was not being used at the time of inspection.
Corrective Action(s): Aforementioned items were sanitized by staff upon verbal direction by the district Environmental Health Officer of Fraser Health. Ensure all food contact surfaces are properly washed, rinsed, sanitized, and air dried to maintain them in a sanitary condition and prevent cross-contamination issues.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1. Handsink in the corner near the rice cookers/warmers is hard to access as several containers and packaged single use utensils are on the floor in front of it and obstructing it from convenient access. Knobs of the handsink require cleaning as well.
2. Garbage bin near the second handsink in the deli was being used to store a bowl over it to prepare food. Garbage bins must also be available near handsinks as garbage bins to enable waste disposal of paper towels upon handwashing.
Corrective Action(s): 1. Staff re-organized the area around the handsink to enable convenient access to it and not obstruct it.
2. Bowl over the garbage bin was removed and placed over a prep. table instead.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Three food handlers in the deli were not properly nor frequently washing their hands during the inspection and were not changing their gloves either. It was observed that they failed to wash their hands after wiping the tables to clean them, after dropping scissors to the floor and picking them up from the floor, and after dishwashing and returning to the prep. table to handle food. When directed by the district EHO to wash their hands, one staff member washed their gloves and another began rinsing their hands without liquid soap at the first 2-compartment sink and then at the second 2-compartment sink.
Corrective Action(s): Ensure all food handlers wash their hands prior to handling food and contacting food contact surfaces (e.g. knives, cutting boards, preparation utensils etc.) to protect food from contamination. Hands must be washed with liquid soap, hot and cold running water, and single use paper towels at the designated handsink and single use gloves changed at the same frequency of washing hands. Staff members washed their hands properly at the handsink and changed their gloves after being informed in the end by being directed by both the district EHO of Fraser Health and the person in charge.
Violation Score: 15
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