203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Soup left out on cooking line overnight at room temperature, then reheated in the morning.
Corrective Action(s): Product discarded.
Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Violation Score: 15
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Staff reheating cooked foods within cooking line counter top food warmer. Food warmer temperature 64 C
Corrective Action(s): Product discarded.
Cooked, cold foods are to be adequately reheated to a temperature of 74 C before serving.
Food warmers are not designed to cook or reheat foods as do not operate at hot enough temperature.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Containers of fresh bean sprouts, choi, curry sauce and prepared in house satay sauce stored at room temperature: 10 -17 C
Corrective Action(s): Products discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Food items needed for immediated preparation during peak operation can be stored on ice for brief periods of time, before discarding product.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Clean cooking pots / lids stored on floor under kitchen handsink.
Multiple knives and food utensils stored together in dry storage area food containers.
Clean food containers / lids stored together with food and used oil containers.
Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Relocate and organise areas designated for clean dishware to ensure separation from food and waste products.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Throughout cooking line and front servery stations: wiping rags left out on counter tops used for wiping surfaces, wiping down dishware, handling hot cooking items and wiping foodhandler hands without placing rags into sanitzer reservoirs.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Wiping rags are to be returned to sanitizer reservoirs after every use.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Multiple foodhandlers on the cooking line observed to practice poor hand hygiene habits including: lack of handwashing when appropriate, using cleaning rags to wipe of hands, touching their faces while foodhandling, attempting to wash their hands while wearing soiled disposable gloves.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work.
In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap 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.
Violation Score: 15
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