302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 3 compartment sink - sanitizer compartment 0 ppm chlorine
sanitizer container for wiping rags 0 ppm chlorine
Knives, slicer, dough mixer, food utensils above under counter cooler stored with visible food debris.
Corrective Action(s): Sanitizer compartment is to be equipped with 100 ppm chlorine to adequately sanitize dishware.
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).
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
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, 4)allow surface or item to air dry before next use.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Papertowel dispenser not functioning at prep room handsink.
Corrective Action(s): Repair or replace papertowel dispenser.
Violation Score: 5
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