302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 3 soiled wiping rags left on counter tops with no detectable sanitizer residual.
Ice chest stained black with mold growth.
Juicer stored with build-up of food debris.
Staff on duty unable to demonstrate working knowledge how to clean and sanitize dishware and food utensils as per the 3 step method.
Corrective Action(s): 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
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff washing their hands without the use of soap.
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.
Violation Score: 15
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