205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1.) Potentially hazardous foods such as cheese, cooked chicken meat, sliced cucumbers and other sliced vegetables were stored in Fridge #3 with ambient temperature of 8 degrees C. Noted items were probed and had internal temperatures between 6 - 8 degrees C. All foods were stored in fridge #3 within 2 hours.
2.) Mini fridge in front of house measured 10 degrees C. Ice build up was observved inside the fridge. Tiramisu cakes had internal temperature of 5 degrees C and were stored in the mini fridge within 4 hours.
3.) Cheese, sliced sausages, and sliced vegetables were sotred on top of metal inserts (double-stacking) in the prep cooler (kitchen area). Noted items were probed and had internal temperatures between 19 to 22 degrees C. These items were stored in the prep cooler for more than 2 hours.
CORRECTIVE ACTIONS
1-2) Tranfer all noted foods in a different cooler with ambient air temperature at or below 4 degrees C.
3.) Discard noted foods. Do not double stack items in the prep cooler. ** Potentially hazardous foods must be stored at or below 4 degrees C at all times to prevent pathogen growth.
Corrective Action(s):
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cut cooked bacons were stored at room temperature. Bacon was probed and had an internal temperature of 30 degrees C.
CORRECTIVE ACTION
Discard bacons. Ensure to store food at or above 60 degrees C at all times.
Corrective Action(s):
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1.) Grease accumulation was observed on the grates of exhaust canopy over the cook line.
2.) Mould growth was observed in the ice machine. (CORRECTED DURING INSPECTION)
Date to be Corrected By: May 25th, 2023 (1 week)
CORRECTIVE ACTION
1.) Properly clean the grates to prevent grease from dripping on foods ** NOTE: Vents will be serviced on June 10th, 2023
2.) Turn-off ice machine, remove all ice, and properly clean and sanitize ice machine. (Staff cleaned and sanitize the ice machine during the inspection).
Corrective Action(s):
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): In use wiping cloths were visibly soiled and not soaked in the QUAT sanitizer buckets.
CORRECTIVE ACTION:
Properly wash and clean the wiping cloths; then, soak in QUATS sanitizer buckets prior to sanitizing food contact surfaces.
Corrective Action(s):
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation:
1.) Liquid hand soap was not available in the hand sink station in front of house (CORRECTED DURING INSPECTION)
2.) Front of house handsink station was obstructed with disposable plates (CORRECTED DURING INSPECTION)
3.) Hot water in the handsink at the back of house was turned off (CORRECTED DURING INSPECTION)
4.) Running water in the handsink at the dry storage area was not available. Water was shut off due to broken pipes for that sink. As per staff, no food preparation was being done in the dry storage area.
Date to be Corrected By: May 25th, 2023.
CORRECTIVE ACTIONS
1.) Supply liquid handsoap at the noted sink at all times.
2.) Remove disposable plates away from the sink. Handsink must be easily accesible at all times.
3.) Turn on the hot water value. Running hot water must be adequately supplied in all handsinks at all times to accomodate proper hand washing.
4.) Repair the handsink; Alternatively, you may remove the handsink but you need to resubmit an updated floor plan. For review and approval.
Corrective Action(s):
Violation Score: 15
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