205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sliced hardboiled egg stored on top of prep cooler food inserts, temp 9 C.
Pork loin inserts on ice 9 - 11 C, removed from refrigeration for more than 2 hours.
6 boxes of of frozen noodles stored at cooking line on undercounter shelving.
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.
Do not double stack food items on top of prep cooler inserts as food will not remain at 4 C
When using ice to chill ingredients needed for preparation during peak operating times: food inserts are to be placed on ice such that ice can contact all sides of food inserts and minimize volume of food product on ice to ensure it is completely used in less than 2 hours.
Do not store multiple boxes of frozen noodles at room temperature in advance of use. Frozen foods must be defrosted under refrigeration.
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Ramen bowl water bath 53 C
Pork oil water bath 41 C
Corrective Action(s): Ramen bowls washed and sanitized through dishwasher. Ensure ramen bowl water bath is maintained at 60 C to prevent bacterial growth on surfaces.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Pork oil water bath brought to a boil to reheat food inserts.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Bar handsink does not have a stocked liquid soap dispenser to allow for proper handwashing.
Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Mulitple staff observed washing their hands while still wearing disposable gloves.
Staff observed loading soiled dishware into dishwasher and unloading sanitized dishware without changing gloves and practicing hand washing.
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: 5
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