203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A big pot of soup noted on floor at room temperature. A thick layer of oil noted on top of pot and temperature is measured to be 25.9oC. Operator indicated soup was cooked this morning (3:30pm at time of visit).
Corrective Action(s): Soup must be cooled properly:
60oC to 20oC in 2 hours (at room temperature, using ice wands preferably)
20oC to 4oC in 4 hours in coolers
*This was also noted in previous routine inspections. One ice wand in facility. Purchase more ice wands, and use smaller pots in the future.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Many potentially hazardous foods noted at room temperature -- cut vegetables, partially boiled vegetables, partially cooked meats, delivered meats, frozen meats, meats that are just processed, and cut vegtables that are just processed. Operator indicated staff are time tracking some foods; however, no date noted on time tracking sheets. All staff but one appeared to be busy with customers orders at time of visit, leaving many potentially hazardous foods unattended.
Corrective Action(s): Potentially hazardous foods by cooking line must be time tracked. Delivered meats should be placed in coolers or freezers until processed. Frozen meats are transferred to freezer. Delivered meats are transferred to coolers. All other foods discarded.
Violation Score: 25
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Noted a container of broth in hot holding unit, however, hot water in unit was barely touching the container. Temperature measured to be 55oC.
Corrective Action(s): Ensure water is filled higher to containers of foods can be maintained at 60oC or hotter.
This has been observed in previous routine inspection.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): One staff was preparing raw chicken in the beginning of inspection. Observed staff placed "clean" knife back in storage without sanitizing.
Corrective Action(s): All utensils must be sanitized after each use. Only washing it with soap is not acceptable.
Violation Score: 15
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