205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: The prep. cooler at the front of the restaurant is not functioning properly and perishable foods (tuna salad, eggs, bacon, chicken breast) are stored at 15 degrees C.
Corrective Action(s): As it has been less than 2 hours, these foods can be moved to the stand up cooler in the back of the restaurant. Do not use the prep. cooler until it has been fixed. All coolers should be functioning at 4 degrees C or less because this is the temperature that prevents pathogens from growing on perishable foods.
Correction Date: Immediately.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): The high temperature dishwasher is not stopping by itself when a cycle has started, it needs to be stopped manually. Additionally it is not reaching the sanitizing temperature of 71 degrees C. on the plate surface.
Corrective Action(s): You may still use the dishwasher to wash the dishes, but the sanitizing step will be replaced by preparing 100 ppm bleach solution in one compartment of the two compartment sink. After the dishes have been washed and rinsed in the dishwasher, immerse the dishes in the bleach solution for 2 minutes to achieve adequate sanitiztion, and then remove the dishes and allow to air dry. Continue to do this until the dishwasher has been fixed.
Violation Score: 5
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