203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 2 covered plastic bins of curry sauce, temp 39 C stored in walk-in cooler.
Corrective Action(s): Repeat violation
Product discarded.
Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Servery - basket of butter packets stored at room temperature, temp 19 C
Dining area - room temperature display case filled with rice pudding containers for sale, temp 19 C
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.
Potentially hazardous foods must be stored at 4 C or colder for food safety.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Can opener heavily soiled with food debris.
Ice machine interior discolored with residue.
Soup pots stored on the floor, under sinks with visible food debris inside.
Food utensils stored in soiled storage containers together with nonfood related items.
Staff working in dishwashing area wearing the same dishwashing gloves performing multiple tasks including food preparation, scrapping / rinsing soiled dishware and handling sanitized dishware. Staff not observed changing gloves between tasks or washing their hands.
Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
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.
Staff cannot wear gloves used for handling soiled dishware to prepare food or handle sanitized dishware.
Violation Score: 15
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