209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Ice scoop with handle was observed stored inside the ice machine in contact with the ice.
2. Scoops near the macaroni and cheese were stored inside stagnant room temperature water.
Corrective Action(s): 1. Staff member removed the ice scoop from the ice machine and stored it inside a clean empty container.
2. Staff member placed the in-use utensils inside a clean empty container. It was reviewed that in-use utensils should be stored inside either a clean surface, ice water, or hot water above 60 degrees C. It was reviewed that the in-use utensils and their storage container should be washed, rinsed, sanitized, and air dried at least every 4 hours between use and after final use.
Violation Score: 3
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: A probe thermometer was not available on-site.
Corrective Action(s): Obtain a probe thermometer to monitor internal temperatures of food (reheating macaroni and cheese internal temperature is at least 74 degrees C, hot-holding internal food temperature is at least 60 degrees C, etc.); Correct today.
Violation Score: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No staff on duty had valid FOODSAFE Level 1/equivalent course training in the Operator's absence.
Corrective Action(s): Required: Ensure at least one staff member on shift holds valid FOODSAFE Level 1 or equivalent course training in the operator's absence. Staff member on shift stated she is planning to register for FOODSAFE Level 1 this week. Recommended: Maintain a copy of FOODSAFE level 1 certificates for staff on-site.
Violation Score: 1
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