203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
1. In walk-in cooler, bucket of beef stew made last night was 8C at the time of inspection.
2. Food is time and temperature abused. Chicken cooked in the morning was 24C and is reaching cooling time/temperature limit.
Corrective Action(s):
1. Staff discarded beef stew.
2. Staff was directed to portion out chicken into several containers to cool faster.
***Ensure cooked foods are cooled from 60C to 20C within 2 hours, then 20C to 4C within 4 hours.
***Monitor the cooling temperatures with a probe thermometer.
***Cool cooked foods in shallow/smaller containers, stir the food to allow air circulation, and do not stack food containers.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION):
1. Overall, the exterior of food containers were greasy/unclean. It was observed that staff handled raw meat, did not wash hands, then touched clean equipment and containers.
2. Wiping rags were observed on counter tops despite sanitizer buckets were at front and back of restaurant.
3. Raw meats handled in the prep sink, then stored away into container. The sink was not washed and sanitized. Then packages of meat were thawed in this sink. Staff stated that sink is washed and sanitized at the end of the day.
Corrective Action(s):
1. Clean and sanitize all food containers, utensils, and food contact surfaces. (1 day)
2. Staff placed the rags into the sanitizer buckets.
***Wiping cloths must be stored in sanitizing solution when not in use to prevent microbial growth.
3.Education was provided to staff: ***Wash and sanitize the prep sink thoroughly after each food handling activity or at least every 2 hours.
Violation Score: 25
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): All sanitizing solution in buckets and spray bottles were too strong (above 200 ppm). A part of a sanitizer spray bottle was rusting such that yellowish brown liquid was observed when solution sprayed out.
Corrective Action(s): ***Use 1 tsp of bleach per 1 litre of water to create 100-200 ppm chlorine sanitizing solution.
Staff discarded dirty/rusty spray bottles.
***Purchase and use new clean spray bottles to store sanitizing solution.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION):
1. A staff member wore yellow rubber gloves which are washed and reused to handle raw meat. Staff member hand washed with these gloves on, and then wiped them on a wiping cloth towel.
2. A staff member wore the same pair of white gloves to handle raw meat and then handle containers in the walk-in cooler.
3. Staff members reused single-use gloves.
Corrective Action(s):
1. Staff member was directed to discard yellow rubber gloves.
***Use new clean gloves to handle raw meats/food, and then discard gloves after each use/activity.
***Use single-use towels (ex. paper towels) to dry hands after handwashing.
2. Staff member was directed too discard white gloves and education on handwashing was discussed.
***Change to wear new gloves as often as when handwashing is needed to prevent cross contamination.
***Staff must wash their hands as often as necessary to prevent contamination of food.
3. Staff member discarded the gloves, and wore a new pair.
***Do not reuse single-use gloves. Use new clean gloves per food handling activity.
Violation Score: 9
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