203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Individually portioned curries in take-out containers were observed on the prep. table during the inspection. Curries had been recently cooked, packaged into the take-out containers, and measured above 74 degrees C at the time. Staff informed that they have started tiffin services recently 4-5 days ago and they plan to store the curries on top of the pizza oven (i.e. at ambient temperature) throughout the rest of the day until they are sold on-site and that a few curries would be picked up by a delivery driver soon.
Corrective Action(s): Staff re-located the pre-portioned curries to the walk-in-cooler during the inspection. The following was discussed with staff on-site and the Operator over phone:
1. Ensure to cool down the curries rapidly after they have been cooked and refrigerate them at or below 4 degrees C. Curries can be reheated once prior to service.
OR
2. Hot-hold the curries at or above 60 degrees C after the cooking step and prior to the serving step.
.
Ensure curries are kept out of the danger zone (temperature range 4 to 60 degrees C) to prevent potential growth of harmful bacteria and/or production of toxins.
.
Submit an updated food safety plan for health approval that includes the additional menu items (curries, samosas, and sweets).
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Both compartments of the 2-compartment sink contained soiled preparation utensils.
Corrective Action(s): Staff moved the unclean preparation utensils to the first compartment sink and drain-board, cleaned the second compartment sink to remove the food residue, and then setup 100 ppm chlorine sanitizer in the second compartment sink upon verbal direction by Environmental Health Officer. Ensure to wash and rinse preparation utensils on the first compartment, sanitize in 100 ppm chlorine sanitizer in the second compartment, and then air dry the preparation utensils. Do not store soiled containers/preparation utensils in both compartments of the 2-compartment sink.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink near the 2-compartment sink lacked paper towels.
Corrective Action(s): Staff added a roll of paper towels near this handsink during the inspection and is to place the paper towels in the dispenser later today. Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing.
Violation Score: 5
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