206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Internal temperatures of hot food noted less than 60C in one of the display hot hold units at the time of inspection (temperature of the products range between 52C - 59C within the hot hold unit - picture evidence collected). Spoke to the Store Manager, all food intended for hot holding were fried to the correct temperature (over 200F) and immediately placed in the hot hold unit. Note: The hot hold unit itself had an ambient temperature of 72C at the time of inspection. Temperature log was reviewed and temperature of products were taken at 10 AM, immediately after cooking. No issue noted. However, at the time of inspection, more than 2 hours have passed and unknown how long the food has been sitting at less than 60C. Speculate that the door of the hot hold unit was not closed properly, allowing the unit to dip below in temperature and not hold food below 60C.
Corrective Action(s): Manager discarded all food in this hot hold unit at the time of inspection. The following were discarded: 9 chicken drumstick, 9 chicken thigh, 25 potato wedges, 10 chicken kebas, 3 containers of chicken popcorn, 20 chicken strips and 29 chicken wings.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Dried on debris buildup on the wall mounted potatoe slicer by the back of house prep sink.
Corrective Action(s): Wash, rinse and sanitize the potato slicer and maintain in a sanitary condition after every use. Add this equipment into the sanitation plan if it's not already in the plan.
Date to be corrected by: June 3, 2022
Violation Score: 5
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