203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Reviewed overnight cooling procedures with operator. Operator advised leftover broth are divided up and left to cool at room temperature before transporting to walk in.
Corrective Action(s): Remember, you must cool 60 C ---> 20 C in 2 hours, 20 C --> 4 C in 4 hours. To facilitate this, use an ice bath for soup. Verify temperatures with a thermometer.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Tray of bean sprouts observed stored at room temperature. Internal temperature of product 18 C.
Corrective Action(s): Product discarded. Potentially hazardous items must be kept < = 4 C at all times.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Peel holder of juice press (front counter) observed to have buildup of fruit debris. Cleaning required. This component of the machine appears to be composed of a ribbed plastic.
Corrective Action(s): Clean and sanitize area (2 days). If this cannot be achieved, you will have to obtain a different unit. All food contact surfaces must be conducive to cleaning.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Wiping rags observed stored on countertops/tables throughout kitchen.
2. When demonstrating how to clean slicer, operator was using a bleach solution of approximately 1:1.
Corrective Action(s): 1. Wiping rags must be stored in ~ 100 - 200 ppm bleach solution (1 tsp bleach: 1 L water) when not in use.
2. For cleaning and sanitizing of food contact surfaces, use a 100 - 200 ppm chlorine solution. Operator to obtain chlorine test strips by July 31st.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Front handsink blocked of by water jug and cup at time.
Corrective Action(s): Handsink must be freely accessible at all times to ensure proper hand hygiene is being practiced. Relocate cups beside handsink to avoid handwash water dripping into them.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed staff member switch between dishwashing and food handling without handwashing and without changing disposable gloves.
Corrective Action(s): Reviewed hand washing practices with operator. Every time a chance of cross contamination occurs (i.e. dirty to clean), staff must handwash and change a new pair of gloves.
Violation Score: 5
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