301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: -Dirty dishware, clean dishware are noted inside 3 comp sink
-Staff on duty did not know the proper dishwashing steps
Corrective Action(s): - label 3 sinks , keep dirty dishware in dirty zone ( ie: in a cart) and clean dishware on shelving or dish rack away from any contamination
- Staff to know proper dishwashing steps 1. wash 2 rinse 3 sanitize 4 air dry
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No surface saniitzer detected from bucket in the front
Corrective Action(s): - Ensure enough saniitzer is availbe for each food prep area
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: -Hand washing sink in the back was blocked at time of visit
-No paper towel at front hand washing sink
Corrective Action(s): - Hand washing sink must be accessible at all time - no blocking or no other activity only use for hand washing
-Paper towel in wall mounted dispenser is required for front handwashing sink
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Noted staff with black disposable gloves changing duties touching contaminated surface and not washing/changing gloves
Corrective Action(s): - Educate staff re; proper disposable gloves usage - at any possibility of contamination ( touching garbage, contaminated surface, raw meat, touch face, changing duties , touching dirty dishware, handling money ....) discard gloves , wash hands and put a new pair of gloves
*** Repeated violation will result in enforcement ( Ie: order, ticket ...)
Violation Score: 5
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