205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken breasts and ham 9 C in 1 door prep cooler.
Corrective Action(s): Product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Soiled knife stored on magnetic knife strip in prep area.
Wiping rag stations set-up in detergent without sanitizer solution.
Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Magnetic knife strip to be used to store sanitized utensils only.
All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Soap dispenser removed from front service handsink.
Corrective Action(s): Re-install soap dispenser at front handsink.
Provide and conveniently locate a receptacle for waste papertowels.
Violation Score: 5
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