206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): BBQ products in the hot-holding case were hot-held below 60 degrees C internal temperature for less than 2 hours. Time-tracking records were not available for today. Staff informed they took the time-tracking records home yesterday.
Corrective Action(s): Staff reheated the BBQ products to least 74 degrees C during the inspection. Ensure to monitor the temperature and hot-hold the BBQ products at least 60 degrees C or maintain a time-tracking log in accordance with your food safety plan.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Food contact surfaces and utensils (e.g. plates, glassware, knives, forks, spoons, etc.) were not being sanitized properly as the chlorine sanitizer residual after the final rinse cycle of the dishwasher was at 0 ppm. Low temperature dishwasher was connected to two containers of rinse aid and one container of detergent.
Corrective Action(s): Re-service dishwasher and connect it appropriately to chlorine sanitizer to ensure that at least 50 ppm chlorine sanitizer is dispensed during the dishwasher's final rinse cycle to achieve adequate sanitizing; Correct today. Operator called a technician to provide chlorine sanitizer. Monitor the final rinse chlorine sanitizer residual with your chlorine test strips. Once the dishwasher is able to achieve the above-noted sanitizing standard, rewash and sanitize all of your service utensils through the dishwasher.
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In the interim, ensure to comply with the following measures:
-Only provide customers with single-service disposable utensils only.
-Wash preparation utensils through the dishwasher and then manually sanitize in 100 ppm chlorine sanitizer in the 2-compartment sink.
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Operator and staff switched to single-use service utensils during the inspection. Operator showed that they had boxes of single-use service utensils available for interim use. Operator setup 100 ppm chlorine sanitizer in the 2-compartment sink.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1. Liquid soap was not accessible at the handsink in the front service area.
2. Liquid soap was not accessible at the handsink near the BBQ hot-holding case.
3. Liquid soap was not accessible at the handsink near the cook line. This handsink was obstructed with a food product being thawed under cold running water.
Corrective Action(s): Operator re-stocked the above-noted three handsinks with liquid soap. Operator also re-serviced both liquid soap dispensers in the front service areas to facilitate access to the liquid soap.. Operator removed the food product from the handsink near the cook line.
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Ensure all handsinks are kept accessible (unblocked) and supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices. Repeat violations may result in the issuance of a violation ticket.
Violation Score: 15
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