203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Following cooking, chicken was observed being placed into a large volume container for cooling.
Corrective Action(s): Cooked chicken was removed from the large volume container and placed into a shallow container. Ensure that all potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and from 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or the formation of toxins, which may not be destroyed by reheating. The following are some examples of methods used to facilitate rapid cooling: Placing into shallow containers, using an ice wand, placing onto an ice bath with stirring, adding ice to the food directly. Verify temperatures with a sanitized probe thermometer.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Display cooler was measured at 7 degrees C at time of inspection. Internal temperature of food measured 6 to 7 degrees C. It was noted on the temperature records for today that the cooler was at 4 degrees C.
Corrective Action(s): Dessert items containing cream/dairy/eggs were transferred to a cooler at 4 degrees C or less. Cold potentially hazardous foods must be maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Ensure that cooler is adjusted or repaired to maintain 4 degrees C or less. Ensure that potentially hazardous food items are not stored in this cooler until such time.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No wiping cloths were stored in quats sanitizer. All wiping cloths were observed on countertops. Staff member was observed wiping counter surface with wiping cloth that had no detectable sanitizer.
Corrective Action(s): All wiping cloths were placed into quats sanitizer buckets at 200 ppm. All surfaces to be resanitized. Ensure that wiping cloths are stored in sanitizer solution when they are not in use to limit potential contamination of surfaces.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): No soap available for dedicated hand washing station.
Corrective Action(s): Liquid hand soap was obtained during the inspection. Ensure that at all times, all hand washing stations are unobstructed and properly supplied with hot and cold running water, liquid hand soap, and paper towels to facilitate proper hand washing.
Violation Score: 5
|