Lee & Ann Restaurant - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Multiple boxes of raw frozen pork and chicken left unattended at room temperature. Raw meats were measured at surface temperature of 0°C and begining to thaw. All potentially hazardous foods need to be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Operator moved all the products to a working freezer unit.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Cooked meat and cooked noodles held at room temperature for unacceptable extended periods of time. Operator states that the foods will be reheated. Storing potentially hazardous foods at within the danger zone of 4°C (40°F) - 60°C (140°F) allows for the rapid growth of bacteria. Some bacteria are able to produce heat stable toxins that will not be destoyed with reheating. Corrective Action: Operator discarded the indicated food items. Do not store foods at room temperature and then move them back to the cooler for later use. Food that have been subject to the danger zone for move than a total of 4 hours needs to be discarded.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Two door fridge measured at above 45°F. Photo taken yesterday by operator indicates that fridge was also at 45°F. No temperature logs are kept. Potentially hazardous cold foods were thus stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: No other refrigerators were available. Operator voluntarily closed the restaurant and discarded all potentially hazardous foods. Operator contacted repair person immediately. Restaurant should remain closed until Environmental Health Officer has confirmed that the refrigerator is repaired and able to maintain 4°C or below. Operator must begin keeping temperature log.
209	Repeat Food not protected from contamination [s. 12(a)] Observation: Foods were left uncovered and open to contamination in chest freezers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) No hand soap available at handwashing sink. Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Operator immediately filled a dispensor with hand soap and placed it by the sink. Continue to ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Ensure that soap and paper towel in dispensers and hot and cold running water is provided to facilitate hand washing.