Javadotcup - Inspection Report

Inspection Information:

This facility was given a moderate 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: Two front display coolers were measured at 9°C and 13°C. These units contained some potentially hazardous cold foods. (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: Operator immediately discarded all of the potentially hazardous foods that have been stored in the coolers for longer than 2 hours. Operator adjusted the temperature of the unit and will continue to monitor closely. All remaining potentially hazardous cold foods must be moved to a working refrigeration unit that maintains a temperature of 4°C or less, or discarded if 2 hours of storage time has exceeded. Do not store any new potentially hazardous foods in these coolers until the temperature is below 4°C.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice maker was dirty. All equipment must be cleaned and sanitized at an adequete frequency to prevent build up of residue, debris, or mold. Corrective Action: Immediately empty the ice maker. Clean and sanitizer the interior of the ice maker.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature. Corrective Action: Operator placed wiping cloths into a sanitizing solution of 200 ppm chlorine.
304	Premises not free of pests [s. 26(a)] Observation: (CORRECTED DURING INSPECTION) Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Corrective Action: Operator moved all of the equipment in the affected area to be washed before use. Operator cleaned and sanitized the droppings using sanitizer spray and paper towel. Please continue to monitor for signs of pests and keep the premises clean and free of any pest attractants such as food and water.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food residue is observed beside the stove. The food premises must be maintained in a sanitary condition. Unsanitary floors conductions may act as a pest attractant. Corrective Action: Pull out the stove then clean and sanitize the indicated area. Ensure that deep cleaning is conducted at an adequete frequency to prevent build up of grease and residue.
311	Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light bulb in basement is very dim and needs to be replaced. The lighting in the premises must be adequetely bright to support routine cleaning and sanitiziation. Corrective Action: Replace the light bulb in the basement.