Dumela Coffee And Ice Cream Shop - 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: (CORRECTED DURING INSPECTION) A half carton of cream held in the door of a minifridge measured at a surface temperature of 7.8°C, meanwhile a carton of milk in side the same minifridge measured at 3.2°C. The door area of any fridge tends to be warmer than the inside. (Public Health significance) - All potentially hazardous foods, such as dairy, 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: The cream was moved inside the fridge. Do not store any potentially hazardous foods in the door area of refridgeration units. Ensure that all refrigeration units maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71°C even after running the machine through 4 cycles. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications. Corrective Action: Manual dish sanitizing was initiated immediately. Continue to maunally sanitize dishware and equipment providing a 200 ppm soak for 2 minutes for all ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
311	Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Three compartment sink and paper towel mentioned in previous inspection had been removed. Premise currently only has a one compartment sink and two mechanical dishwashers . One dish washer is NSF residenticial used during closing, the other dish washer is a single tank, single temperature machine used during operating hours. Lysol spray was being used as a a surface sanitizer for food contact surfaces. Lysol on food contact surfaces requires a rinse with potable water, making it unsuited for the fast paced kitchen of a food service establishment. Temperature logs were not being recorded as per approved plan. Floor plan of the premise reflecting these changes is missing from files. Current Food Safety Plan (FSP) and Sanititation Plan (SP) on file do not reflect actual practices. Corrective Action: Submit a new floor plan and up-to-date FSP and SP for health approval.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) Hand drying towel was provided instead of a single-use drying option. Sinlge use paper towel must be provided to ensure that foods are protected from cross contamination from other debris and bacteria on the towel, previously handled foods and contact surfaces Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.