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
209	Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Two boxes of potatoes were being stored on the floor. All food should be stored at least 6 inches off the floor to improve visibility under and behind the product and to prevent contamination from liquids or residues on the floor (e.g. floor cleaners during mopping) during routine cleaning and sanitization. Corrective Action: Operator moved and placed the potato boxes 6 inches off the floor.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Fantastik Disinfectant was being used on food contact surfaces. This product is food grade, however manufacturer instructions state that there is a 5 minute contact time and when used on food contact surfaces it must be followed with a potable water rinse. Chemical products must be used to manufacturer specification. Solutions which must be rinsed off or have a contact time of over 1 minute are not recommended for fast paced commercial kitchen environments. Often times the contact time is not achieved and people may forget to conduct the rinse step which leads to inadequate cleaning and sanitization. Corrective Action: Use a sanitizing solution that does not require a potable water rinse step and has a contact time of less than 1 minute. Examples of acceptable sanitization solutions include : - 200 ppm bleach made with 1 tsp unscented bleach to 4 cups of water or, - 200 ppm QUAT made following manufacturer's specifications. Change sanitizing solutions as required to always maintain an effective concentration.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Several plates and items in the manual dishwashing sanitizing solution were exposed to air due to the low level of solution. All dishware must be fully submerged in the sanitizing solution to ensure an effective reduction in surface microorganisms. Corrective Action: Operator switched the sanitizing solution container for a larger vessel. Operator then filled the vessel with a new sanitizing solution (measured 100 ppm) and then resubmerged the dishware.
311	Repeat Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Layout of premises has changed. Premises now has dedicated hand washing sink, one compartment sink for warewashing, one NSF residential dishwasher, and one high temperature single tank dishwasher that is only being used in addition to the manual dishwashing procedures but not relied on for sanitization. Temperature logs were not being recorded as per the approved plan. No floor plan has been submited for these changes. Current Food Safety Plan (FSP) and Sanitation Plan (SP) on file do not reflect actual practices. Corrective Action: Submit new Floor Plan. Review and update FSP and SP to reflect actual practices.
501	Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.