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
209	Food not protected from contamination [s. 12(a)] Observation: Crates of vegetables, instant noodles and other food were being stored directly on the floor through out the kitchen and dry storage area. Food stored on the ground has the potential to become contaminated by pests or their droppings. Storing food on the ground also makes clean up more difficult and can lead to the harbourage of pests. Corrective Action: The operator moved the food from the floor and placed them on the freezer units. The operator must work on getting a permanent solution in following proper food storage practices.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71°C. High Temperature Automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications. Corrective Action: While waiting for the dishwasher to be fixed, the operator set up a manual sanitation sink for sanitizing the utensils and employees are informed to use this technique. 50-100 ppm bleach solution was used to prepare the sanitation sink.
304	Premises not free of pests [s. 26(a)] Observation: Evidence of mice droppings were noted in the facility in the dry storage area. 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: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of debris and food residues noted behind the stove and fryer on the floor. The dry storage areas were crowded with old equipment and tools. Unsanitary conditions may lead to cross contamination of the food products and may also attract the pests. Corrective Action: The operator was told to clean and sanitize the floor and to follow the sanitation plan for regular cleaning. Unnecessary clutter must be removed from the premise and operator must keep the equipment which is useful for the business. The operator reported that they will close the facility on sunday and a deep cleaning will be perfromed.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) Soap was not available at the handwashing station and the sink was filled with food which was meant to be discarded. Corrective Action: The operator must ensure handwashing stations are equipped with hot and cold running water, soap and paper towels. The operator must educate and encourage staff to wash their hand frequenty.