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	Repeat Food not protected from contamination [s. 12(a)] Observation: In the chest freezers, various raw meat products were stored in plastic bags and buckets not made of food-grade materials. All food products must be stored in containers made of non-toxic, food-grade material (e.g. tupperware containers, glass containers, etc.) that can be cleaned and sanitized. Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Move all food items stored in buckets and plastic bags into proper food-grade containers. Plastic bags, garbage buckets, plastic pails used to store non-food products cannot be used to store food. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Label foods with date packaged.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) No sanitizer solution prepared to sanitize food contact surfaces. Sanitizing solutions must be prepared and available prior to food preparation and operation. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: Operator prepared a 200 ppm bleach water solution during inspection. Prepare sanitizing solutions at the start of every shift and change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 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: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Third compartment sink was not observed with sanitizing solution at time of inspection. Corrective Action: Fill third compartment sink with a bleach water solution (100 ppm) and submerge all dishes, utensils and equipment in the sanitizing solution for at least 2 minutes for adequate sanitation. Re-wash and sanitize all dishes that have not been properly sanitized.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Lid of the back chest freezer cracked open and exposed. The broken freezer lid could cause physical contamination to the food stored in the chest freezer. Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Repair the lid to provide a durable easy to clean surface. All equipment surfaces must be intact, smooth and easy to clean.
312	Items not required for food premises operation being stored on the premises [s. 18] Observation: Back storage area is full of old equipment, cardboard boxes, empty glass bottles and other items that are not required for food premises operation. Corrective Action: Clean up the back storage area and remove all equipment and items that are not required on-site.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) Observed shrimp draining in the hand washing sink. Paper towel was not in a dispenser. 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: Shrimp was removed from the hand washing sink at time of inspection. Provide a dispenser or holder for the paper towel. 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.