The Fresh Onion Cafe and Catering - Inspection Report

Inspection Information:

This facility was given a low 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: Potentially hazardous foods in left side front-end display cooler are stored at above 4°C. The left side cooler contained sandwiches and wraps made this morning (9 am) and condiments stored overnight. The surface temperature measured at 8°C, the internal temperature of a creamer product measured at 9°C. The operator was able to identify that the left side cooler was due for a defrosting. (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: Monitor, adjust, or have the cooler serviced as required. If the temperature remain above 4°C after 4 hours, discard all potentially hazardous food items in the cooler. Operator added a stand-alone thermometer to the cooler to facilitate accurate temperature monitoring and has posted signage on the cooler to instruct about the required action if the temperature remains above 4°C. When the temperatures can be maintained at 4°C or lower, submit a photo of the thermometer to the Environmental Health Officer.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous foods in right side front-end display cooler are stored at above 4°C. The right side cooler contained cut fruits and salads made this morning (9 am). The right side cooler measured at 6-7°C surface temperature, the built in thermometer displayed 7°C. (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: Monitor, adjust, or have the coolers serviced as required. If the temperatures remain above 4°C after 4 hours, discard all potentially hazardous food items in the cooler. Operator added a stand-alone thermometer to the cooler to facilitate accurate temperature monitoring and has posted signage on the cooler to instruct about the required action if the temperature remains above 4°C. When the temperatures can be maintained at 4°C or lower, submit a photo of the thermometer to the Environmental Health Officer.