Pagoda Inn
1879 Vernon St Lumby BC V0E 2G0 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution in the front of house was tested at 50 ppm chlorine residual. Corrective Action: Discard the weak solution. Prepare new sanitizer solution at 200 ppm chlorine. If wiping cloths must be used continually in the kitchen, keep them immersed in a container of sanitizer solution between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is good. • Walk-in cooler (under shelves) • Line cooler interior • Upright cooler (door tracks) • Exterior of some shelves, surfaces, and equipment Corrective Action: Clean the areas identified. Sanitize food contact surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: There are items obstructing access and use of the hand sink. Corrective Action: Keep the hand sink and surrounding area clear and accessible.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Creamer packets in the bar cooler were measured at 8°C. Corrective Action: Store cream at 4°C or colder. If cream is to be stored in the bar cooler, adjust or service the unit so it maintains 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A(1): Sanitized items are removed from the mechanical dishwasher to the same drainboard surface where pre-washed items (not sanitized) are loaded. Corrective Action: Adjust the dishwashing procedure to preserve a single direction work flow from dirty to sanitized. Stage, pre-rinse, and rack soiled items to the left of the dishwasher. Load the dishwasher from the left only. Remove sanitized items to the right side to air-dry. Before this new process occurs, thoroughly clean and sanitize the right drainboard. If the dishwasher is working properly, extensive pre-washing may be unnecessary. The additional warewashing sink should be used for a manual wash, rinse, and sanitize process only (for larger items and in the event of dishwasher malfunction). From right to left: Clean the items, immerse in 100-200 ppm chlorine solution to sanitize, then air-dry on the right drainboard to the left of the sink. Only sanitized items should ever contact the right drainboard. F2.3A(2): Utensils identified as clean and ready to use are visibly dirty. Corrective Action: Clean and sanitize the affected utensils. Inspect equipment to ensure dishwashing processes were effective, re-wash and sanitize if necessary. F2.3D: Sanitizer solution is not available for use. Corrective Action: Prepare and maintain sanitizer solution at 200 ppm chlorine residual during operation. Replace spray bottle solution daily or when tested below 200 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The large whisk is damaged, wrapped in duct tape. Corrective Action: Discard the whisk. Replace damaged items as needed, do not modify or apply tape or other foreign material. F2,5B(1): Inadequate cleaning in some areas. Overall sanitation is good. • Microwave interior • Door tracks of the upright cooler • Ice machine Corrective Action: Clean the areas identified. Empty ice from the machine, clean and sanitize interior surfaces to remove scale deposits. Continue to clean in hard to reach spaces and inside the prep table cooler as needed. F2.5B(2): The tap at the front sink is leaking. Corrective Action: Repair the sink to stop the leak. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents. F2.5G(1): Observed an open container of raw meat stored on the floor. Corrective Action: Keep food containers on clean surfaces elevated 15 cm (6 in) above the floor. F2.5G(2): Some portioned food in the walk-in freezer is damaged and has been stored for an extended period. Corrective Action: Discard the products identified. Manage stock so there is reasonable turnover of stored food. F2.5K: Sanitized utensils and unclean utensils are stored in close proximity on mounted racks above the right drainboard in the dishwashing area. Corrective Action: Store sanitized utensils together in clean areas only, away from unclean items and contamination sources. Deposit unclean items to the left of the dishwasher to be washed and sanitized. In-use utensils for food processing must be kept on a clean, dry surface between uses and cleaned and sanitized at least every 4 hours.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a gap between the front doors. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 0 ppm chlorine residual at the plate surface. The solution in the sanitizer jug is colourless. Corrective Action: Provide new sanitizer for the dishwasher so the rinse cycle achieves a minimum of 50 ppm chlorine residual at the plate surface. Monitor sanitizer levels regularly. F2.3D: Sanitizer solution in one spray bottle was measured at 50 ppm chlorine residual. Corrective Action: Discard the weak solution. Prepare new sanitizer solution at 200 ppm chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in the under-counter section of the prep table cooler. Corrective Action: Clean the interior of the cooler. F2.5C: In-use wiping cloths are not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. Continue cleaning the premises and the interior of the bar ice machine at the regular frequency and as needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer inside the walk-in cooler is inaccurate. Corrective Action: Discard the broken thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit. To ensure accuracy, refrigerator thermometers should be removed from their packaging prior to use.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: A gap is present between the front double doors. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight between or around the doors. General sanitation is satisfactory. No signs of pest activity observed.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Rice scoops at room temperature are washed and sanitized once daily. Corrective Action: Clean and sanitize the rice scoops at least every 4 hours. The sanitizing cycle of the mechanical dishwasher was measured at 50 ppm chlorine. It was observed that there may be some inconsistency in reaching the minimum chlorine residual. As a precaution, the dishwasher should be inspected by a qualified professional to ensure the sanitizing cycle achieves a minimum of 50 ppm chlorine on a consistent basis. Operator to monitor chlorine levels regularly. F2.3D: Sanitizer solution in a spray bottle was measured at >200 ppm chlorine residual. The spray bottle nozzle is broken. Corrective Action: Discard the solution. Obtain a functional spray bottle. Prepare sanitizer solution at 200 ppm chlorine (5 mL unscented household bleach per litre of water). Label the bottle.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Observed food debris accumulation inside plastic bins used to store clean meat cleavers. Corrective Action: Clean and sanitize the storage bins and the cleavers. Avoid using absorbent cloths to cover surfaces. Wiping cloths must be replaced frequently to prevent contamination.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: The handles of two bamboo wok cleaning whisks are secured with duct tape. Corrective Action: Discard the whisks. Replacements must be intact, durable, and free of tape or foreign material.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Cooling process for prawns and other food is not being monitored to ensure safe time-temperate conditions. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a probe thermometer and timer. Use the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food tray over an ice bath (equal parts ice and water) to cool from 60°C (140°F) to 20°C (68°F) within 2 hours • Ensure ice-water bath covers all parts of the tray in contact with food • Place food tray in walk-in cooler for final cooling step from 20°C (68°F) to 4°C (40°F) within 4 hours
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: No hot water and insufficient water pressure at hand sink in the staff washroom. Corrective Action: Repair staff washroom hand sink so adequately pressurized hot and cold running water is available. In the meantime, staff to use customer washroom.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Accumulation of scale and food debris observed inside ice machine. Corrective Action: Empty machine of ice, and clean interior and exterior to remove scale deposits and residue.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A: Large piles of cardboard, bins, and other items observed in storage area near back door. Excess items also kept in dry storage room. This can provide shelter for insects and rodents. Corrective Action: Reduce clutter in back storage and dry storage areas. Remove any items that are not necessary for your food premises.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Sanitizing rinse of low temperature mechanical dishwasher measured 0 ppm chlorine residual at plate surface. Corrective Action: Change to new sanitizer jug and prime sanitizer lines. Repair or service dishwasher if chlorine is still not being dispensed. Regularly check and record chlorine levels using test papers. F2.3D: No sanitizer provided for food contact surfaces. Corrective Action: Prepare bleach sanitizer solution at a concentration of 200 ppm chlorine: Mix 1 teaspoon unscented household bleach with 1 litre water. Wash food contact surfaces (prep tables, counters, chopping blocks) with soap and water, rinse, dry with clean paper towel, and spray with sanitizer. Allow to air dry for 2 minutes before use. Change bleach solution daily. Label the spray bottle.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation. Buildup of food debris, grease, and residue observed in the following locations. • Under and behind cooking equipment • Hard to reach spaces • Dishwashing area Corrective Action: Clean the areas identified to remove food debris and residue. F2.5C: Soiled wiping cloths kept on the floor for continual spot cleaning. Corrective Action: Remove cloths for laundering. Sweep or mop the floor as needed, or clean with a wiping cloth once and place the cloth in the laundry. Do not leave cloths on the floor. If using reusable wiping cloths on food contact surfaces, prepare sanitizer solution at a concentration of 200 ppm chlorine for sanitary storage of cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, when cloudiness or food debris is visible, or when tested below the required concentration. F2.5G(1): Food being stored uncovered in upright cooler and walk-in cooler. Corrective Action: Cover stored food with secure lids or food-grade wrap to prevent contamination. F2.5G(2): Noted several instances of food being stored in open tin cans inside coolers. The metal lining of open food cans can leach into food products causing a chemical contamination. Corrective Action: Once food cans are opened, use the contents and/or transfer them to a storage container made of food-grade material. Do not reuse cans for food storage. F2.5G(3): Lower racks of walk-in cooler elevated about 2 inches above the floor, inadequate clearance to prevent contamination and allow for cleaning under racks. Corrective Action: Adjust racks so food is stored at least 6 inches (15 cm) above the floor. F2.5I: Operator wearing heavily soiled apron during food preparation. This introduces a source of contamination. Corrective Action: When apron is visibly dirty, place in laundry and change to a clean one. F2.5J: Light fixture in dry storage room has unprotected fluorescent bulbs. Corrective Action: Install shatterproof covers or shatterproof bulbs in light fixture to prevent food contamination in the event of bulb breakage. F2.5K(1): Food weigh scales in dry storage room stored next to construction tools and equipment. Corrective Action: Store tools and related equipment away from food and food contact surfaces. F2.5K(2): Steaming equipment and a bucket containing batter residue observed on the floor near dishwashing area. Corrective Action: Place items on dishwashing counters as space allows and wash items and utensils promptly. Avoid storing food or equipment on the floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5I All employees in food preparation areas must wear clean clothing and footwear.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: No paper towel available at staff washroom hand sink. Corrective Action: Provide paper towel in a dispenser at the staff washroom hand sink. F2.7E: Observed plastic bins and other items on the floor in front of the kitchen hand sink. This obstructs access to handwashing. Corrective Action: Remove items from hand sink area. Ensure the handwashing station is clear and can be easily accessed at all times.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B-Food items observed to be stored at room temperature during inspection. Lunch service just finished. Please ensure that potentially hazardous foods are stored at 4°C or below in the cooler when not in use. Only take out the amount needed to be used up within 2 hours if using for food prep.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A- Raw meat stored on top of vegetables and other foods. This can potentially allow raw meat juice to drip onto other foods. Fortune cookies stored in open container in front service area. F1.7B- Ice machine has a film coating the top and sides and showing signs of mildew. This can contaminate the ice, which is a ready-to-eat item. Actions required: • Operator must store raw meat on the bottom shelves/below non-meat items. • Please ensure that all foods are covered with a food grade material or lid to protect from contamination. • Operator to empty ice machine and thoroughly clean and sanitize the inside to remove the biofilm coating.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B- Floor and grill area have a lot of food stuck on the surfaces. Having food scraps around will attract pests and cause bacterial growth on the surfaces. F2.5G- Food containers stored on the floor of the walk-in cooler. This can allow contamination from the bottom of the container to get transferred to food contact surfaces when placed onto counters. Actions required: • Operator to deep clean grill area and floor to remove food scraps and dirt to ensure the surfaces are clean and well maintained. • Operator to keep food containers stored off of the ground in walk-in cooler.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
11 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Rice in rice cookers (warmers) were measured to be greater than 60 °C at the time of inspection.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): F1.3A Observed many potentially hazardous foods (rice, chow mien, etc.) being stored at room temperature at the time of inspection. Operator unclear on exactly how long various food items had been cooling. F1.3B Observed large containers of rice, chow mien, sauces, etc. being cooled at room temperature in a large/deep container. F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan” (attached).
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4A Garlic in oil, chow mien, rice, noodles, bean sprouts, etc. observed at room temperature at the time of inspection. F1.4B Accurate NSF certified thermometer(s) required for walk-in freezer, ice cream chest, line cooler (broken). F1.4D Observed lots of partially frozen proteins being thawed in buckets on the floor at room temperature.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A Observed staff making food, washing equipment, etc. without washing hands.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3D Meat slicer had food debris on the equipment (not in use at time of inspection). F2.3E Wiping cloths (in the bar sink) in continuous use being kept in bucket containing both soap and bleach. F2.3G-1 Observed lots of bottles of chlorine bleach available onsite, however most of the bottles were lemon scented bleach which is not food grade bleach. F2.3G-2 Observed powdered laundry detergent being used to scrub equipment clean at the time of inspection. Laundry detergent is not food grade and should not be used for food contact surfaces - only use dishwashing detergent. Mechanical dishwasher was measured to have 50 ppm chlorine at the time of inspection. Operator had chlorine test kit available onsite. Operator to verify the concentration of sanitizer in the mechanical dishwasher throughout the period of operation (i.e. morning, afternoon, evening).
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): F2.4A Observed several food items that were not covered to protect them from contamination.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. F3.4C-1 Observed paint peeling on walls above cook line and above storage area for bowl/inserts near the 2-compartment sink. F3.4C-2 Observed water damage behind the 2-compartment sink and handwashing sink backsplash. F3.4L Daylight is visible around and under the kitchen exterior door. Please install door sweep and weather stripping to prevent entry of pests. Also observed that back exterior door moves anytime the front door to the facility is opened - not secured properly or locked - which could allow pests to gain access to the kitchen. Ventilation hood last serviced Jan 2017, next service July 2017.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): F3.5C Handwashing station in kitchen missing paper towel in the dispenser at the time of inspection. Paper towel was available onsite, but should be in the dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
3 infractions
- 8.2 - Are there handwashing stations available?
- Observation(s): Handwash station available to staff but did not have any soap or paper towels, Handwash stations MUST always have liquid soap and single use paper towels at ALL times.
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Handwash stations MUST be stocked with liquid soap, warm running water and single use paper towels at ALL times. No soap and paper towels at hand sink at time of inspection.
- 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Two containers of red sauce on the stove were found to be at 46.0 and 38.1 C. All potentially hazardous foods must be kept at less than 4C or greater than 60C. Placed in cooler. Cooler temperatures were acceptable. Rice in rice cooker was being held at greater than 60C which is good.
- 8.2 - Are there handwashing stations available?
- Monitoring
4 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): • Reusable wiping cloths were being stored at room temperature at the time of inspection. - Buckets of chlorine bleach 100-200 ppm were made up at the time of inspection and wiping cloths stored in the buckets. - Provided food contact surfaces require cleaning and sanitizing signage at the time of inspection. Please post. - Wiping cloths are laundered regularly.
- 3 or more Observations, Low Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
- 3 or more Observations, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): • Reusable wiping cloths were being stored at room temperature at the time of inspection. - Buckets of chlorine bleach 100-200 ppm were made up at the time of inspection and wiping cloths stored in the buckets. - Provided food contact surfaces require cleaning and sanitizing signage at the time of inspection. Please post.
- 1 Observation, Low Severity of Consequences : Tables and counters must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): • Sweet & sour sauce at 57 °C at the time of inspection. - Sauce was reheated above 74 °C and hot held at 60 °C or greater at the time of inspection. • Garlic in oil was being stored at room temperature at the time of inspection. - Garlic in oil was placed in the cooler at the time of inspection and discussed with owner that it must always be stored at 4 °C or less at ALL times to prevent food borne illness.
- 2 Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 2 Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): • Lots of foods observed uncovered in the walk-in cooler, upright cooler and prep cooler. - Foods were covered during the inspection. Ensure foods are always covered to protect from contamination.
- 3 or more Observations, Low Severity of Consequences : Foods must be covered to protect from contamination.
- 3 or more Observations, Low Severity of Consequences : Food must be protected from contamination in storage areas.
- 3 or more Observations, Low Severity of Consequences : Food must be protected from contamination in prep areas.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?