Tahini's
204 Ritson Rd N, Oshawa ON L1G 0B2 · Food Safety Inspections
6 inspections
- Routine & Complaint
3 infractions
- Washing hands thoroughly before and after handling food
- * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
- Operator to wash hands before putting on disposable gloves
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- General housekeeping is satisfactory
- * Fail to remove all materials not associated with the daily operation of the food premise
- Operator to remove all materials not associated with the daily operation of food premise
- Washing hands thoroughly before and after handling food
- Routine
0 infractions
- Routine
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
2 infractions
- Washing hands thoroughly before and after handling food
- * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands after they are contaminated and before handling food
- Manual dishwashing: Wash, rinse, sanitize technique
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
- Washing hands thoroughly before and after handling food
- Routine
2 infractions
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
- Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Routine
2 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Manual dishwashing: Wash, rinse, sanitize technique
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels