小心T&T
[url=http://www.foodinspectionweb.vcha.ca/Inspection/Show/21546659-b21d-41e6-8b05-335736ceef5b]http://www.foodinspectionweb.vcha.ca/Inspection/Show/21546659-b21d-41e6-8b05-335736ceef5b[/url]
这是食品卫生监察局对T&T的deli部门的检查报告。好多问题啊！还发现了死老鼠。恶心！以后还要不要在T&T买熟食？
[size=5][b]Food Establishment Inspection Detail[/b][/size]
[b]T & T Supermarket Hot Foods & SushiInspection Information[/b]
Observations
[size=3][b] Food Not Protected From Contamination - Microbiological[/b][/size]
Cooked foods were being stored in close proximity to raw meats. This is unacceptable. It is imperative that foods be protected from contamination at all times. Always store raw meats below or well away from all other foods.
[size=3][b] Food Not Protected From Contamination - Other Sources[/b][/size]
Food items and cleaning products/chemicals were being stored together in the Hot Deli Packaging Room. This is unacceptable. Cleaning products/chemicals must be stored well away from all food products and food preparation areas.
[size=3][b] Inadequate Cooling and/or Refrigerated Storage of Potentially Hazardous Food(s)[/b][/size]
A large platter of meat was sitting at room temperature awaiting slicing and packaging. This is not a good food handling practice. Foods must remain refrigerated at 4 degrees C or colder until needed. Remove only small amounts of potentially hazardous foods from a cooler at a time.
[size=3][b] Inadequate Hot Holding of Potentially Hazardous Food(s)[/b][/size]
Foods in the large hot-holding display unit were piled much too high As a result, the foods that were piled too high, such as sticky rice, were not at a safe temperature (Sticky rice: 55 degrees C). Foods may not be piled higher than the container rim.. Also, the 2 missing doors on this unit are to be replaced. Immediate corrective action is required. The temperature of the barbecue meats in the upright hot-holding unit were not sufficiently hot. Chicken measured 56 degrees C, duck measured 53 degrees C and pork measured 50 degrees C. This is unacceptable. Potentially hazardous foods must be maintained at 60 degrees C or hotter at all times. There is a large gap over the unit's door - heat may be escaping through this hole. The gap must be sealed.If the temperature of hot foods falls below 60 degrees C, then the foods must be re-heated in an oven or on a stove-top to an internal temperature of at least 74 degrees C. This may only be done once.
[size=3][b] Inadequate Hot Holding of Potentially Hazardous Food(s)[/b][/size]
Steamed buns at the bottom of the upright hot-holding unit were not sufficiently hot (55 degrees C). Immediate corrective action is required. Potentially hazardous foods must be maintained t 60 degrees C or hotter at all times. Food temperatures must be monitored very closely and recorded on a log-sheet.
[size=3][b] Improper Cleaning, Sanitizing of Equipment and Utensils[/b][/size]
Soiled dim sum serving utensils were being stored at room temperature. This is not acceptable. Utensils must be cleaned and sanitized after use. Alternatively, they must be stored at 4 degrees C or colder or 60 degrees C or hotter.
[size=3][b] Improper Sanitary Facilities[/b][/size]
There were no paper towels at the hand wash sink. Paper towels must be present at the hand wash sink at all times. Paper towels must also be provided in the Hot Deli Packaging Room.
[size=3][b] Inadequate Insect/Rodent Control[/b][/size]
A dead mouse was noted on a trap under the main hot-holding unit. The dead mouse must be discarded. Rodent abatement strategies must be increased. All goods must be stored in rodent-proof containers equipped with tight-fitting lids. Food-contact surfaces must be cleaned and sanitized at the start of every day to remove possible contamination left by rodents. Rodent activity must be monitored very closely. Ensure that all goods are stored at least 6 inches (15 cm) up off of the floor. Do not use over-turned crates to store goods as they provide ideal harborage for rodents. Please note that exemplary sanitation is critical to the success of a rodent control program.
[size=3][b] Improper Construction/Maintenance/Sanitation of Establishment[/b][/size]
Plastic wrap covering the barbecue meat hot-holding unit must be removed. Plastic wrap may not be used to protect equipment from becoming soiled. When equipment becomes dirty, it must be cleaned. All cardboard must be removed from storage areas.Lids for food containers were being stored on the floor. This is unacceptable. All equipment must be stored at least 6 inches (15 cm) up off of the floor.All goods not required for the day-to-day operation of this facility must be removed.Spilled rice on the floor was removed at the time of inspection.Through cleaning is required under the packaging table in the Hot Deli Packaging Room.
[size=3][b] TF: NO Trans Fat documentation for food is kept on site or provided on request[/b][/size]
Documentation must be on-site regarding the presence of trans fat in your menu items.
