Inspection Information
Facility Name:	Tim Horton's
[?] Facility Type:	Fast food
[?] Inspection type:	Routine Inspection
[?] Inspection date:	12-July-2017

3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection In-use utensils improperly stored between use. Observed spoons, ice cream scoops, and ice scoop stored in standing water. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Action Taken: Employee discarded water and WRS utensils. Correct By: 12-Jul-2017
3-304.15 (A) / GLOVES, USE LIMITATION Priority Item Corrected During Inspection Gloves are not being properly used. Observed employee wearing gloves and performing non-food contact activities in back kitchen and then returning to prep RTE foods wearing same pair of gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation. Action Taken: Employee was re-educated on proper glove use and proceeded to wash hands and re-donn new gloves. Correct By: 12-Jul-2017
3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Multiple RTE foods (including sliced ham, sliced turkey, cheese, salami, creme cheese, lettuce, bacon, and tomato) in coldtop/RIC unit being improperly cold held at internal temperatures ranging from 49-53 degrees. No "Time as a control plan" being implemented. Per Temp Log, foods were last checked to be at 40 degrees at 9am. Maintain cold potentially hazardous foods at or below 41°F. Discard foods at 1pm. Action Taken: Foods were discarded. Correct By: 12-Jul-2017
4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item A test kit for the hot water sanitizer ware washing machine is not available. Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 26-Jul-2017
4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Observed gaskets on RIC under frozen beverage machine to be deterioted and falling off and cold top/ RIC unit unable to maintain proper cold holding temperatures Maintain equipment in good repair. Correct By: 26-Jul-2017
4-702.11 / BEFORE USE AFTER CLEANING Priority Item Utensils and equipment which were placed in ware washing machine are not being sanitized after cleaning before being used. Clean and sanitize all utensils and equipment before contact with food. DO NOT CONTINUE TO USE WAREWASHING MACHINE UNTIL REPAIRED. Wash, rinse, sanitze food contact equipment and utensils manually. Correct By: 26-Jul-2017
6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Soap not available at two employee handwashing sinks. Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 12-Jul-2017