TAO-NORTHERN CHINESE CUISINE — Risk Score 10/10 | DineSafe+TAO-NORTHERN CHINESE CUISINE
220 LAIRD DR
Inspection History
Pass
- ●SignificantOPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
- ●SignificantUSE UTENSILS NOT FREE FROM OPEN SEAMS IN CONTACT WITH FOOD - SEC. 8(2)(B)
●Minor
FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C) ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22 Pass
- ●SignificantUSE EQUIPMENT NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
- ●SignificantOPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●SignificantUSE UTENSILS NOT FREE FROM OPEN SEAMS IN CONTACT WITH FOOD - SEC. 8(2)(B)
Pass
- ●SignificantFail to clean utensils as often as necessary - Sec. 21(2)
- ●SignificantHandwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
- ●SignificantUse dirty cloth for cleaning food contact surface - Sec. 16(b)
- ●CrucialMaintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
- ●SignificantUSE UTENSILS NOT FREE FROM CRACKS IN CONTACT WITH FOOD - SEC. 8(2)(B)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●SignificantFail to protect against harbouring of pests - Sec. 13(1)
- ●CrucialFail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●NA - Not ApplicableFail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantUSE UTENSILS NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
- ●MinorOperate food premise - appliances not constructed to permit cleaning - Sec. 9
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN WALLS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●SignificantUSE UTENSILS NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
Pass
- ●MinorUSE CLOTH USED FOR OTHER PURPOSE FOR CLEANING UTENSILS - SEC. 16(C)
- ●NA - Not ApplicableFail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorOperate food premise - equipment not constructed to permit cleaning - Sec. 9
- ●SignificantSANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorUse racks not of readily cleanable design - Sec. 31
- ●MinorFOOD PREMISE NOT MAINTAINED TO KEEP FOOD-HANDLING ROOM FREE FROM MATERIALS NOT REGULARLY USED - SEC. 7(1)(F)
- ●MinorUSE CLOTH NOT IN GOOD REPAIR FOR CLEANING FOOD CONTACT SURFACE - SEC. 16(A)
Pass
- ●SignificantSANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantUSE EQUIPMENT NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)