More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | June 26, 2018 June 26, 2018 |
| Number of critical violations: | 2, 2 |
| Number of non-critical violations: | 1, 1 |
| Follow-up Required: | No, No |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.  |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Kitchen hood vent and areas around grill has build up of grease in which oil droplets are visibly beading from surfaces. Corrective Action: This requires cleaning to minimize fire hazard and pest attractant |
| 315 | Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometers were available to monitor cooler temperatures. Corrective Action: Obtain thermometers and place in all coolers so temperature checks can be done daily and recorded on a logbook. |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Kitchen hood vent and areas around grill has build up of grease in which oil droplets are visibly beading from surfaces. Corrective Action: This requires cleaning to minimize fire hazard and pest attractant |
| 315 | Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometers were available to monitor cooler temperatures. Corrective Action: Obtain thermometers and place in all coolers so temperature checks can be done daily and recorded on a logbook. |