More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 21, 2019 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
This facility was given a high hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 205 | Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: The back fridge, used to store salsa, sour cream, shredded lettuce, etc. was observed at 6.4°C. The milk in this fridge was probed at 11°C. According to staff, this milk had been in the refrigerator since the night before. 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: As the milk was kept at above 4°C for more than 4 hours, it was discarded at time of inspection. Staff were instructed to move all 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.  |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No active sanitizer detected in one of the cloth buckets (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications) |
| 315 | Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigeration units and hot holding equipment lacked accurate thermometers at time of inspection. Corrective Action: Ensure all refrigeration units and hot holding equipment are equipped with accurate thermometers to monitor storage temperatures throughout the day. |