Observation: The internal temperatures of the tall reach in coolers by the wall and next to the handsink were borderline (5C-6C at the top under the fan). Air circulation within both units seems to be poor and as a result a temperature differential was observed in both units from top shelf foods to bottom shelf foods. Note: previous discussions on temperature control have suggested that continuous use of units during peak times may be contributing to borderline temperatures as well as overstocking of items preventing good air circulation. This inspection was conducted during a non-peak time when internal cooler temperatures should have been optimal and neither of the coolers seemed to be overstocked during inspection. Based on the history of problems with temperature control and today's observations there is doubt as to whether or not these units will be capable of maintaining foods at the correct temperature during peak times and on high volume days.
Corrective Action: Temperature control has been an issue on several past inspection reports in 2006, 2008, 2009 and 2010. In 2009 the facility was closed with temperature control being cited as one of the issues. In 2010 a violation ticket was issued for failure to store potentially hazardous foods at a safe temperature. Every effort must be made to ensure that all potentially hazardous foods are maintained at or below 4C at all times. These units must be serviced immediately. Note: servicing has been the solution in the past and the units continue to be an issue - it is strongly recommended that replacement be considered as the next step. Should both of these units fail to maintain temperatures at any point, this facility could not safely operate as there is insufficient refrigerated storage space with the remaining prep cooler alone. The facility would have to be closed again, and not permitted to re-open until all conditions on the closure order were met - which will include replacing the problematic coolers.
Observation: Hollandaise sauce was noted at 26C. When questioned, staff indicated that it had been prepared at 8:00am. Inspection was conducted at 11:30am.
Corrective Action: Hollandaise sauce is a potentially hazardous food and cannot be stored at room temperature for longer than 2 hours. Food was discarded. Hollandaise sauce containers must be labeled with the time the product is made. At the 2 hour mark any remaining product must be used immediately or discarded.
Observation: The sanitizer dispenser in the kitchen does not appear to be dispensing an adequate concentration of sanitizing solution.
Corrective Action: This was discussed with the manager on site. Spray bottles of chlorine solution will be placed at all work stations until the dispensing units can be serviced and are delivering the correct concentration of solution. Spray bottles must be properly labeled.
Observation: The glasswasher at the bar had no detectable concentration of sanitizer during inspection.
Corrective Action: This was corrected once the lines were manually primed. Operator must ensure that all sanitizer lines are properly primed before opening for business. Concentration measured 50ppm chlorine.
Observation: Temperature logs were reviewed and have been filled out every day this month. However the tall reach in cooler next to wall did not have an internal thermometer and the external thermometer was noted to be malfunctioning as it read -5C. A staff person completed the temperature log's morning check during inspection and recorded 3C for the tall reach-in cooler referenced above. The staff person did not appear to understand how to properly read the external thermometer. Further review of the temperature logs show that for multiple days in a row the temperature for all units in the kitchen read the same number including the unit with no internal thermometer and broken external thermometer. This suggests that temperatures are not being read and recorded correctly by whomever is completing the logs.
Corrective Action: Ensure that a working thermometer is located in every refrigeration unit. These thermometers must be placed at the location where air circulation is the weakest - i.e. bottom of the tall coolers. Staff must be trained how to properly read thermometers and report correct temperatures. For the next month operator must also submit copies of temperature logs once per week to the health department. Logs must include notes on any corrective actions taken in the event temperatures are not meeting requirements and logs must be reviewed and signed by a manager before they are submitted.
Observation: The paper towel dispenser next to the tall reach in fridge is broken.
Corrective Action: Install a new paper towel dispenser.