Garibaldi Lift Company Bar & Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 20, 2013
Number of critical violations:	0
Number of non-critical violations:	5
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: The wooden shelves behind the bar are in poor condition. Some of the shelf liners are peeling off, duct tape was noted in some areas and where there is no shelf liner, paint is well worn. Corrective Action: Resurface all shelves so they are smooth and can be easily cleaned.
402	Food is protected from contamination (Sec 12(b)) Observation: Cans of food were stored on the floor under the conveyor belt. Rodent droppings were also noted in this area. Corrective Action: Do not store food containers directly on the floor to avoid cross contamination.
503	Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: The lid to the ice machine is broken. Corrective Action: A work order has already been submitted to repair this item.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: Some clumps of dust were noted where the beam in the kitchen meets the ceiling - this area is directly over a food counter. Corrective Action: Clean this area and any other areas of the ceiling where dust build-up is noted.
511	Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b)) Observation: The grill prep cooler was not working at time of inspection. Corrective Action: A work order has already been submitted to repair this item.

Comments:

General Observations:
- All refrigeration units measured <4C, except grill prep cooler (see comments above).
- Hot holding temperatures measured >60C.
- No concerns noted with food handling were observed during today's visit.
- Quat sanitizing solution measured 200ppm.
- Temperature logs are maintained.
- High temp dishwasher final rinse measured 75.7C.
- Glass washer measured 12.5ppm iodine.
- Foodsafe trained staff on site at time of inspection.
- Hand washing stations equipped with liquid soap and paper towel.
- Janitorial area is clean and organized.
- All foods in walk-in cooler are covered and dated; no cross contamination concerns were noted.

Milk crates under the salamander will be replaced with a proper table for storing food products. This allows the prep cooler to sit further out and not directly under the salamander where radiant heat causes problems with temperature control and the tight space interferes with proper use of a lid over inserts.