Garibaldi Lift Company Bar & Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 25, 2012
Number of critical violations:	0
Number of non-critical violations:	3
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: There were some bags of cereal and other items in the loading area that were not properly stored. Corrective Action: These should be in sealed containers to prevent access by pests as this area is essentially outside.
113	Repeat Improper Sanitary Facilities Observation: There is no paper towel dispenser for hand washing behind the bar. Corrective Action: Install a paper towel dispenser.
116	Improper Construction / Maintenance of Establishment Observation: There is a gap between the sink and the adjacent counter panel at the far righthand side of the bar that is currently sealed with duct tape. (end furthest from the glass washer). Corrective Action: Remove duct tape and properly seal the gap.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Food containers in the dry storage do not have proper lids - those in place are held together with masking tape. (flour and cornstarch). Corrective Action: Replace the broken lids with proper fitting lids that can be easily cleaned.
116	Improper Construction / Maintenance of Establishment Observation: The heat from the salamander is radiating downward to the cooler below. During prolonged periods of use this may cause the temperature of the potentially hazardous foods in the inserts to raise above 4C. Corrective Action: Insulate the lid covering the inserts so that even when open there is a barrier between the heat coming from above and the food below.

Comments:

Items corrected from July 20, 2011 routine inspection report:
1. The burger assembly cooler has been replaced - new cooler measured <4C during inspection.
2. Bottled sauces were in the small bar cooler at the server station.
3. All foods in the dry storage room were in sealed containers.
4. Access panel behind the pop syrup shelves has been replaced.
5. The kickplate under the end cooler behind the bar has been replaced.

Outstanding items:
1. Lids for the white containers in the dry storage room (flour, cornstarch etc.) need to be replaced (see comments above).
2. No paper towel dispenser behind the bar.

General Observations:
1. All refrigeration units met regulatory requirements.
2. All hot holding temperatures met regulatory requirements.
3. Thermometers noted in all coolers.
4. Temperature logs are up-to-date.
5. Quat sanitizing solution available - tested 200ppm.
6. Dishwasher final rinse temperature measured 75.7C with probe thermometer.
7. Glass washer tested adequate concentration of iodine sanitizer.
8. Food storage was generally good - all foods covered and dated (some work required in loading area - see comments above).
9. Facility has a contract with a pest control company - no pest problems were noted during inspection.
10. Staff have Foodsafe Level 1 training.

Future Upgrades discussed:
This inspection was conducted at 11am on a weekday - the facility was not very busy. However on several occasions previous inspections have been conducted during peak times where the limited kitchen space is very apparent (especially for dishwashing and food prep). Some ideas were discussed during this inspection for increasing the capacity of the kitchen - specifically to increase space for dishwashing and prep. Considering the volume of food served in this facility and the number of staff in the kitchen at any given time this would be great improvement. Increasing the overall kitchen space would assist in controlling the flow of dishware to further reduce the risk of cross contamination, designated prep areas would be better suited for the volume of foods being handled on a daily basis and designated sinks for thawing and cooling of foods to eliminate the use of the sinks in the dish area would be more consistent with best practices of food handling. Any plans to make changes to the existing space must be approved in advance by our department.