Garibaldi Lift Company Bar & Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 20, 2011
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Bottled sauces were noted at room temperature on the server's side of the pass through. Corrective Action: Unless documentation can be provided indicating that sauces do not require refrigeration, it is expected that all potentially hazardous foods will be stored at the proper temperature. If the 2 hour room storage temperature rule is being applied to these sauces as part of the facility's food safety plan, all remaining product in the bottles must be discarded at the 2 hour mark, not returned to the cooler for re-use at a later time. This problem was also noted on the November 25 2009 inspection report and again on the December 18 2009 report.
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The burger assembly line cooler measured temperatures between 8C and 12C. Corrective Action: All refrigeration units must be capable of maintaining foods at or below 4C at all times. Note: this problem was also noted on the November 2009 routine inspection report and again on the April 2010 routine inspection report.
110	Food Not Protected - General Observation: Food not protected during storage from potential sources of contamination; not properly covered, food containers noted on the floor in walk-in cooler and freezer. Corrective Action: All foods in the dry storage room must be in sealed containers. Open bags of food should be transferred into sealable containers. Boxes and containers of foods cannot be stored directly on the floor, these must be at least 6 inches off the floor to avoid introducing contamination from the floor onto counter tops and food contact surfaces.
113	Improper Sanitary Facilities Observation: Inadequate hand washing facilities, no paper towel is provided behind the bar. Corrective Action: A paper towel dispenser must be mounted behind the bar in a suitable location.
116	Improper Construction / Maintenance of Establishment Observation: There is a missing kickplate under the end cooler behind the bar. This has created a large area where food and glassware is starting to accumulate. Corrective Action: This area should be routinely cleaned and food debris removed, otherwise the area should be sealed properly with a kickplate.
116	Improper Construction / Maintenance of Establishment Observation: There is a missing access panel on the wall behind the pop syrup shelves. Corrective Action: Replace access panel.
116	Improper Construction / Maintenance of Establishment Observation: The lids for the cornstarch and flour containers in the dry storage area are held together with duct tape. Corrective Action: Replace broken lids with proper fitting lids that can be easily cleaned.

Comments:

Items Corrected from previous report: April 2010
1. The fruit fly problem behind the bar seems to have improved since the last inspection.
2. The flooring throughout the kitchen has been replaced.
3. The missing access panel by the server station has been replaced.
4. The wood shelves behind the bar and at the pass have been re-surfaced with a light colored material - surfaces are now non-porous and can be easily cleaned.
5. The sanitation of the janitorial closer has improved.

General Observations:
1. Most temperatures for refrigeration and frozen goods met regulatory requirements.
2. Hot holding temperatures measured in excess of 60C with a probe thermometer.
3. Cooked foods measured in excess of 74C.
4. The dishwasher's sanitizing rinse temperature was >71C measured at the plate.
5. Quat sanitizer spray bottles were noted in various locations and tested 200ppm.
6. Bar glasswasher tested adequate concentration of iodine sanitizer.
7. Both hand washing stations in the kitchen were equipped with liquid soap, one was missing paper towel.
8. Temperature logs were up-to-date for all the coolers.
9. Thermometers were noted in some of the coolers but were not readily visible in all coolers. Ensure that these are present in all refrigeration units.
10. A trans fat audit was conducted, all products that were reviewed met regulatory requirements and documentation was available (nutrition facts tables on original containers).