Observation: The lids to the dry storage bins are cracked and covered in duct tape.
Corrective Action: duct tape is not a cleanable surface - replace the lids so that they are easily cleaned.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 09, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 502 | Equipment/utensils/food contact surfaces are durable/easily cleaned/ & free from toxic substances (Sec 16(a)(ii)) Observation: The lids to the dry storage bins are cracked and covered in duct tape. Corrective Action: duct tape is not a cleanable surface - replace the lids so that they are easily cleaned. |
Comments:
Premises is clean and well maintained.
The flooring has been replaced in the bar area and is smooth, non-porous and easily cleanable.
Note - Some containers of chutney were stored at room temperature - chef indicated that these were trials (kitchen will be closing down in a few days) and were to be used for personal use. Ensure that any preserves stored at room temperature are properly tested in a lab for pH or Water Activity before they are offered to the public. Contact this office if there are any questions on serving these items.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish; or >82 degrees C/179 degrees F, measured at the manifold).
· Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F)
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Al food storage practices are satisfactory except where noted.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Integrated Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation.