MBH Diner - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 04, 2006
Number of critical violations:1
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
107  Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
Observation: All potentially hazardous foods requiring cooking are not heated to 60ºC /140ºF or above before they are placed in hot holding equipment or served.
Corrective Action: Potentially hazardous foods (soups, stews, sauces, gravies, etc) that have been cooked, then cooled, shall be reheated to 60C/140F, or higher, as quickly as possible. It is recommended that the food be reheated on the stove, until it reaches an internal temperature of 74C/ 165F before placing into hot-holdig unit. Hot-holding units must hold foods at a temperature of at least 60C/140F.
118   Other (Specify)
Observation: Facility could benefit from a regular cleaning and maintenance schedule, with particular attention to back storage areas.
Corrective Action: Please attempt to reduce clutter in back storage areas, and remove articles or equipment that is not necessary to daily operation of the restaurant. This will create a more organized storage area, and will make cleaning an easier task.( New flooring is scheduled to be installed in kitchen area , in the New Year).

Comments:

Areas addressed since last inspection (March 30, 2006):

102. Foods in refrigerators are stored appropriately (raw meats stored on bottom shelves, separate from produce and ready-to-eat foods).
110. Freezers cleaned and organized (please ensure foods are well wrapped).
113. New janitorial sink has been installed = good.

Other areas noted at time of inspection:
- Refrigeration temperatures below 4C = good.
- Freezer temperatures -21C = good.
- Dishwasher sanitizing rinse 100ppm chlorine = good.
- Clean, wiping cloths stored in sanitizing solution 100ppm chlorine = good.
- Liquid handsoap and paper towels available at handwash basins = good.
- Foods in cooler covered and labelled.
- New stainless steel counter installed in dishwash area - Looks good.