Riverside Junction Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	June 23, 2010
Number of critical violations:	2
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
102	Critical Food Not Protected From Contamination - Micro Observation: Observed the sink in the washroom being used to thaw meats (packed). Some drink bottles and food packing material is being stored in the employee washrooms. The washroom sink is not being used to wash the hands. Corrective Action: No food related item including the packaging material should be stored in the washroom. Absolutely no food in the washroom. The drink bottles around the sink in the washroom must be removed to make this sink available to use for the employees. The employees are currently washing hands on the outside hand washing station after using the washroom. This practice needs to be stopped because it increases the chances of food contamination from the contaminated faucets. The door to the washroom must be installed with a self closing hinge.
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The walk in cooler is not able to maintain <4 Degree Celsius temperature. At the time of this inspection the internal temperature of food was measure at 13.5 (highest) and 9.5 (lowest). The temperature log is not being maintained. Observed garlic in margarine at 27 Degree Celsius on the prep table by the grill. The contents were voluntarily discarded by the operator. Corrective Action: All the potentially hazardous foods were moved out of the walk in cooler at the time of this inspection. The walk in cooler needs to be repaired. The operator started contacting the refrigeration mechanic at the time of this inspection. Any garlic in oil formulation must be stored at the refrigeration temperatures and must be discarded if stored at >4 Degree Celsius temperature for more than 2 hours as indicated in the food safety plan.
110	Food Not Protected - General Observation: Wiping clothes are not being stored in the sanitizer solution. The quat solution in the spray bottle is not adequately diluted to get 200 ppm concentration. Corrective Action: The wiping clothes must be stored in the sanitizer solution all the times. Provide the quat sanitizer test strips to ensure that the correct sanitizer concentration is used.
113	Improper Sanitary Facilities Observation: The soap dispenser on the washroom sink is broken. Corrective Action: The hand washing station must have soap and paper towel available.
118	Other (Specify) Observation: Temperature logs are not being maintained. Corrective Action: Please maintain the temperature logs for all refrigeration freezing equipment and record any corrective actions taken whenever the critical temperature limits are not met.

Comments:

The operator being the only person working at the time of this inspection, was busy due to the lunch rush. The operator was informed that this routine inspection also happens to coincide with a suspected food borne illness complaint from a customer. A meeting was scheduled at the health unit to discuss the items/violation on this inspection report. The following items discussed and agreed upon by the operator:
1. The walk in fridge will be fixed and will not be used to store any potentially hazardous food until fixed. Operator to start maintaining temperature logs.
2. According to the information provided by the operator, the hollandaise sauce is prepared fresh when needed and is not stored in the danger temperature zone for more than 2 hours.
3. All the food related items in the washroom to be removed and the washroom sink to be used to wash hands. A hand washing sign will be supplied by the EHO.
4. Discussed the hand washing procedure and the procedure to make the sanitizer solution. The written sanitation plan needs to be followed. The sanitation plan explains the procedure and requires the use of test strips to measure the sanitizer concentration.