Mix by Ric's Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 12, 2013
Number of critical violations:	3
Number of non-critical violations:	1
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
402	Critical Food is protected from contamination (Sec 12(b)) Observation: Observed drink bottles being stored in the ice sink. Corrective Action: Do not store anything in the ice intended for human consumption.
402	Critical Food is protected from contamination (Sec 12(b)) Observation: The mop bucket is being stored in front of the ice machine where it can potentially contaminate the ice. Corrective Action: Store the mop bucket away from the ice machine.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: The line cooler is running at 9 degree Celsius. Corrective Action: Repair the line cooler. It must be able to maintain less than 5 degree Celsius temperature. If this line cooler fails to maintain less than 5 degree Celsius temperature, do not use it to store any potentially hazardous items for more than 2 hours.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The high temperature mechanical dishwasher is not reaching 71 degree Celsius on the dishes.( 81 degree Celsius on the rinse gauge). Corrective Action: Repair the dishwasher. It must be able to provide minimum 81 degree Celsius on the rinse gauge and minimum 71 degree Celsius on the dishes. Until the dishwasher is repaired, manually sanitize the dishes in the sink.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The gauge on the dishwasher does not appear to be providing an accurate rinse temperature reading. Corrective Action: Check the accuracy of the rinse gauge and replace/repair the gauge if required.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: Soap and paper towel not available on the bar hand washing station. Corrective Action: Provide soap and paper towel on the bar hand washing station.

Comments:

In compliance items:
- The bar glass washer is providing >50 ppm chlorine in the rinse cycle.
- Hand wash station in the kitchen and the dishwashing area is equipped with soap and paper towel.
- General maintenance of the establishment is satisfactory.
- Foodsafe certified food handlers available.
- No signs of any pest infestation.
- Hot holding temperatures >60 degree Celsius.
- Food handling practices appear to be satisfactory.
-Sanitizer dispenser providing more than 200 ppm quat sanitizer.
- Washrooms well maintained.