Parkside Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	August 24, 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 Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The upright freezer in the kitchen is running at -2 Degree Celsius. Corrective Action: Freezing temperatures must be below -18 Degree Celsius.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The line cooler is running at 12 degree Celsius. Corrective Action: The line cooler must be repaired to make it able to maintain less than 4 Degree Celsius temperature. All the potentially hazardous foods moved to another fridge at the time of this inspection.
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The upright fridge in the kitchen is running at 9.5 Degree Celsius. Corrective Action: The upright fridge must be repaired to make it able to maintain less than 4 Degree Celsius temperature. All the potentially hazardous foods in the fridge moved to another fridge.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Ready to eat meat being stored on the ice is at 25 Degree Celsius and as per information provided by the chef, this meat has been on the ice for 4 hours. Corrective Action: Any potentially hazardous food stored outside the fridge must be discarded after 2 hours. The meat in the insert on the ice was discarded by the chef at the time of this inspection.
110	Food Not Protected - General Observation: Some of the fridges and freezers do not have their own thermometers in them. Corrective Action: All the refrigerators and the hot holding units must have thermometers in them.
113	Improper Sanitary Facilities Observation: No paper towel available on the front hand wash station. Corrective Action: Paper towel must be provided on the front hand wash station.
113	Improper Sanitary Facilities Observation: The spray bottles are not labelled. Corrective Action: All the spray bottles must be labelled with the name and concentration of the chemical.
118	Other (Specify) Observation: Temperature logs are not up to date. Corrective Action: Temperatures of all refrigeration, freezing and hot holding units must be monitored and the records maintained.

Comments:

In compliance items:
1. Dishwasher rinse temperature is more than 71 Degree Celsius on the dishes.
2. Hot holding temperature is above 60 Degree Celsius.
3. Hand wash station in the kitchen has soap and paper towel available.
4. No signs of pest infestation.
5. Foodsafe certified staff available.
6. Wiping clothes being stored in the 200 ppm quat sanitizer.


Note: There is no exclusive hand washing station available in the kitchen. The food handlers have the option to wash their hands from the sprayer on the 3 compartment sink in the kitchen or to go outside to the bar sink. The operator is recommended to provide an exclusive hand washing station inside the kitchen to make it more convenient to wash hands