Observation: Several containers of foods had mouse droppings on and around them in the dry storage area.
Corrective Action: Any food products with signs of contamination by rodent droppings or urine must be discarded. Sealed containers used to store foods or sealed cans/bottles must be cleaned and sanitized prior to use.
Observation: Containers of foods stored on the shelf in the downstairs dry storage area were sitting in a pool of water originating from a leak in an overhead pipe.
Corrective Action: All foods must be removed from this area and and boxes or items stored in contaminated cardboard discarded.
Observation: A bus pan of fish was noted in the downstairs walk-in fooler which was moldy and putrid.
Corrective Action: This product was discarded at time of inspection. Failure to adequately roate stock, lack of proper labeling system including dates for all foods and infrequent cleaning is likely the cause of this oversight. All products must be labeled, dated and rotated in accordance with the first-in-first-out principle to ensure that foods are not allowed to spoil in this fashion.
Observation: Unsalted butter mixed with herbs and garlic was being stored at room temperature.
Corrective Action: Butter mixed with garlic poses a risk of botulism intoxication and must not be stored above 4C for longer than 2 hours at which time the product must be discarded.
Observation: Raw onions and tomatoes on an ice bath measured 12C.
Corrective Action: These must be stored under refrigeration at or below 4C. An ice bath is not an acceptable means of cold holding for potentially hazardous foods.
Observation: Food items stored within the inserts on the garde manger salad station measured temperatures ranging from 5C to 9C.
Corrective Action: Lids on the garde manger must be kept closed at all times between food preparation to assist in maintaining temperatures at or below 4C.
Observation: The dishwasher did not achieve 71C at the plate during the final rinse.
Corrective Action: Obtain the services of a dishwasher repair company to address this issue and ensure that the dishwasher is achieving a minimum temperature of 71C during the final rinse cycle.
Observation: There was only 1 bottle on sanitizing solution in the kitchen which measured a concentration of <50ppm quats.
Corrective Action: A sufficient supply of sanitizing solution must be kept on site at all times and measure a concentration of at least 200ppm. Bottles must be labeled and test strips must be kept on site for testing the concentration.
Observation: The glass washer behind the bar did not have a measurable concentration of iodine during the inspection.
Corrective Action: This machine must measure at least 12.5ppm iodine during the rinse cycle. Have the machine serviced by a qualified person.
Observation: The overall sanitization and maintenance of the facility was not acceptable. An inspection underneath kitchen counters revealed several food items which appeared to have been there for several days. There was a significant build up of food debris and grease in all the hard-to-reach places. It does not appear that a thorough cleaning is conducted on a sufficiently regular basis.
Corrective Action: These conditions are ideal for encouraging pest harborage. All areas of the kitchen must be thoroughly cleaned and sanitized on a regular basis to ensure that food debris and grease does not accumulate. Equipment should be moved if necessary to access hard-to-reach places.
Observation: A number of bus pans and buckets of foods were stored directly on the floor in the cooler and freezer upstairs and walk-in cooler downstairs.
Corrective Action: Additional shelving is required in both the cooler and freezer upstairs to allow for all foods to be stored at least 6 inches off the floor at all times. The downstairs walk-in cooler requires re-organization to allow for same.
Observation: This facility has a severe rodent infestation. Droppings were observed in various areas within the premise including: shelves where dry goods are stored, floors of the dry storage area, on containers used to store dry goods and behind/under most kitchen equipment.
Corrective Action: Last month this facility signed one year contract with a professional pest control company. All copies of the inspection reports from this company must be supplied to the health department. Efforts should be made to comply with any recommendations made by the pest control company including exclusion measures. All holes in the walls, ceilings and floors of the kitchen and downstairs dry storage area which are currently plugged with steel wool should be properly sealed with drywall. Works must be done in the dry storage to completely seal any access points. Door sweeps must be installed on all outside doors and doors leading into the kitchen and food storage areas. All foods must be thoroughly inspected and any foods showing evidence of contamination by rodent droppings or urine must be discarded. All remaining foods must be stored in pest proof containers. All surfaces must be thoroughly cleaned and sanitized including counters, shelves, floors, walls, food containers, equipment and any other areas where rodent activity has been observed.
Observation: There is a leak in the garde manger cooler which has caused water to pool in the bottom of the cooler and on the kitchen floor.
Corrective Action: The leak must be repaired.
Observation: The lid on the garde manger salad station does not close properly allowing cold air to escape and making it difficult to maintain foods at or below 4C even when the lid is closed.
Corrective Action: The lid must be repaired so it provides a good seal.
Observation: The far edge of the island counter is duct taped.
Corrective Action: Duct tape does not provide a surface which can be cleaned and sanitized and must be removed. Repair the edge of the counter.
Observation: The bottom shelf of the table in front of the dish washing area is heavily soiled and no longer has a surface which is smooth and can be easily cleaned.
Corrective Action: Clean and re-finish the surface of the table.
Observation: There is a leak in the downstairs dry storage area which has permeated the particle board shelving to the point where it is rotting and warped.
Corrective Action: The leak must be repaired and all rotting wood must be removed and replaced. All foods containers which have been soaked with contaminated water must be discarded and food storage must not occur in this area until the leak is repaired.
Observation: The ventilation system has a heavy accumulation of grease and does not appear to have been serviced by a professional ventilation cleaning company within the last year.
Corrective Action: Obtain the services of a professional ventilation cleaning company to thoroughly clean and remove all grease accumulation from the hood and associated ducting.
Observation: In consideration of the observations made during this inspection with respect to cleaning and sanitizing, it does not appear that the current sanitation plan adequately outlines the daily and weekly cleaning duties required to maintain the premises in an acceptable condition.
Corrective Action: A new sanitation plan must be developed and submitted to the health department for review. This plan must include the following items: a complete list of all cleaning duties for all areas and equipment, the frequency for which all areas and equipment are to be cleaned, daily and weekly checklists for cleaning, the chemicals that will be used for each of the duties including their concentrations and means by which these concentrations will be tested, storage requirements for all chemicals and finally a list of all pest control chemicals used/stored on site.