Fescues Bar & Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	June 12, 2008
Number of critical violations:	2
Number of non-critical violations:	2
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: There are raw meat products stored next to and above ready-to-eat and cooked food products. Corrective Action: Ensure that all raw meat is stored below or separate from ready-to-eat food to prevent possible contamination.
108	Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Wiping clothes are not being stored in a sanitizing solution Corrective Action: Cloths must be stored in a 200 ppm Quat solution when not in use.
110	Food Not Protected - General Observation: The upright freezers are not maintaining temperature below 18 C. Corrective Action: Adjust freezer and defrost as required to ensure they are capable of maintaining proper temperatures.
115	Repeat Inadequate Insect / Rodent Control Observation: There are rodent droppings in the dry storage room (on bottom shelves). Corrective Action: Ensure all rodent droppings are cleaned up (following proper safety precautions) and continue to monitor the areas to see if there is any additional rodent activity.

Comments:

Areas that have been addressed from the previous inspection report:
108 - A proper concentration of Quat solution is now being dispensed (200 ppm); ensure spray bottles are available for staff.
116 - There is no build-up of dust on air conditioning units in the kitchen, continue to clean regularly. Additional lighting has been installed in the walk-in cooler.

Additional items noted/discussed at the time of inspection:
All cooler and hot-holding temperatures are good (<4C and >60C respectively); temperature logs should be put into place.
Dishwasher final rinse temperature for sanitizing purposes is > 82C = good.
A food safety plan has been submitted in the past; this should be reviewed to ensure that it is still up-to-date and revised as needed.