Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | April 26, 2010 |
Number of critical violations: | 0 |
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 |
110 | Food Not Protected - General Observation: Several foods requiring refrigerated storage temperatures, record temperatures of 10C (sliced fruit, salsa). Foods were stored in containers on ice - however, food containers were not immersed - thus not keeping foods temperatures at 4C. Corrective Action: If foods are stored on ice - food temperatures must be maintained at 4C. Ensure food storage containers are inserted into the ice. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: 1) Some areas of kitchen walls have paint missing,or damage to drywall. Corrective Action: 1) Clean/paint walls in kitchen areas and seal any holes - to provide a wall surface that is non-absorbent, easy-to-clean and light in colour. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: 2) Floors in kitchen and bar storage area are in disrepair. Paint on concrete floors has worn off. Corrective Action: 2) Resurface kitchen and bar area floors - to provide a floor surface that is non-absorbent, easy to clean and non-slip. |
118 | Other (Specify) Observation: 1) Plastic shatterproof light covers missing on kitchen lights in rear food storage areas. Corrective Action: 1) Provide plastic, shatterproof light covers on all ceiling lights in kitchen and food storage areas. |
118 | Other (Specify) Observation: 2) Countertops in bar area is worn and damaged. Corrective Action: 2) Replace/repair countertops in bar service area - to provide a countertop surface that is smooth, non-absorbent, free from cracks or crevices and easy-clean. |
Comments:
The following items addressed since last inspection:
110. 1) Raw meats stored on shelves below cooked and ready-to-eat foods.
2) Chemicals and cleaning products stored separate from foods and food equipment.
3) Temperature logs are being maintained.
Other items noted at time of inspection (meets regulatory requirements):
- Fridge temperatures recorded below 4C
- Freezer temperatures recorded -18C, or colder.
- Quats sanitizer used with wiping cloths (200ppm Quats)
- Dishwasher sanitizing rinse recorded 180F
- Handwash station supplied with liquid handsoap and paper towels.