Observation: Walk in cooler was running at 6 degrees Celsius at time of inspection.
Corrective Action: Adjust walk in cooler to 4 degrees celsius. Operator contacted a technician at time of inspection and technician began repairing the unit immediately. Ensure this cooler and all others are closely monitored from now on to avoid this critical hazard from occurring in the future.
Observation: Raw shellfish in juice stored above other foods.
Corrective Action: Ensure that shellfish and juice are stored below and separate from other foods to prevent cross contamination of both allergens and pathogens.
Observation: Staff gatorade bottle stored in the ice machine
Corrective Action: This is an unacceptable practice. Ensure that staff are aware of this.
Observation: No paper towel at the kitchen handsink.
Corrective Action: Provide paper towel for the handsink at all times. If the paper towel dispenser is broken, repair/replace it. Ensure that staff wash their hands when required - signage is available from our office if needed.
Observation: Cleaning is required behind and underneath equipment
Corrective Action: Focus cleaning efforts on the dishwash area, the rolling dry goods storage containers, behind the grill, underneath the bar areas, and the grout of the floor tiles.
Observation: Bare wood shelving in the upstairs bar area.
Corrective Action: Refinish the bare wood sliding shelves in the upstairs bar so that it is easily cleanable.
Observation: Dough mixer surface is worn, chipped, not easily cleanable and has duct tape on it.
Corrective Action: Refinish the surface of the dough mixer so that it is easily cleanable.
Observation: Temperature logs are incomplete
Corrective Action: Ensure that temperature logs are complete and up to date at all times. Ensure that any violations of temperature regulatory requirements are reported to management immediately and corrective action is taken (i.e. remove food, adjust cooler, call technician, discard food). Any corrective action should also be documented.