Mix by Ric's Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 12, 2014
Number of critical violations:	3
Number of non-critical violations:	1
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
402	Food is protected from contamination (Sec 12(b)) Observation: Ice scoop and a plastic container filled with herbs is being stored in the ice sink. This is a reoccurring violation. Corrective Action: Do not store any potentially contaminated item inside the ice sink
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: The line cooler is broken. As per information provided by the staff, this cooler had been broken for months. However it is still being used to store potentially hazardous foods by providing a layer of ice undernealth the inserts. At the time of this inspection, more than 30 potentially hazardous items were stored on the ice in the upper portion of the line cooler. Temperature of food ranged from 8 degree to 18 degree. Garlic in oil measured at 18 degree Celsius. Corrective Action: Repair/replace the line cooler. Until this cooler is repaired, any menu items requiring storage on the line cooler inserts during preparation must be removed from the menu immediately.The operator to provide the reduced menu along with the written plan on how to safely prepare these items without the line cooler. The proposal must not include any room temperature storage of any food item that normally requires to be stored on the line cooler inserts. At the time of this inspection, garlic in oil discarded into the garbage bin. The operator to discard all other potentially hazardous items on the inserts.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The mechanical glass washer is not providing any detectable sanitizer in the rinse water. The iodine container is not connected to the sanitizer feeding line. Corrective Action: Repair the bar glasswasher and stop using it until it is repaired. Use the kitchen dishwasher to wash glassware.
513	Critical Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: No thermometers in the fridges. Temperature logs not being maintained. Corrective Action: Provide thermometers in the fridges and maintained temperature logs

Comments:

Routine inspection.

In compliance items:
- Mechanical dishwasher is reaching 71 degree Celsius on the dishes.
- Hand washing facilities are satisfactory.
- No signs of pest infestation.
- Foodsafe certified food handlers present. A proof of the certification required.


Follow up required. Once the details on the new menu are obtained, a new condition on the permit limiting the menu will be added.