MBH Diner - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 05, 2004
Number of critical violations:	4
Number of non-critical violations:	5
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: To reduce the risk of contamination to the ice, provide a designated ice scoop and store in a washable container on a separate shelf (external to the ice machine and ice container in front service area!) with the handle facing out - completed at time of inspection.
104	Critical Food Handler Illness/Hygiene Observation: Inadequate handwashing facilities. At time of inspection, staff were only using staff washroom for handwashing, however, no paper towels available (common towel used) - paper towels provided at time of inspection. Discussed with operator 2 accessible sinks to food prep area to be equipped and designated for handwashing. By 07/05/04, please provide wall-mounted liquid soap and paper towels for handwashing at designated sinks, as discussed.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All potentially hazardous foods are not maintained at or below 4ºC /40ºF, as required. At time of inspection the following foods were discarded: eggs (21C); chopped ham (19C); cooked potatoes (25C); cooked mushrooms in oil (24C).
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Food contact surfaces and equipment are not adequately sanitized when needed. 1.All wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution. Sanitizing solution (100 ppm Chlorine) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours. Sanitizing solution prepared at time of inspection. 2.Consider an automatic system for sanitizer.
110	Food Not Protected - General Observation: Accurate thermometers not available or used to evaluate hot holding, cooking, reheating and refrigerated storage temperatures.The fine for failing to ensure refrigeration and hot holding has accurate thermometers is $345.00. Please ensure all refrigeration units are equipped with thermometers and a thermometer is available to evaluate hot and cold holding for buffet. (*IR thermometer on loan until 06/06/04)
113	Improper Sanitary Facilities Observation: Hot running water, under pressure, not provided. Repair hot water facet in front service area.
115	Inadequate Insect / Rodent Control Observation: Effective measures not used to control entrance (rodent and insect proof construction) and harborage of rodents, flies, cockroaches and other vermin. Screen door required at back entrance by 06 June 2004.
116	Improper Construction / Maintenance of Establishment Observation: Floors and walls not properly constructed and installed, not in good repair, unclean surfaces. 1.Thorough cleaning is required to: all floors, esp. behind and under equipment 2.Walls in food prep and dishwashing areas require cleaning and sealing at wall joins. 3.Walls in food prep area require repair by 15 July 2004. 4.(Outstanding from previous inspection 15/01/02) Flooring in food preparation and dishwashing areas requires repair and replacement by 01May 2005.
118	Other (Specify) Observation: Copy of Operator's FoodSafe Certificate required.

Comments:

06 May 2004 Inspection at 2pm
Other areas noted as follows.
-all refrigerators <4C - good!
-all freezers <-18C -good!
-hot holding >60C - good!
-dishwasher >82C in final rinse - good!
-operator and staff have FoodSafe Certificates- good!
-staff must using new gloves each time they enter the food preparation area and each time they change tasks - good!
-various meats thawing under refrigeration - good!
-Food Safety Plan approved 15/01/02.
-Sanitation Plan updated and approved 06/05/04.

CONDITIONS OF PERMIT
1.Any alteration to menu requires an approved food safety plan.
2.FoodSafe trained personnel must be on site at all times during operation.
3.Walls in food prep area require repair by 15 July 2004.
4.Flooring in food preparation and dishwashing areas requires repair and replacement by 01May 2005.

**Cool soups, sauces, gravies, etc. quickly --- in an ice bath or using a cooling wand with frequent stirring and monitoring to 25C and then moving to refrigerator.