Mongolie Grill - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 18, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 508 | Adequate equipment/facilities available for sanitary maintenance (Sec 17(3))
Observation: The hand sink in the bar did not have a paper towel dispenser as requested on the previous report.
Corrective Action: There were hand towels present. Hand towels are only acceptable if there is an appropriate amount, they are changed after each use and they are different from the other green towels in the premises that are being used to wipe down countertops and other food contact surfaces. Either provide desingate hnad towels or a spool or paper towels. Indicate corrective action by email reply to this report.
 |
Comments:
Premises is clean and well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements using ice wands.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F)
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in generally good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.