Dusty's Backside - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 26, 2012
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
113	Improper Sanitary Facilities Observation: The cappuccino bar does not have a paper towel dispenser at the hand sink. Corrective Action: Install a paper towel dispenser.
113	Improper Sanitary Facilities Observation: A large garbage container was obstructing access to the hand washing station. Corrective Action: Hand sinks must be easily accessible. Do not situate garbage receptacles next to hand sinks due to the risk of cross-contamination.
116	Repeat Improper Construction / Maintenance of Establishment Observation: The carpeted flooring behind the cappuccino bar is visibly soiled and cannot be easily cleaned. Corrective Action: Remove carpeting and replace with a material that is smooth, non-porous and can be easily cleaned.

Comments:

Items corrected from January 25, 2011 report:
1. Paper towel dispenser at hand sink has been repaired.

Outstanding items:
1. Potentially hazardous foods stored in ice baths - see comments below.
2. Carpeted flooring behind cappuccino bar - see comments above.

General Observations:
1. Mechanical refrigeration units measured <4C.
2. Hot holding units measured >60C.
3. Hand washing station was equipped with liquid soap and paper towel.
4. Thermometers noted in coolers.
5. Quat sanitizing solution available for food contact surfaces.
6. Inspection was conducted following a very busy breakfast/lunch service - general sanitation was acceptable given the circumstances.

Recommendations:
2 bus bins ice baths were noted adjacent to the hot service counter and were being used to store condiments and a large container of coleslaw. Rotation of the coleslaw was discussed with the staff person on site during inspection. Based on the discussion there did not appear to be a breach of the maximum 2 hour holding rule at >4C. However this is likely due to the unusually busy lunch service. Whilst the use of ice baths is employed in other service areas for condiment storage it is strongly recommended that a proper mechanical refrigeration unit be relocated to this area to accommodate these potentially hazardous foods.