Longhorn Saloon And Grill - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 10, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 3 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 118 | Other (Specify)
Observation: (repeat) Dishwasher temperature gauge does not register the final rinse temperature.
Corrective Action: Fix the guage or provide thermolabels to measure the dishwasher rinse temperature.
 |
| 505 | Food premises maintained in a sanitary condition (Sec 17(1))
Observation: Enhanced cleaning is required in the following areas: Underneath the main bar line, behind the ice machine, the floor and surrounding area next to the grease barrels downstairs in the garbage area.
Corrective Action: Ensure that this cleaning is completed. Reinspection in 1 week.
|
| 508 | Adequate equipment/facilities available for sanitary maintenance (Sec 17(3))
Observation: The hand sink in the outside bar was blocked and did not contain soap and paper towel.
Corrective Action: The bar area must have a functioning hard plumbed hand wash station with liquid soap and paper towels when it is in operation.
|
Comments:
Reinspection to be conducted next week to discuss health rules with respect to catering and offsite functions as well as proposed construction plans - any construction plans must be approved by this department prior to conducting any work.
Premises is generally well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory except where noted.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish)
· 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)
· 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.
· Backflow devices are present.
· Some expired/ old food was observed but had already been identified by staff and designated for waste. This food was the recieved spoiled as aresult of an error from the food supply company.
· No evidence of pests observed at time of inspection.
· Integrated Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food. Proper fruit fly controls have been implemented in the bar including plugging all drains and supplying fans in affected areas.
· At least one staff on site has Foodsafe training at time of inspection.
· The washrooms are clean and well-supplied.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept except where noted..
· There is adequate lighting and covers for the lights.
· There is adequate ventilation.
Some maintenance items suggested for the future include:
1. A different floor surface for the kitchen is recommended as the current surface does not last and will constantly need to be replaced every couple years. Instead, a properly installed, higher quality surface may make the kitchen easier to clean and last longer so that it does not need to be constantly replaced - recommend investigating high quality flooring surfaces.
2. Provide extra lighting and reorganization to the back corner of the dry storage area downstairs.
3. Completely rebuilding the bar with smooth non-porous flooring and counters with that have been properly sealed to the floor and pipes that have been properly enclosed and sealed to the floor will resolve fruit fly issues and save on cleaning time in this area - currently the underside of the bar is not smooth, and many pipes in this area are not completely sealed, resulting in recurrant water buildup, water damage, also the tiles are patched and uneven and are hard to clean.