Milestones - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 24, 2012
Number of critical violations:	0
Number of non-critical violations:	4
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: A few bags of open dried goods were noted in the dry storage room downstairs: icing sugar, pasta and chocolate. Corrective Action: Ensure there is an adequate supply of containers with tight fitting lids to store all open bags of dried goods.
110	Food Not Protected - General Observation: Improper handling and storage of clean, sanitized equipment and utensils: a crack between counters is presently being used to store cutting knives (between the fry station and the pass). Corrective Action: Knives must be stored in a way that protects them from possible sources of contamination - a magnetic strip or proper knife holder that can be washed and sanitized would be acceptable.
110	Food Not Protected - General Observation: One of the ice wells behind the bar currently has an insert separaring ice designated for drink use - the rest of the surrounding ice is used to store drink cartons (milk, juice etc). During the inspection a staff member was observed scooping ice for drinks from the area where bottles are stored and bottles were stored in the insert. Corrective Action: The present system does not allow for reliable separation of ice designated for drinks and ice that may be contaminated from the surface of drink containers. Drink containers must be stored elsewhere. Staff should also be reminded not to scoop ice from the ice wells using glassware and to use the metal scoop provided.
113	Improper Sanitary Facilities Observation: The soap dispenser upstairs and the paper towel dispenser downstairs are broken. Corrective Action: Repair all dispensers and ensure they are supplied with soap and paper towel at all times. A soap dispenser is also needed behind the bar.
116	Improper Construction / Maintenance of Establishment Observation: The caulking between the backsplash and the wall behind the 2 compartment sink is separating in places. Corrective Action: Remove existing caulking and re-caulk this area.
116	Improper Construction / Maintenance of Establishment Observation: The backsplash of the counters surrounding the dishwasher has separated from the wall - moisture and food debris are falling down the back and collecting on a small ledge of the wall as well as on the floor. A contributing factor is likely that the dishwasher and adjacent counter is not properly anchored causing the entire unit to shift and come loose from the existing caulking. Corrective Action: Seal the blacksplashes to the wall and ensure that all accumulated food debris is cleaned. Dishwasher and counters should also be properly anchored to prevent shifting during use.
118	Other (Specify) Observation: The glasswasher and a cooler behind the bar were not functioning at time of inspection. Corrective Action: The operator was aware of both malfunctions and indicated that neither of these units were being used however a bottle of coconut juice had accidentally been placed in the cooler and was discarded. Ensure that both of these units are repaired and functioning in a timely manner. Re-direct all glassware to the kitchen dishwasher in the mean time.

Comments:

Items corrected from previous report:
1. Coving installation under the bar was completed.
2. Backsplash of 2 compartment sink was sealed to the wall.
3. Mop hooks available in janitorial closet.
4. Pest control contract in place - reports kept on site.
5. Temperature logs are maintained and kept on site.

General Observations:
1. Regarding dishwashing: the kitchen dishwasher measured a final rinse temperature of 74.2C. Logs are maintained on a daily basis to track wash and rinse temperatures. The glasswasher in the kitchen was tested using a chlorine test strip - chlorine was detectable within the machine but not uniformly throughout the machine. There was no detectable chlorine on the glasses furthest from the chemical point of entry. The machine also had to be primed and run 3 times before any chlorine was detected. Until the machine is capable of delivering a uniform sanitizing rinse the main dishwasher should be used for all glassware.
2. Temperatures for all refrigeration units met regulatory requirements. Some of the insert temperatures were borderline. Some possible solutions were discussed with the operator during the inspection including potential modifications to the existing units that would re-direct the flow of cold air inside the coolers to provide more stable temperature control for inserts. Probe thermometers could also be permanently located in the inserts for continual temperature monitoring.
3. There were no issues noted with food storage. All foods protected from cross-contamination, covered and dated. All containers stored at least 6 inches off the floor.
4. There were no issues noted with food handling during inspection.
5. Quat sanitizer in spray bottles was located throughout the facility and tested 200ppm.
6. This facility has an on-going contract with a pest control company. There were no signs of a pest problem noted during this inspection.
7. General cleaning was acceptable - food and debris accumulation under and behind kitchen equipment was minimal. Some storage receptacles could be cleaned more thoroughly (e.g. plate chiller next to the dipper well).
8. Ventilation system was serviced recently and backflow preventers will be due for their annual check in April.

Recommendation:
1. There are 2 ice baths presently in use. Whilst these food items are rotated as part of the food safety plan to prevent temperature abuse it is strongly recommended that counter top mechanical refrigeration units be obtained and the use of ice baths be discontinued.