Observation: The two upright coolers have been replaced and are maintaining acceptable food temperatures; the prep cooler is not maintaining food temperatures. The following observations were made using a probe thermometer: mango salsa at 12.2C, Olives at 10.9C, fresh tomato salsa at 15.6C, carrots in water at 10.5C, whole garlic cloves in oil at 12.6C, garlic butter at 12.1C, scallops at 8.1C and basil mayo at 12.0C. All of these items were in the top inserts except the scallops which were in the bottom right drawer and the basil mayo which was in the top left drawer. It was also noted that none of the drawers provide a tight seal when they are closed and the configuration of inserts in the top leaves multiple gaps that are allowing cold air to escape. There were also a number of plastic inserts in use including several that are 1/2 the depth of a regular insert. These are less efficient at maintaining temperatures. A number of the plastic inserts had broken edges also contributing to cold air loss. There were also a few inserts double stacked further contributing to temperature control issues.
Corrective Action: Recent efforts to address the ongoing temperature control issues have resulted in the replacement of the 2 upright coolers. However all coolers must be capable of maintaining food temperatures at or below 4C - this unit must be brought into compliance. As documented on several past inspection reports a number of efforts have been made to improve insert food temperatures with limited success. It is strongly recommended that a new unit be purchased. A replacement prep cooler should have a lid on hinges that can be opened and closed on demand during service. With the exception of whole fresh fruits and vegetables, foods in vinegar and dry herbs, no further food storage will be allowed in this unit until the temperatures are compliant with the regulations. A few food items had to be discarded due to temperature abuse - the remaining items that are not those listed above were relocated to the upright coolers. With added demand now placed on the upright coolers extra diligence will be required for temperature monitoring. Thermometers should be placed in the warmest part of the coolers and monitored 3 times per day at 9am, 1pm and 5pm. Note: Because this cooler represents 1/3 of the refrigerated storage space in the kitchen it will not be feasible to operate for any length of time without correction actions being implemented. Should it be found that the 2 upright coolers cannot supply an adequate volume of cold storage space to safely maintain food temperatures a menu restriction may be implemented.
Observation: The glass washer at the bar had no detectable concentration of sanitizer during inspection; the bottle of sanitizing solution was empty. This is the second consecutive inspection where this observation was made.
Corrective Action: Once a new bottle was connected to the machine and the lines were primed the unit measured a concentration of 50ppm chlorine. Checking for sanitizer concentration must be part of the opening duties and conducted every day.
Observation: There is no hot water at the hand sink.
Corrective Action: Repair the faucet and restore hot water supply to the hand washing station.