Observation: As a result of some repairs that were conducted to address a water leak, there is some temporary wood plywood covering several areas of the floor. Whilst the plywood has been painted so it is not absorbent, it is trapping food debris all along the edges and water is ponding between the wood and the cupboards behind the bar.
Corrective Action: Operator confirmed that flooring will be replaced no later than during seasonal shut down.
Observation: One of the p-traps under the bar appears to be leaking, there was a bucket full of water sitting directly underneath the piping.
Corrective Action: Repair any leaks so that water does not accumulate on the ground under the bar.
Observation: The light in the janitorial closet was not working.
Corrective Action: Repair the light so it works properly.
Observation: (REPEAT) Food containers in the dry storage room do not have proper lids - those in place are held together with masking tape.
Corrective Action: Replace the broken lids with proper fitting lids that can be easily cleaned. This item has been outstanding since July 2011.
Observation: (REPEAT) Duct tape was noted at all three ice wells behind the bar as well as along the right hand side splash guard at the far right sink of the bar.
Corrective Action: Duct tape traps food debris and can be a harborage area for bacteria. Remove all tape and seal areas with an appropriate compound.
Observation: One of the advance-prepared items for today's lunch service was mushroom, herbs and garlic lightly warmed in oil - to be used for making pasta sauces. The mushroom herb oil infusion was heated on the stove and then transferred warm into an insert for holding in the cooler under the salamander. The temperature was checked and measured 34C.
Corrective Action: Storage of garlic, herbs and mushrooms in oil above 4C presents a risk of botulism toxin formation within the product. The refrigerated inserts under the hot salamander grill cannot be reliably used for proper cooling of potentially hazardous product. All product made in advance must be properly cooled in the walk-in cooler prior to being placed in the inserts.
Observation: The wall oven in the kitchen by the pizza station is not presently in use. During today's inspection there was an insert of chili peppers and an insert of clean ramekins being stored on the small shelf of the oven. Because of a heavy build up of dust and grease there was a risk of contamination from falling debris to both the food and the clean dishware.
Corrective Action: If the oven is not going to be used anymore the area must be sealed off so that any product or equipment stored on the shelf is in a sanitary environment and not subject to risk of contamination.
Observation: There is a build up of dust and debris inside the vent above the dishwasher.
Corrective Action: Thoroughly clean the hood.
Observation: The glass washer was operating without sanitizer.
Corrective Action: Staff must be trained to check the sanitizer levels at the start of each day and replenish the product when needed. The rubber curtains for the glass washer should also be replaced - they are missing some panels and as a result wash and rinse water is spraying out of the machine onto clean glassware and surfaces when the machine is operating.
Observation: (REPEAT) The cooler under the salamander grill is consistently warm as a result of the radiating heat from above.
Corrective Action: Insulate the lid of the cooler to help maintain the temperature of potentially hazardous foods at or below 4C. This item was also noted on the January 25 2012 inspection report.
Observation: The freezer next to the walk-in cooler was not working at time of inspection.
Corrective Action: All equipment on the premises must be in good working order. Repair or replace the freezer.