Observation: The handwash station at the bar does not have paper towels or a paper towel dispenser.
Corrective Action: Provide a paper towel dispenser in this area.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 21, 2012 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The handwash station at the bar does not have paper towels or a paper towel dispenser. Corrective Action: Provide a paper towel dispenser in this area. |
Comments:
Premises is clean and well maintained.
Temperature logs are now provided for the facility and include hot and cold holding. They are generally complete and up to date. Thank you for addressing this item from the previous report.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory except where noted on item 604.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· 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 is measured with a thermometer.
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements. Large batches of liquid food were observed cooling properly with an ice wand.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· 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)
· Quat sanitizer is available and the concentration is 200ppm as required.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.