The Mix by Ric's Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 25, 2010
Number of critical violations:	2
Number of non-critical violations:	2
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation:  Stand-up cooler next to hand sink was overstocked and the abundance of containers were interfering with the air flow from the top to the bottom – items on the bottom that were measuring internal temp 19C were discarded (macaroni and cheese, clam chowder, tomato spaghetti sauce). Corrective Action: Kitchen manager advised that this cooler can not be overstocked, turn the temp down to help keep cooler temps lower, and not to be used for cooling foods from hot.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Final rinse temperature of dishwasher measured 66C. Corrective Action: Final rinse of dishwasher must measure 71C at the plate. Until unit is repaired, all dishware washed in this unit must then be manually sanitized using a 200ppm quatz rinse followed by air dry.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Glasswasher behind bar measured 0ppm chlorine sanitizer. Corrective Action: Do not use this unit until it is repaired and delivering an adequate concentration of sanitizer during final rinse.
113	Improper Sanitary Facilities Observation: Hand washing station behind the bar was not stocked. Corrective Action: All hand washing stations must have liquid soap and paper towel.
113	Improper Sanitary Facilities Observation: Hand washing station in the kitchen was obstructed by dishware and a garbage can. Corrective Action: All hand washing stations must be accessible at all times - this was corrected during inspection.
118	Other (Specify) Observation: Ice scoop was stored in the ice behind the bar. Corrective Action: Ice scoop must be stored in a separate container.

Comments:

This inspection was conducted by Kelcey Watts and Jonathan Pickles.

General Observations:
1. Hot holding temperatures measured >60C.
2. Freezer temperatures measured <-18C.
3. Cold holding temperatures measured <4C with exception of 1 cooler (see above).
4. Quat sanitizer measured 200ppm.
5. Public washrooms were clean and stocked.
6. Temperature logs were up to date.
7. Ice machine was clean.