Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 26, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 509 | Items not required in food premise operation are not stored on the premise (Sec 18) Observation: A lot of broken equipment and other metallic junk is being stored in the dry storage area in the basement. Uncorrected from the previous routine inspection. Corrective Action: Any items not required for the food service operation must be removed from the premises.  |
| 604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The front bar has no soap on any of the sinks. This remains uncorrected from the previous inspection. Corrective Action: Provide soap on at least one hand sink in the front bar. |
Comments:
Routine Inspection.
In compliance items:
- Refrigeration temperatures are 4 degree Celsius or below.
- Freezer temperatures are -18 degree Celsius or below.
- Temperature logs and food cooling logs being maintained.
- Thermometers available in the cooling units.
- Hot holding temperatures are >60 degree Celsius.
- Hand washing facilities are satisfactory.
- Main kitchen dishwasher and glass washer providing > 50 ppm chlorine in the rinse cycle.
- Bar glass washer is providing > 12.5 ppm iodine in the rinse cycle.
- Quat sanitizer available in sanitizer buckets in the work areas.
- Food storage practices in the walk in cooler and freezer appear to be satisfactory.
- Food handling practices appear to be satisfactory.
- No signs of pest infestation.
- The ventilation system has now been repaired.