Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 09, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Routine inspection. Discussed the results of this inspection with Executive Chef R.D Stewart.
The cooking staff, menu, and the name of this facility has recently changed. A process based updated food safety plan is available. Food safety plan reviewed with the Executive chef at the time of this inspection. The operator is advised to make a separate plan for beef carpaccio instead of grouping it with the non-cooked items. Surface searing of the meat and procuring non tenderized meat is a critical steps for making beef carpaccio.
In compliance items:
- Refrigeration temperatures of the units with potentially hazardous foods are 4 degree Celsius or below.
- Freezer temperature are -18 degree Celsius or below.
- Temperature logs are being maintained.
- A new food safety plan and sanitation plan has been developed.
- Thermometers available in all the cooling units.
- This facility relies on the Roland's pub kitchen for dishwashing. The dishwasher is sanitizing at >50 ppm chlorine.
- 200 ppm quat sanitizer available.
- Hand washing facilities are satisfactory.
- Food storage practices appear to be satisfactory.
- Food handling practices appear to be satisfactory.
- No signs of pest infestation.
- Food safe certified food handlers available.