Grimm's Gourmet & Deli - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	June 18, 2009
Number of critical violations:	2
Number of non-critical violations:	3
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Display coolers are not maintaining protective temperature of <4C. Temperatures were recorded between 5C and 7C. All potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogenic microorganisms. Corrective Action: The temperature logs indicate that all coolers consistently maintain protective temperature requirements. Operator had adjusted the thermostat of the coolers the morning of the inspection day. Continue to ensure these coolers are monitored daily and that corrective actions are employed when required.
109	Critical Other (Specify) Observation: A food safety plan is not in place for this facility. Corrective Action: Having a food safety plan will ensure that all foods handled and prepared on site are guarded against the introduction and/or growth of pathogens and their toxins. Develop a food safety plan in accordance with the informational package provided. Directions were provided to the staff on how to accomplish this. Send a copy of the food safety plan to the health office by July 31st for review and approval.
110	Food Not Protected - General Observation: Some meats in the cooler were being stored above the ready-to-eat foods. Corrective Action: Ensure all meats are stored below anything that will not receive a cooking step to prevent cross contamination with meat juices from occurring.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: The stand-up freezers have a build up of frost. Over time, this will reduce the lifespan of your freezer equipment and make it difficult to maintain the required protective temperature of -18C. Corrective Action: Defrost the freezer regularly.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: The large cooler has food debris on bottom and the racks are in need of cleaning. Corrective Action: Arrange to have the cooler cleaned regularly as part of your sanitation plan.
118	Other (Specify) Observation: An ozone-based sanitizer is being used to store wiping cloths. Corrective Action: This product is not an approved sanitization method for restaurants. Until this product has been reviewed and its efficacy for achieving bacterial kill can be substantiated, discontinue using this as a substitute for quatz sanitizer. Store all wiping cloths in a bucket of quatz sanitizer with a minimum concentration of 200ppm.

Comments:

General Observations:

1. Overall condition of the premises is good.
2. Food handlers are foodsafe certified and seem to have a good knowledge of safe food handling procedures.
3. Food preparation was observed at time of inspection - no concerns at this time.
4. Refrigerator temperatures are slightly high in display coolers, but were adjusted in the morning. (see violations)
5. Large storage coolers and freezers are operating at the correct temperatures of <4C and <-18C respectively.
6. Dishwasher is running a hot sanitization step - temperature is adequate.
7. Quatz sanitizer solution measured at >200ppm - do not use ozone as a replacement for quatz. (see violations).
8. Some general organization in back area is required to make it easier to clean floors.
9. All baked goods are prepared on site and kept wrapped and refrigerated when required.
10. Washroom facilities are clean - good.
11. Hand washing stations are equipped with liquid soap and disposable paper towel - good.
12. No visible signs of pests at time of inspection.
13. Daily temperature logs are kept for all coolers - thermometers are available in all coolers.

A review of the food safety plan will be conducted with the operator once submitted.