Observation: The salad dressings at the pass are not being kept below 4C.
Corrective Action: The maximum time for potentially hazardous foods to sit above 4C is 2 hours. Ensure that all salad dressings are rotated every 2 hours or store the dressings in a cooler.
Observation: The burger prep station cooler was running slightly above 4C.
Corrective Action: Ensure that all potentially hazardous foods are kept below 4C. During the inspection, it was noted that the saran wrap used to cover the inserts of foods in the top drawers was being sucked into the air intake within the unit - which may contribute to the problem of maintaining proper temperatures. Consider using shallower inserts or replacing saran wrap with lids. The temperature setting of this unit was also adjusted during the inspection. Staff should monitor this unit closely over the next couple days to ensure that temperatures are below 4C.
Observation: This facility uses a quatz sanitizer for cleaning food contact surfaces; however there are not enough sanitizer spray bottles within the kitchen area and those in place are not properly labelled.
Corrective Action: Ensure that the kitchen is equipped with additional spray bottles of sanitizing solution and that all bottles are properly labelled in accordance with their contents and intended uses. Alternatively, the use of sanitizer buckets can be used for storing wiping cloths. Staff should also be routinely checking the concentration of the sanitizing solution with test strips to ensure that a minimum concentration of 200ppm.
Observation: Foods in the walk-in freezer and dry storage area were stored directly on the floor.
Corrective Action: All foods must be stored a minimum of 6 inches off the floor.
Observation: There were open bags of food in the dry storage area.
Corrective Action: All open foods must be stored in food-grade containers with lids.
Observation: The cleaning and sanitation of the prep line coolers needs to be improved.
Corrective Action: Routine cleaning and sanitizing of all coolers should be included as part of this facility's sanitation plan.
Observation: There are wooden shelves at the pass and behind the bar that cannot be easily cleaned due to their dark color and porosity.
Corrective Action: All wooden shelves must be smooth and non-porous to facilitate cleaning and preferably light colored so staff can easily identify when cleaning is required.
Observation: The kitchen handsink is located immediately next to the prep counter and there are no provisions in place to prevent handwash water from splashing onto food contact surfaces.
Corrective Action: Install a splash guard in between the handsink and the prep counter.
Observation: Access to the handsink in the kitchen was obstructed by a garbage can.
Corrective Action: Re-locate the garbage can and ensure that the handsink can be easily accessed by staff.
Observation: Temperature logs for all refrigeration units were on-site, but routine checks have not commenced since the winter season re-opening.
Corrective Action: Begin checking refrigerator temperatures on a daily basis and recording observations in the log sheets.
Observation: Dishracks in the dishpit are currently stored on the floor.
Corrective Action: All dish racks should be stored off the floor.
Observation: The door seals to the small freezer next to the grill are coming unglued.
Corrective Action: Replace the door seals.