Nancy O's - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:April 11, 2019
Number of critical violations:2
Number of non-critical violations:  0
Follow-up Required:  Yes

This facility was given a moderate hazard rating.
More information on hazard ratings.

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

Code Description
205Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: The downstairs 2-door cooler was observed at an ambient temperature of 6.9°C and the upstairs prep cooler beside the grill was observed at ambient temperatures between 7 and 8.1°C. Owner adjusted the temperature of the downstairs cooler during the inspection. Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
Corrective Action: Adjust the upstairs prep cooler and monitor the temperature. Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
302Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Bar glasswasher was run for 3 cycles and reached the following final rinse temperatures: 57°C, 61°C, and 64.9°C. The gauge was reading 81°C during each cycle. Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71°C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
Corrective Action: All glassware must be washed and sanitized using the kitchen dishwasher or manually washed by soaking in a bleach solution at 200 ppm for 2 minutes. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
302Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: QUAT labelled spray bottles tested at 0 ppm during inspection. A cleaning detergent was being used instead of sanitizer on-site.
Corrective Action: QUAT spray bottles were emptied and re-filled with bleach solution at 200ppm at time of inspection. Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications and ensure all spray bottles are properly labelled.