Nancy O's - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Follow-Up
Inspection date:April 12, 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 Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Parts of the downstairs 2-door dairy fridge were maintaining ambient temperatures of 3.5°C while other sections of the unit were maintaining ambient temperatures between 4.8°C and 6.8°C. Garlic butter at the back was probed at 5.2°C. Parts of the upstairs prep cooler by the grill were maintaining 1.7°C and 2.6°C while other sections, on the right, were observed at 7°C. Cut vegetables probed at 7.8°C and curry sauce probed at 7.4°C. Staff advised these food items. 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: 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 Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Staff advised that the glasswasher was serviced earlier today. The glasswasher was run 3 times and reached a maximum sanitizing rinse temperature of 67.5°C at time of inspection. Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
Corrective Action: Staff were advised to continue washing and sanitizing glassware using the kitchen dishwasher. Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. 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.