Don Cherry's Sports Grill, Don Cherry's Sports Grill - Inspection Report

Inspection Information:

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

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

Code	Description
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: (CORRECTED DURING INSPECTION) Temperature logs not maintained (Public Health significance) - Routine monitoring can identify issues with refrigeration equipment before product is spoiled and must be discarded. Your due diligence is proven by daily temperature logs. Corrective Action: Monitor and log all refrigeration temperatures at least twice a day.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: (CORRECTED DURING INSPECTION) Lower Kitchen: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes or sanitize with high temperature dishwasher in the upper kitchen for all dish ware that has been in the lower kitchen dishwasher. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Serving dishes chipped - Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (Public Health significance) - Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Replace chipped serving dishes. Have this item complete by next routine inspection.
116	Improper Construction / Maintenance of Establishment Observation: Floor tiles cracking further degradation expected. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns. Corrective Action: Repair or replace floors, ceiling tiles, walls in your upcoming renovation plans. Complete by next routine inspection.
118	Other (Specify) Observation: Sanitizer logs not maintained (Public Health singificance) - Routine monitoring can identify issues with sanitizing equipment before it is used. Your due diligence is proven by daily sanitizer logs. Corrective Action: At minimum monitor and log the Quats sanitizer and Chlorine sanitizer at least twice a day (janitorial sanitizer dispensing unit and chemical dishwasher in lower kitchen respectively). Have this system in place by next follow up inspection.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: (CORRECTED DURING INSPECTION) Temperature logs not maintained (Public Health significance) - Routine monitoring can identify issues with refrigeration equipment before product is spoiled and must be discarded. Your due diligence is proven by daily temperature logs. Corrective Action: Monitor and log all refrigeration temperatures at least twice a day.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: (CORRECTED DURING INSPECTION) Lower Kitchen: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes or sanitize with high temperature dishwasher in the upper kitchen for all dish ware that has been in the lower kitchen dishwasher. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Serving dishes chipped - Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (Public Health significance) - Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Replace chipped serving dishes. Have this item complete by next routine inspection.
116	Improper Construction / Maintenance of Establishment Observation: Floor tiles cracking further degradation expected. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns. Corrective Action: Repair or replace floors, ceiling tiles, walls in your upcoming renovation plans. Complete by next routine inspection.
118	Other (Specify) Observation: Sanitizer logs not maintained (Public Health singificance) - Routine monitoring can identify issues with sanitizing equipment before it is used. Your due diligence is proven by daily sanitizer logs. Corrective Action: At minimum monitor and log the Quats sanitizer and Chlorine sanitizer at least twice a day (janitorial sanitizer dispensing unit and chemical dishwasher in lower kitchen respectively). Have this system in place by next follow up inspection.