Breakers Pub, Breakers Pub - Inspection Report

Inspection Information:

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

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

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Salad cooler across from the ice machine is 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.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 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 for all dish ware. 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. In the interim, use your three compartment sink for manual dishwashing using a 200 ppm bleach solution.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: QUATS Change sanitizing solutions as required to always maintain an effective concentration of 200 ppm QUAT. The QUATS dispenser was adjusted to provide a sanitizing solution of 200ppm. Sanitizer bottles were refilled. Operator was asked to resanitize food contact surfaces in the food prep area.
308	Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad cooler not able to maintain food at 4°C Corrective Action: Adjust setting on cooler and monitor cooler temperature to ensure it decreases to 4°C. Have cooler serviced if it is not able to maintain a temperature of 4°C or less.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Salad cooler across from the ice machine is 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.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 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 for all dish ware. 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. In the interim, use your three compartment sink for manual dishwashing using a 200 ppm bleach solution.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: QUATS Change sanitizing solutions as required to always maintain an effective concentration of 200 ppm QUAT. The QUATS dispenser was adjusted to provide a sanitizing solution of 200ppm. Sanitizer bottles were refilled. Operator was asked to resanitize food contact surfaces in the food prep area.
308	Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad cooler not able to maintain food at 4°C Corrective Action: Adjust setting on cooler and monitor cooler temperature to ensure it decreases to 4°C. Have cooler serviced if it is not able to maintain a temperature of 4°C or less.