More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 13, 2022 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 3 |
| Follow-up Required: | Yes |
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: 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. |
| 209 | Food not protected from contamination [s. 12(a)] Observation: Raw meat is stored above ready to eat foods and produce. Observed leftover grime on backside of meat slicer as well. Food stored on ground. One scoop for icing sugar was left in product for ongoing use. Light fixtures did not have covers in food preparation area. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Glass from broken light fixtures may contaminate food stored below. Corrective Action: Store raw meats below and isolated from ready to eat items and produce. All food and equipment should be stored off the ground. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Light fixtures or individual light bulbs should have coverings over them. |
| 307 | Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wood used as shelving and on trays 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: Refinish surfaces to provide a durable easy to clean surface. |
| 312 | Items not required for food premises operation being stored on the premises [s. 18] Observation: Charging cable for phone was present in food preparation area. Public Health significance - items are likely not sanitized and may lead to contamination of food contact surfaces. Corrective Action: Item should be stored outside of food preparation area or should not be in contact with food contact surfaces. |