El Furniture Warehouse Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 10, 2012
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: The faucet of the handwashing sink is dripping. The faucets on the 2 compartment sink near dishwasher needs to be secured to the wall. Corrective Action: Repair the faucets on the hand washing sink and the 2 compartment sink.
116	Improper Construction / Maintenance of Establishment Observation: Some of the ceiling tiles in the kitchen have been removed/broken. Corrective Action: Repair the drop ceiling in the kitchen.
118	Other (Specify) Observation: Sanitizer solution is not provided in an properly labelled container. Corrective Action: Sanitizer in a properly labelled sanitizer bucket or spray bottle must be kept available in the food preparation area all the time.
118	Other (Specify) Observation: Sanitizer test strips are not available. Corrective Action: Provide quat sanitizer test strips to verify sanitizer concentration from the dispenser.
118	Other (Specify) Observation: Temperature logs are only being maintained for the walk in cooler. No logs being maintained for the line coolers and sanitizer concentrations in dishwasher/glasswasher. Corrective Action: Start maintaining temperature logs for all the refrigeration units and for the sanitizer concentration in the mechanical dishwasher and mechanical glasswashers. Chlorine test strips are available for the dishwasher. Iodine test strip will be needed to daily monitor sanitizer concentrations in the glasswashers.
118	Other (Specify) Observation: At the time of this inspection, lot of smoke observed inside the kitchen indicating lack of adequate ventilation. The ceiling tiles inside the kitchen are getting dark stains, apparently from inadequate ventilation and accumulation of excessive smoke. According to the information provided by the manager, the ventilation hood is regularly serviced. Corrective Action: Investigate the reasons for lack of ventilation in the kitchen and take appropriate corrective actions to remediate the problem. Section 4 (h) of the Food Premises Regulation requires a food premises to be equipped with ventilation equipment that is adequate to prevent accumulation of smoke, grease, water vapors and objectionable odors.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: None of the two mechanical glassware washers are providing 12.5 ppm iodine in the rinse water. Corrective Action: Repair/service the glasswashers to provide minimum 12.5 ppm iodine or 50 ppm chlorine in the rinse cycle.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: Paper towel not provided on the main hand washing station near the preparation area. Corrective Action: Provide paper towel in a dispenser near the main handwashing station.

Comments:

Discussed the results of this inspection with Dominic Boucher, owner/operator of the restaurant.
In compliance items:
- All refrigeration temperatures are below 4 degree Celsius.
- Freezers below -18 degree Celsius.
- Food handling practices appear to be satisfactory.
- Food storage practices appear to be satisfactory.
- The dishwasher is providing >50 ppm chlorine in the rinse cycle.
- Thermometers available in all the coolers.
- Sanitizer dispenser providing more than 200 ppm quat solution. Recommend re- calibrating the sanitizer dispenser. Minimum 200 ppm quat concentration must be verified by using test strips.
-No signs of any pest infestation.

A follow up inspection required.