Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | November 09, 2011 |
Number of critical violations: | 0 |
Number of non-critical violations: | 4 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
110 | Food Not Protected - General Observation: The ice scoop at the bar was stored in the ice bin (the one on wheels at the coffee station). Corrective Action: Ice scoops must be stored in a separate receptacle. |
113 | Repeat Improper Sanitary Facilities Observation: Soap is provided at the bar for hand washing but there was no paper towel available at time of inspection. Corrective Action: A paper towel dispenser should be mounted somewhere behind the bar. |
116 | Improper Construction / Maintenance of Establishment Observation: There is a tall set of wooden cubbies in the Mallard area of the kitchen next to a hand sink that are deteriorating - edges have missing laminate and they can no longer be easily cleaned. Corrective Action: Eventually these will need to be replaced. In the mean time the edges of the shelves could be sealed with paint so they can be properly cleaned. |
118 | Other (Specify) Observation: The bar coolers did not appear to have thermometers. Corrective Action: All bar coolers must have thermometers - especially those used to store dairy, juices and drink garnishes etc. |
Comments:
General cleaning for the bar area could be improved, especially where coffees are prepared. Areas behind and under equipment do not appear to have been thoroughly cleaned recently. Glass washers had adequate concentration of sanitizing solution. Spray bottles of quat sanitizer were also available. Refrigeration units in the kitchen met regulatory requirements. Kitchen refrigerators also had thermometers and temperature logs are maintained. Hand washing station in kitchen area is equipped with liquid soap and paper towel.