Rendezvous Ridge and Christine's - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 17, 2013
Number of critical violations:0
Number of non-critical violations:  2
Follow-up Required:  No

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 grout in the of the kitchen is deteriorating - next to the mop sink and in the dish pit area.
Corrective Action: Please re-finish or re-grout these areas.
116   Improper Construction / Maintenance of Establishment
Observation: The floor in the kitchen was a little greasy today, also some grease spill clean up "kitty litter" material was noticed near the deep fryer and next to the mop sink.
Corrective Action: Please make sure that staff are fully cleaning up any spills and that the method of cleaning the floor removes all the grease.
116   Improper Construction / Maintenance of Establishment
Observation: Some of the lights in the downstairs do not have covers - it is possible that the lights are "shatter resistant".
Corrective Action: Provide the specs,or provide the covers.
116   Improper Construction / Maintenance of Establishment
Observation: A check valve is required for the water line on the outside wall in the loading area downstairs.
Corrective Action: Please provide a check valve for the water line on the outside wall in the loading area downstairs.
402   Food is protected from contamination (Sec 12(b))
Observation: A full insert of sauce vierge is stored at room temperature to ensure that the olive oil is liquid
Corrective Action: Discarded at time of inspection. Please have the chef of christines change the process for making the sauce vierge to ensure that the food is not left out at room temperature for extended periods and that there is control over this process.

Comments:

to ensplease have the chef of christines change the process for making the sauce vierge to ensure that the food is not left out at room temperature for extended periods and that there is control over this process.