Rendezvous Ridge and Christine's - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 21, 2006
Number of critical violations:3
Number of non-critical violations:  3
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Christine's - prep cooler #3 and drawers under the charbroiler are not maintaining temperature below 4 degrees Celsius.
Corrective Action: Ensure all coolers are maintained < 4 degrees Celsius; continue to monitor temperatures regularly - maintenance staff contacted at time of inspection.
107  Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
Observation: Christine's - improper reheating of food occurring; items placed into hot-holding unit cold and slowly brought up to temperature.
Corrective Action: Ensure proper reheating of food; rapidly reheat product to 74 degrees Celsius prior to placing in hot holding unit.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Dishwasher rinse temperature measured as 60 degrees Celsius at the dish; dishwasher temperature gauge reading 85 degrees Celsius.
Corrective Action: Rinse temperature must reach 71 degrees Celsius at the dish to ensure dishes are adequately sanitized (corrected at time of inspection); service dishwasher to ensure temperature gauge is working properly.
110   Food Not Protected - General
Observation: Ice machine downstairs - plastic insert being used as an ice scoop is stored directly in the ice.
Corrective Action: Ensure proper storage of the ice scoop to prevent contamination of the ice.
110   Food Not Protected - General
Observation: Spray bottles tested for Quat concentration ranged from 0 - 200 ppm.
Corrective Action: Ensure that all Quat sanitizer spray bottles have an adequate concentration; those with a concentration < 200 ppm must not be used for food contact surfaces; all wiping clothes used must be stored in a 200 ppm Quat solution.
110   Food Not Protected - General
Observation: Dirty knives are being stored between the sink and counter on the main line.
Corrective Action: All utensils must be properly cleaned, sanitized and stored in a manner which prevents contamination; proper knife storage is available (corrected at time of inspection).
113   Improper Sanitary Facilities
Observation: Soap is not provided at the handsink in Christine's bar area.
Corrective Action: Ensure that all handsink are equipped with liquid soap and paper towels.
116   Improper Construction / Maintenance of Establishment
Observation: Build-up of dirt and food debris in warehouse area (particularly under shelves); syrup is beginning to build-up on floor in pop room.
Corrective Action: Ensure regular cleaning of the downstairs (warehouse) area.
116   Improper Construction / Maintenance of Establishment
Observation: The lid in the chest freezer (grill area) is cracked with exposed foam.
Corrective Action: Lid of freezer should be repaired.


Additional items noted at time of inspection:
- All walk-in coolers are maintaining temperature <4 degrees Celsius - good; painted flooring in several units is beginning to chip, should be repainted prior to next season; ensure that units are not overloaded and fans are not blocked, this will allow for proper air circulation.
- General cleanliness of facility is satisfactory.
- Sanitation of public and staff washrooms is satisfactory; proper handwashing facilities are provided in washrooms.
- Staff hygiene appears satisfactory; ensure that proper glove use is occurring, particularly if staff members have bandages on hands/wrists.
- Proper cooling of large batched of foods appears to be occurring; food is covered and dated in coolers - good.
- All hot-holding temperatures on service lines are satisfactory (> 60 degrees Celsius); temperature of all grab-and-go units is satisfactory (< 4 degrees Celsius).