Dusty's Bar - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 26, 2009
Number of critical violations:	2
Number of non-critical violations:	2
Follow-up Required:	Yes

Violations:
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: A number of the inserts in the tops of refrigeration units were too full resulting in food at the surface not holding at less than 4C. Corrective Action: Inserts should not be over-filled to ensure that a 4C maximum temperature is maintained throughout the food product.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: There are two ice baths being used to store inserts of garnishes and sauces. Corrective Action: The use of ice baths is not an effective method for keeping potentially hazardous foods below 4C. Discontinue using ice baths and store all potentially hazardous foods in a refrigerator OR develop a policy where staff discard and replace all foods holding in ice-baths every 2 hours. The second option will require the use of a timer or time stickers for monitoring the 2 hour limit.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The final rinse temperature of the dishwasher was 68.5C. Corrective Action: In order to achieve effective heat sanitization of dishware, the temperature of the water entering the unit at the manifold must be 82C and the temperature of the water at the plate must be 71C. Staff should be trained to conduct a daily test of the dishwasher to ensure it is achieving an adequate temperature. This can be achieved by using a maximum registering probe thermometer or thermolabels - results of daily tests should be recorded in a log.
113	Improper Sanitary Facilities Observation: The automatic paper towel dispenser in the back of the kitchen was not working at time of inspection. Corrective Action: Replace batteries/repair unit as needed.
116	Improper Construction / Maintenance of Establishment Observation: The ceiling tiles in the kitchen are in disrepair. Corrective Action: Ceiling tiles will have to be replaced.

Comments:

General Observations:
1. All temperatures of refrigeration units met regulatory requirements at time of inspection.
2. Dry storage, walk-in cooler and walk-in freezer food storage was all acceptable.
3. This facility has an excellent 90 minute policy for switching out cutting boards and utensils on the line, checking temperatures and draining/refilling dishwasher. All temperature logs were up-to-date.
4. There were no signs of pests during inspection.
5. Facility has quatz sanitizer on site for cleaning food contact surfaces - measured 200ppm.
6. All equipment is in good repair.
7. Floors, and walls were clean (flooring recently replaced).
8. The bar area was satisfactory.
9. The hood over the grill is clean - next service due in March, 2010.
10. All refrigeration units had thermometers.
11. Food preparation was observed and all staff seemed to have a good understanding of safe and sanitary food handling practices.

Recommendation:
Part of the "every-90-minute" policy should be to sanitize all counters and potential food contact surfaces before new cutting boards are placed on the line.

Future Upgrades Required:
1. Ceiling tiles throughout kitchen area.