Timberwolf Restaurant & Lounge. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 14, 2009
Number of critical violations:	2
Number of non-critical violations:	0
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: Foods in refrigerated drawer (burgers and steaks) recording temperatures between 6C and 10C. Corrective Action: Burgers and steaks were moved to walk-in cooler (maintained at 4C). Potentially hazardous foods must be stored at 4C, or below. Recommend monitoring temperature of each set of refrigerated drawers separately (record results on Temperature logs daily). Do not return meats to refrigerated drawer, until fridge temperatures are consistently maintained at 4C, or below.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper concentration for adequate time (Chlorine 100ppm). Corrective Action: Dishwasher sanitizing rinse must provide 100ppm chlorine. Ensure dishwasher sanitizer concentration is monitored daily and results recorded on Sanitation log. Repair person called during inspection. Dishes to be manually sanitized, until dishwasher repaired.

Comments:

All other conditions satisfactory:
- Liquid handsoap and paper towels provided at all handwash stations.
- Quats sanitizer used with clean wiping cloths, for wiping food contact surfaces.
- Refrigerated temperatures recorded 4C, or below
- Temperature log maintained daily.
- Dry food storage area well maintained.
- Trans-Fat regulations reviewed with operator.
- Foods in walk-in cooler covered, labelled, dated, well organized.
- Foodsafe certified staff on-site.