Dirk and Bernie Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 05, 2011
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
113	Improper Sanitary Facilities Observation: The paper towel dispenser at the far end of the kitchen is obstructing access to kitchen equipment and is not in use. Corrective Action: Remove the paper towel dispenser and install in a more suitable location. A smaller dispenser above the two compartment sink would also be adequate.
116	Improper Construction / Maintenance of Establishment Observation: The lights in the dishwashing do not have shatterproof covers. Corrective Action: Install shatterproof covers. Plastic sheathes that slide over the fluorescent tubes would also be adequate.

Comments:

Outstanding items from previous report: shatterproof light covers in dishwashing area.

General Observations:
1. Temperatures for refrigeration units measured <4C
(Note: display cooler in front area does not maintain 4C - unit currently used for baked goods and drinks only Operator indicated that unit will be replaced within the next couple months.)
2. Thermometers noted in all coolers
3. Temperature logs are on site and up-to-date
4. Dishwasher final rinse cycle measured >71C at plate. A waterproof thermometer has been purchased for monitoring the final rinse temperature however it does not work. Suggest thermo-labels in lieu of thermometer.
5. Sanitizing solution for the spray bottles and wiping cloths did not register on quat test strips. Operator must ensure that the dispensary is calibrated to deliver an adequate concentration of sanitizing solution and have test strips available for measuring sanitizing solutions. Until it can be confirmed that dispenser is delivering an adequate concentration of sanitizing solution operator has agreed to use chlorine
6. Operators have completed Foodsafe Level 1 training
7. Permit posted
8. Hand soap and paper towel is available on site.
9. General cleaning and sanitation is satisfactory. More work is needed under counters and equipment to completely remove food debris. This will help discourage pest activity.
10. Food storage acceptable - ensure that all dry goods are sealed in containers with tight-fitting lids.