21 Steps: Kitchen and Bar - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 05, 2014
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
116	Improper Construction / Maintenance of Establishment Observation: A portion of the wall underneath the dishwasher counter is an exposed particle board with no finishing on it. A part of this wall has become soaked with water dripping from the counter. This is an uncorrected violation from the previous inspection. Corrective Action: Replace any water damaged portion of the wall and provide a smooth water proof finish. Target completion date to correct this violation is 4 months from the date of this inspection.
118	Other (Specify) Observation: Temperature logs are not up to date. Sanitizer levels in the mechanical dishwasher and glasswasher are not being tested. Corrective Action: Please resume maintaining temperature logs. Provide chlorine test strips and start testing sanitizer levels daily.
402	Critical Food is protected from contamination (Sec 12(b)) Observation: Ice wands are not protected from contamination during storage. Corrective Action: Ice wands must be stored in a clean washable container with a lid after running through the dishwasher.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: No detectable sanitizer in the bar glass washer. Corrective Action: The glasswasher must provide minimum 50 ppm chlorine in the rinse cycle. Repair the glasswasher and in the meantime,use the kitchen dishwasher to wash glassware. Provide chlorine testing strips to monitor sanitizer levels in the glasswasher.

Comments:

Routine inspection.
In compliance items:
- Refrigeration temperatures are 4 degree Celsius or below.
- Thermometers available in the refrigeration units.
- Hot holding temperatures are > 60 degree Celsius.
- The mechanical dishwasher in the kitchen is providing >50 ppm chlorine in the rinse cycle.
- Hand washing facilities are satisfactory.
- No signs of any pest infestation.
- Food storage practices appear to be satisfactory.
- Foodsafe certified food handlers available.
- Sanitizer available in the spray bottles.

Discussed the holding procedures for the butter based spreads being stored at the room temperature by the cooking line. Unless shelf stability of a product is confirmed through a lab test and then maintained by using a standard recipe, any potentially hazardous items must be stored under refrigeration. Any items left in the danger zone for more than 2 hours must be discarded.