Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | December 08, 2010 |
Number of critical violations: | 1 |
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 |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: A significant amount of ice baths are used to cool food in line inserts in this premises without proper temperature controls. Corrective Action: Mechanical refrigeration is required to ensure that food temperatures are maintained at 4 degrees celsius or below at all times, particularly on the grill line and servery line. Until mechanical refrigeration is provided in these areas, ensure that the food in each of the inserts in an ice bath is turned over within two hours. To achieve this with reasonable certainty, time controls are required - to this end, operator must submit a food safety plan that includes one of the following systems of time control (a staff sign off sheet verifying food has been turned over within 2 hours, expiry time labelling of all foods in inserts, providing a 2 hour timer so that food is turned over every time the alarm sounds.) |
112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Warm water baths are used to store butter scoops. Corrective Action: The water must be turned over within 2 hours to ensure that the water is not temperature abused, potentially leading to the proliferation of harmful microorganisms. |
116 | Improper Construction / Maintenance of Establishment Observation: Some cleaning required in the dry storage area. Corrective Action: Raise all carboard boxes off the floor. Clean underneath flour storage area. |
Comments:
Coolers and hot holding reaches required protective temperatures. Premises generally clean and well maintained.