Cliffside Pub - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 11, 2003
Number of critical violations:	4
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
103	Critical Food Not Protected From Contamination - Other Sources Observation: No food storage permitted in beer cooler or on beer kegs. Keep food separate from kegs.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Dishwasher in kitchen does not appear to be working. No residual of sanitizing chemical was found. Bar glass washer functioning without heat (cold water) and without sanitizer. Hazard rating elevated from moderate to high. This concern was noted on the previous inspection report and has not been addressed. Dishwasher maintenance person contacted and informed of problems. Operator informed that this is an urgent matter and was asked to call for re-inspection as soon as problem has been fixed.
120	Critical Inadequate food safety training - operator/manager Observation: Nobody on the premise had Foodsafe training at the time of inspection. Owner was asked to get Foodsafe training within the next 3 months.
121	Critical Inadequate food safety training - staff Observation: At least one employee must have Foodsafe training at all times.
113	Improper Sanitary Facilities Observation: Handwashing station near food prep area must be kept free of clutter so it can be used for handwashing by staff. Owner has purchased liquid soap dispensers for staff bathroom and women's bathroom to replace the broken dispensers. Dispenser to be installed within the next week.
118	Other (Specify) Observation: Please remove all clutter, boxes and buckets from walk-ways and food preparation, food storage areas. Freezer unit has ice build-up. Please defrost and clean unit within 1 week.

Comments:

Operator was informed of the importance of having an adequate and functional sanitizing cycle in dishwasher units.

Operator will call for re-inspection when necessary corrective actions have been taken.