Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 27, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 402 | Food is protected from contamination (Sec 12(b)) Observation: Ice wands are being stored directly on the shelves in the freezer. Corrective Action: Store ice wands in a clean washable container with a lid.  |
| 402 | Food is protected from contamination (Sec 12(b)) Observation: Drink bottles behind stored in the ice sink on the bar. This is a reoccurring violation. Corrective Action: Do not store any bottles or containers in the ice intended for human consumption. Post a sign near to sink advising the staff to not to store anything in the ice sink. |
Comments:
Routine inspection. Discussed the results of this inspection with the Executive Chef.
In compliance items:
- All refrigerators are running at 4 degree Celsius or below.
- Freezers running below -18 degree Celsius or below.
- Hot holding temperatures > 60 degree Celsius.
- Daily temperature records being maintained.
- Food storage practices in the walk in cooler appear to be satisfactory.
- Food handling practices appear to be satisfactory.
- Kitchen dishwasher is providing 50 ppm chlorine in the rinse cycle.
- Bar glasswasher providing >50 ppm chlorine in the rinse cycle.
- Hand washing facilities are satisfactory. Recommend providing soap and paper towel on the sink in the far corner of the bar.
- No signs of any pest infestation.
- Foodsafe certified food handlers available.
As per information provided by the chef, the potentially hazardous items (batter, sauces and cream) stored on the ice in the cooking area do not last for more than 2 hours after which they are discarded. Operator is responsible to make sure that the written food safety plan is followed.