Observation: Spray bottles in the premises were not clearly labelled. Orange force detergent spray bottles were available but a sanitizing spray was not. Discussion with staff indicated that the orange force detergent was predominantly used in the kitchen to wipe surfaces however a sanitizing spray was not.
Corrective Action: Please ensure that all kitchen surfaces are regularly sanitized and that all bottles are properly labelled. Recommend speaking to the product manufacturer to provide guidance to staff on the usage instructions for orange force and d10 sanitizer bottles.
Observation: Open bags of flour were stored in the dry storage area.
Corrective Action: Provide cleanable, sealable containers for opened large bags of dry goods.
Observation: Hollandaise sauce was observed at toom temperature. Staff indicated that it was made at 7am and had been sitting out until the time of inspection, 2:30pm. Hollandaise sauce was discarded at time of inspection.
Corrective Action: Repeat infraction - Ensure that hollandaise sauce does not sit at room temperature for periods of time exceeding 2 hours. Implement a time control system in the kitchen to ensure that only fresh hollandaise sauce is used by controlling the amount made in the morning and promptly discarding any sauce that has been sitting for too long.
Observation: The wooden shelf at the end of the bar line is worn and stained and requires refinishing.
Corrective Action: Replace or refinish that shelf with a durable marine paint or high gloss kitchen paint or equivalent surface that is smooth, non-porous and easily cleanable.
Observation: The line cooler across from the grill line has worn out door seals on both doors, the shelf has broken and is held up with duct tape and the lid is missing a screw that makes it difficult to open and close properly.
Corrective Action: Replace the door seals, fix the shelf (remove the duct tape and provide a permanant attachement) and attach the screws to the lid so that it opens easily. The compressor appears to be working properly.
Observation: The white, laminate- lined particle board shelves on the walls in the kitchen are beginning to wear in places. The cabinet below the kitchen handsink is beginning to wear on the corners.
Corrective Action: These surfaces may need to be replaced in the future as they begin to show more signs of wear or become difficult to clean.
Observation: Enhanced seasonal cleaning is required in hard to reach areas.
Corrective Action: Focus on the following areas - behind and underneath all equipment in the bar area, including the under counter bar cooler, the glasswasher, the pop syrup storage rack, the cooler compressor (build up of dust), underneath the grill in the kitchen, the wall behind the grill, the walls and floor behind the dishwasher, underneath the stand up cooler and freezer in the dry storage/walk-in cooler area (i.e. the compressor and the surrounding area).
Observation: Temperature logs for the walk in cooler and the stand up fridge cooler were not located at time of inspection.
Corrective Action: Please provide these for inspection during the follow up inspection in 2 weeks.
Observation: Some fruit flies noted in the premises at time of inspection.
Corrective Action: In addition to the cleaning required and the steps already taken by management, recommend using drain treatments every night (bleach works or another chemical designed for pest control) and plugging all drains in the kitchen at the end of every shift - including the drain to the mixed drink machine drain in the corner of the bar (suggest using a simple plastic wrap cover or equivalent). Also recommend keeping the kitchen garbage container lid closed at all times, or removing it from the kitchen as frequently as possible.