El Furniture Warehouse Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	August 26, 2013
Number of critical violations:	3
Number of non-critical violations:	3
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
118	Other (Specify) Observation: Sanitizer spray bottles are not labelled properly. Corrective Action: Label the sanitizer bottles. The label should clearly indicate the name of the chemical, its use and its concentration.
402	Food is protected from contamination (Sec 12(b)) Observation: Ice scoops observed being stored directly in the ice in one of the ice sinks. Corrective Action: Please store the ice scoop in a clean washable containers to avoid contamination of ice from the scoop handle.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Potentially hazardous dressings like Mayonnaise are being stored at the room temperature. Corrective Action: Keep any perishable dressing on the line cooler. The temperature of the dressing must be maintained below 5 degree Celsius all the times.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: One of the glass washers providing is providing approximately 4 ppm iodine. The second glass washer providing approximately 8 ppm iodine in the rinse cycle. Corrective Action: Recalibrate the glass washers to provide minimum 12.5 ppm iodine. In the mean time, wash all the glass ware in the kitchen dish washer.
513	Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: A food thermometer is not available on the premises. Corrective Action: An accurate probe type food thermometer must be provided.
513	Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: No thermometers in line cooler, refrigerated drawer underneath the grill, and in the cooler in the bars. Temperature logs are not being maintained. Corrective Action: Any fridge with potentially hazardous foods must have its own thermometer. Maintain temperature logs for all cold and hot holding units.
604	Critical Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The exclusive hand washing station in the kitchen has its water supply turned off because of a leak. As per information provided by the operator, the water was turned off 3 days ago and a repair order has been placed. Both the paper towel dispensers in the kitchen are empty. The soap dispenser near the dishwasher is empty. No soap available on either of the bar sinks. Corrective Action: The main hand washing station must be repaired within a week and in the mean time soap and paper towel must be provided on the prep sink. Provide soap and paper towel on the sink near the dishwasher. Provide soap and paper towel on both the bar sinks.

Comments:

Discussed the results of this inspection with Fred Cote, the head chef and Alyssa Berard, the assistant general manager.

In compliance items:

The following items from the previous inspection has now been corrected:

The ventilation system in the kitchen has been repaired. There was some smoke accumulation in the kitchen at the time of this inspection, which according the the explanation provided by the operator was due to heavy cooking activity combined with the back door being open resulting in the breeze pushing the smoke away from the hood before it gets into the ventilation system. The effectiveness of the ventilation will be verified at the time of follow up inspection.

In compliance items:
- Walk in cooler, line cooler, refrigerated drawer under the grill are running below 5 degree Celsius.
- Walk in freezer -18 degree Celsius.
- The mechanical dishwasher is providing >50 ppm chlorine in the rinse cycle.
- >200 ppm sanitizer available in the spray bottles.
- Food safe certified food handlers available.
- Food storage practices in the walk in cooler and freezer are satisfactory.

A follow up inspection required.