Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | July 26, 2012 |
Number of critical violations: | 0 |
Number of non-critical violations: | 5 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
116 | Improper Construction / Maintenance of Establishment Observation: The dry storage room has a desk currently being used to store kitchen equipment. The surface of the desk is not easy to clean due to damaged edges/areas and exposed porous wood. Corrective Action: All surfaces must be smooth, non-porous and easily cleaned. If a desk is no longer required, a shelving unit or stainless table would be more suitable in this space. |
116 | Improper Construction / Maintenance of Establishment Observation: Some of the flooring in the dry storage area is damaged. Corrective Action: Flooring must be smooth, non-porous and easily cleaned. There should not be any areas that are carpeted. |
116 | Improper Construction / Maintenance of Establishment Observation: There are a couple shelves in the server station that are made of bare wood. Corrective Action: All wood shelves must be smooth, non-porous and easily cleaned. Shelves should be painted with a high gloss paint that can be washed. |
116 | Improper Construction / Maintenance of Establishment Observation: The staff bathroom opens into the kitchen area. Corrective Action: Bathroom doors that open to food prep or storage areas must be fitted with self-closing latches. |
118 | Other (Specify) Observation: Most of the shelves in the dry storage room are not high enough off the floor to properly sweep and mop underneath. Corrective Action: Shelving must be at least 6 inches off the floor to facilitate cleaning and monitoring for pest activity. |
118 | Other (Specify) Observation: The floor drain by the dishwasher is missing the cover. Corrective Action: Replace the cover and ensure it is securely attached. |
505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: There is a gap between the floor and the stainless wall panels to the left of and behind the grill that has a build-up of grease and food debris. Corrective Action: This area should be thoroughly cleaned and sealed to prevent accumulation of food and grease which may attract pests into the kitchen area. |
511 | Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b)) Observation: All the coolers in the kitchen measured slightly above 4C. Corrective Action: All refrigeration units must be capable of maintaining foods at or below 4C at all times. |
513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: A couple of the refrigeration units in the kitchen did not appear to have individual thermometers. Corrective Action: All refrigeration units must have individual thermometers. |
Comments:
General Observations:
1. The dishwasher's final rinse measured 50ppm chlorine.
2. There are quat sanitizer bottles in the kitchen for food contact surfaces, concentration tested 200ppm.
3. Hand washing station is equipped with liquid soap and paper towel.
4. Temperature logs are maintained for all the refrigeration units.
5. There were no issues noted with food storage - all foods were covered.
6. The facility is clean and well-maintained.
7. Ventilation system cleaning is up-to-date - next service is sue Nov 1, 2012.
8. There were no signs of pest activity.