Ric's Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 24, 2013
Number of critical violations:	3
Number of non-critical violations:	4
Follow-up Required:	Yes

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 walk in cooler floor is rusted. Corrective Action: Provide a light colored easily cleanable finish on the walk in cooler floor to make it easily cleanable.
402	Critical Food is protected from contamination (Sec 12(b)) Observation: Raw meats stored above the cooked foods on the walk in cooler shelves. Corrective Action: Store raw meats on the lowermost shelf of the walk in cooler.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: One of the line coolers is running at 14 degree Celsius. Corrective Action: Repair the line cooler and do not store any potentially hazardous foods in this cooler until it is able to maintain less than 5 degree Celsius temperature. All the food removed from the line cooler and relocated to other coolers at the time of this inspection ( This food has been in the line cooler for less than 2 hours).
506	Equipment/utensils are maintained in a sanitary condition (Sec 17(1a)) Observation: Flour storage area in the back of the kitchen is in need of cleaning. Corrective Action: Clean the flour around the flour storage bins. This facility can benefit from more frequent cleaning on the walls, floor and hard to reach areas.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: No detectable sanitizer in the sanitizer spray bottle. Wiping clothes are not being stored in sanitizer solution. Corrective Action: 100 ppm bleach or 200 ppm quat sanitizer must be made available in the food preparation area. Wiping clothes should be stored in the sanitizer solution in between uses.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Sanitizer testing strips not available. Corrective Action: Provide sanitizer test strips to test for the sanitizer concentration.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Soda/pop nozzles and nozzle holders on the bar are visibly dirty. Corrective Action: Soda/Pop nozzles and nozzle holders should be washed with soap and sanitized daily.
513	Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: One of the line coolers does not have its own thermometers. Corrective Action: Please make sure that all the fridges with potentially hazardous foods have their own thermometers.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: No paper towel available on the bar sink. Corrective Action: Provide single use paper towel in a dispenser on the bar sink.

Comments:

Discussed the results of this inspection with the Chef Virgilio and restaurant manager Alma Matthew.
In compliance items:
- Mechanical dishwasher in the kitchen is providing > 50 ppm chlorine in the final rinse.
- Bar glass washer is sanitizing at > 50 ppm chlorine.
- Hand washing station in the kitchen has soap and paper towel available.
- No signs of any pest infestation.
- Foodsafe certified food handlers available.
- Freezer temperatures below -18 degree Celsius.

Follow up inspection required.