North Beach Lounge & Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Follow-Up
Inspection date:	February 08, 2005
Number of critical violations:	1
Number of non-critical violations:	4
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: 1.Temperature logs are not being maintained for all cooler, freezer and hot holding units. Corrective Action: 1.At time of inspection, temperature logs set-up for continued use. also discussed IR thermometer use for food temperatures in facility.
110	Food Not Protected - General Observation: 2.Improper thawing procedures used - temperatures must be maintained! At time of inspection pizzas being thawed at room temperature in pastry prep area - some pizzas discarded as temperature approx. 17C. Corrective Action: 2.Thaw under refrigeration or in a method approved in your food safety plan! Keep non-bakery/pastry items out of pastry prep area.
113	Improper Sanitary Facilities Observation: Handwashing facilities not fully stocked no soap or no approved towels or no hand drying devices are present. Corrective Action: Handbasins must be kept clean and supplied with liquid soap and paper towels at all times during operation. (REPEAT)2. Paper towel dispenser in food prep area placed in vicinity, but not yet installed (wall-mounted soap dispenser already in place). (REPEAT)3.Wall-mounted soap dispenser on order for pastry prep area and to be installed (wall-mounted paper towel dispenser already in place). (NEW)4.Wall -mount paper towel dispenser and refill soap dispenser at bar area in lounge/grill.
116	Repeat Improper Construction / Maintenance of Establishment Observation: In dishwashing area: 2.tiles above sink/wall join are cracked and loose; 3.seal at sink/wall join is dirty and no longer sealed. Corrective Action: In dishwashing area: 2.replace tiles above 3compartment sink; 3. remove caulking, clean and re-seal at sink/wall join.
118	Repeat Other (Specify) Observation: Permit to Operate not displayed in view of public. Corrective Action: Display Permit to Operate in view of public - moved for dispaly at front desk at time of inspection.
122	Critical Repeat Inadequate Food Safety Plan Observation: A Food Safety Plan has not been completed and approved for this facility. A Food Safety Plan is required under Section 23 of the Food Premises Regulation. The fine for failing to have written food handling procedures is $230.00. Discussions regarding food safety plans with operator and some preliminary work has been completed to include procedures for thawing and cooling. Corrective Action: An extension has been granted. A Food Safety Plan must be submitted by 01 March 2005.

Comments:

Inspection 08/02/05
Areas addressed from previous inspection 01/02/05
108.2.Concentration in final rinse of dishwasher at 100ppm chlorine. Continue recording concentration daily on a Sanitation Log.
108.1.Wiping cloths stored in sanitizing solution (200ppm QAC).
109.Sanitation Plan approved 08/02/05.
110.1.Thermometers in all refrigeration units - food temperatures also need to be monitored (hot and cold holding) and recorded as noted 110 above.
110.2.1.Food in walkin cooler covered. 2.all foods kept 6" from floor. 3.dry goods in separate containers with lids and kept covered.
110.3.Ice scoop at main ice machine now hung in designated position. *** ensure ice scoop in bar area for lounge/grill is kept separate from ice in a washable container with handle facing out.
113.1.Handbasin in coffee service area stocked with liquid soap and paper towels for handwashing.
116.3.1.Algae growth behind dishwasher has been cleaned, but a continued effort will be necessary.
116.2.Ventilation hoods, ductwork, filters have been cleaned - please maintain on a regular basis.
116.1.Floors in food prep area have been cleaned - and must be maintained esp under equipment , bottoms of doors, and legs of equipment (including walk in cooler/walk in freezer and dry goods storage area).

Other areas noted at time of inspection.
-all baked goods in lobby kept covered = good!
-display case for baking in front entrance to grill/lounge <4C = good! ***add to temperature log - monitor and record!
-final rinse for dishwasher in bar area for lounge/grill at appropriate concentration (12.5ppm iodine) *** add to sanitation log - monitor and record!
-all refrigerators including refrigerated drawers in food prep area <4C = good!
-hot holding >60C = good!
-freezer temp (walk in and chest) <-18C = good!
-staff very cooperative = thanks!

25 February 2005
112.An extension has been granted for completion of the Food Safety Plan to 01 April 2005. Because this violation has been ongoing, if the Food Safety Plan is not completed on or before that date (01April 2005), a fine of $230.00 will be charged.