Rim Rock Cafe-Oyster Bar Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 08, 2009
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
107	Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s) Observation: The meshed potato being hot held in the water bath without reheating to 74 Degree Celsius. The plastic containers are being used to hot hold this item in the water bath. Corrective Action: The food requiring reheating must be brought to 74 Degree and then verified with the probe thermometer before hot holding the food at >60 degree Celsius. Metallic inserts should be used to hot hold the food. This violation was corrected at the time of inspection by reheating the food in the microwave. Please ensure that the food temperature is verified after reheating and the food is transferred to the metallic containers for hot holding. Follow all the steps on the food safety plan.
110	Food Not Protected - General Observation: Some of the refrigeration units do not have a thermometer in it. Corrective Action: All the refrigeration and hot holding units should have a thermometer in it.
113	Improper Sanitary Facilities Observation: The front bar hand sink does not have the paper towels available. Corrective Action: A paper towel dispenser should be installed by the front hand sink.
116	Improper Construction / Maintenance of Establishment Observation: The walk in cooler floor tiles are broken. Corrective Action: The broken walk in cooler tiles should be replaced.
118	Other (Specify) Observation: The food safety plan is not being followed. The written food safety plan for this establishment requires to cook the hollandaise sauce at >74 Degree and hot holding it at >60 Degree. At the time of this inspection, the hollandaise sauce was being held at slightly above the room temperature. According to the chef, this sauce will be held at this temperature for not more than 2 hrs. Corrective Action: Follow your existing food safety plan or provide an alternative plan to hold hollandaise sauce or any other petentailly hazardous food items that uses the time control instead of temperature control. There should be some procedure in place to ensure that any potentially hazardous food is not kept in the danger zone for more than 2 hrs.

Comments:

Other items observed/discussed at the time of this inspection:
1. All refrigeration temperatures are within the acceptable range except some overfilled containers in the line cooler. The operator advised not to overfill the containers.
2. The dishwasher is sanitizing at more than 73 Degree on the dishes. The operator is advised to monitor and record the dishwasher temperature. The rinse temperature on the manifold should read > 81 Degree Celsius as per manufacturer's instructions. The bar glass washer is also sanitizing at >12.5 ppm iodine.
3. Need to start recording the hot holding temperatures.
4. The procedure to microwave reheating should include a temperature verification step.
5. The menu does have the warning regarding the increased risks of food borne illness associated with the consumption of raw foods.
6. Discussed the current storage practices for the raw meats in the line cooler drawers. The practice can be improved by providing a separate space for the items that are not raw meats.