Observation: The temperatures of foods in the line cooler were measured between 7C and 8C.
Corrective Action: This unit should be serviced by a qualified repair technician. Suspect the insufficient cold holding is partly due to the broken seal on the door which is causing cold air to continuously escape. All refrigeration units must be capable of maintaining foods at 4C or less at all times.
Observation: This facility has a sanitizing dispenser for quats; however there were no spray bottles at work stations noted during inspection.
Corrective Action: Each work station and bar area must be equipped with a spray bottle of sanitizing solution of 200ppm quat. Bottles must be labeled. Test strips should also be kept on site to verify concentration of quat solution.
Observation: Temperature logs for the refrigeration units are not being maintained on a daily basis.
Corrective Action: Begin recording temperatures of all refrigeration units at least twice daily and have the logs available for next inspection. All refrigerators must maintain 4C or less, freezers must be -18C or less.
Observation: Thermometers were not available in all refrigeration and freezer units.
Corrective Action: All coolers must be equipped with individual thermometers.
Observation: Neither of the bars were equipped with a satisfactory means of handwashing.
Corrective Action: Both bars must be equipped with liquid soap and paper towel for hand washing at all times.
Observation: The back room where the glasswasher is located has overhead insullatinon exposed which has deteriorated as a result of condensation produced by the glasswasher. It is now posing a risk of overhead contamination to the glassware stored on the shelves, the glass washer itself and the ice machine.
Corrective Action: Protection from overhead contamination by insullation must be in place. Discussed options with operator, who suggested that insullation could be removed altogether.
Observation: The wooden prep table in the upstairs kitchen is deteriorating.
Corrective Action: The wood table needs a fresh coat of paint. Recommend replacing wood table with a stainless steel table. The spice shelf above the table should also be repainted.
Observation: The paint on the bottom shelves behind both bars is worn away in several areas leaving porous surfaces that can no longer be easily cleaned. Many of these shelves are used to store clean glassware.
Corrective Action: Bottom shelves need to be cleaned and a fresh coat of paint applied.
Observation: Duct tape is being used to hold the inside panels together on the line cooler doors and cover as well as on the natcho chip bin.
Corrective Action: All duct tape must be removed and broken equipment repaired or replaced.
Observation: Moldings on the line cooler are torn, preventing the doors from closing properly.
Corrective Action: Moldings must be replaced so the cooler doors seal properly when they are closed.
Observation: Flourescent lights throughout the food preparation areas are not protected with shatterproof covers.
Corrective Action: Shatterproof light covers or protective sheathes must be installed on all flourescent lights in the food preparation areas.
Observation: At least 1 person must be on site at all times who has completed Foodsafe Level 1 when the kitchen is in operation.
Corrective Action: Provide a complete list of all staff who have completed Foodsafe Level 1. Additional staff may require training if this requirement cannot be met.
Observation: This facility does not have an up-to-date Food Safety Plan.
Corrective Action: Food Safety Plan must be submitted within 1 month. Templates will be provided.
Observation: This facility does not have an up-to-date Sanitation Plan.
Corrective Action: A Sanitation Plan must be submitted within 1 month. Templates will be provided.