Elephant & Castle Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 16, 2012
Number of critical violations:	1
Number of non-critical violations:	5
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: The hollandaise sauce is not being stored above 60C. Corrective Action: Either keep hollandaise above 60C or mark the time it is removed from temperature control and discard after 2 hours.
110	Food Not Protected - General Observation: The inside of the ice machine lid has blackened areas. Corrective Action: Thoroughly clean and sanitize the inside of the ice machine.
110	Repeat Food Not Protected - General Observation: Containers of drink mix were stored in the same ice that is used to make drinks. Corrective Action: All beverage containers must be stored in the fridge, not in ice used to make drinks.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Some of the cutting boards in the kitchen are heavily scored and discolored. Corrective Action: Replace any old, heavily worn cutting boards.
113	Improper Sanitary Facilities Observation: Two out of four hand washing stations was equipped with liquid soap and paper towel (in prep kitchen and behind bar). Corrective Action: The hand sink next to the ice machine needs a soap dispenser and the hand sink by the desert cooler needs both the soap and papertowel replenished.
116	Repeat Improper Construction / Maintenance of Establishment Observation: The caulking around the back of the glasswasher behind the bar has come unglued from the wall. Water has begun to seep down behind the washer. Corrective Action: Remove old caulking and reseal the area.
116	Improper Construction / Maintenance of Establishment Observation: The hanger for the mops and brooms is not adequate. Corrective Action: Install a new hanger for mops and brooms so the area can be kept tidy.
116	Improper Construction / Maintenance of Establishment Observation: The ceiling has accumulated quite a bit of dust - especially over the cooking area. Corrective Action: To prevent contamination of foods by falling dust/debris the ceiling needs a thorough cleaning.
116	Repeat Improper Construction / Maintenance of Establishment Observation: There are several tiles missing around the mop sink. Corrective Action: Replace all missing tiles and ensure that sink area is properly caulked to prevent any water penetration behind the sink.
116	Improper Construction / Maintenance of Establishment Observation: The racks in the walk-in cooler are greasy and in need of cleaning. Corrective Action: Clean racks.
116	Improper Construction / Maintenance of Establishment Observation: There is a shelf just to the right of the walk-in cooler door that has a plastic liner on the top rack. Corrective Action: Remove plastic and replace with a proper shelf that is durable and can be easily cleaned.
118	Other (Specify) Observation: Clean cutting boards are being stored between two tables on the floor in the dish washing area. Corrective Action: All clean equipment must be stored at least 6 inches off the floor.

Comments:

Items corrected from previous report - February 15, 2011:
1. The flooring in the server's walkway behind the kitchen was refinished.
2. The gap under the warmer in the kitchen alcove has been sealed.
3. The missing ceiling tile outside the walk-in cooler has been replaced.
4. Installation of proper floor-wall coving has been completed.

Outstanding items:
1. Missing tiles around the mop sink.
2. Caulking around glasswasher behind the bar.

These items were in compliance:
1. All refrigeration temperatures met regulatory requirements.
2. Thermometers noted in all coolers - temperature logs were up-to-date.
3. Sanitizing solution available in spray bottles - measured 200ppm.
4. Dishwasher final rinse tested >50ppm chlorine, glasswasher final rinse tested >12.5ppm iodine.
5. No issues noted with food storage - all open dry foods were stored in sealed containers, coolers were organized to prevent cross-contamination, all foods stored at least 6 inches off the floor and covered.
6. General cleaning and sanitation is satisfactory. More thorough cleaning is required under the tables in the prep kitchen, in and around the dishwashing area (especially mop sink area) and the server pass should be tidied up.

Please provide a list of all employees who have Foodsafe training.

Follow-up inspection scheduled in 2 weeks.