Observation: One of the line coolers in the kitchen running at 12 degree Celsius. This is a reoccurring violation. The operator is aware of the problem but still using this cooler to store potentially hazardous foods during service hours.
Corrective Action: All the potentially hazardous items removed from this cooler on the EHO's request. This cooler must not be used to store any perishable items until it is repaired to maintain a temperature of 4 degree Celsius or below. Refrigeration temperature must be monitored and immediate corrective actions should be taken when a cooler is found running in the danger temperature zone.
Observation: The mechanical dishwasher has a big water spray coming out near the door seal. This machine is hardly operable. At the time of this inspection, a test of the sanitizer level could not be done.
Corrective Action: Repair the dishwasher to fix the water leaks around the dishwasher door. The dishwasher must provide >50 ppm chlorine in the rinse cycle. Chlorine testing strips are required to implement daily sanitizer level monitoring. All the dishes must either be washed in the dishwasher at Mix by Ric's or washed and sanitized manually in the double sink. Soak for minimum 2 minutes in 200 ppm quat sanitizer after washing and rinsing.
Observation: This kitchen is not being regularly cleaned. The following observations indicates a lack of regular cleaning schedule: - A greasy material spilled around the grease traps. As per discussion with the chef, it appears that this grease is left uncleaned for about a week since plumbers had done some repairs/service to the grease trap. - Dishwashing area is oily/slippery. - Spilled liquids in the walk in cooler under the shelves. Walk in freezer floor dirty/geasy. - The hand sink and the double kitchen in the back of the kitchen have a lot of food debris indicating a neglect for cleaning. - Grease build up on the floor in walk in cooler entrance. - Hard to reach areas behind the ice machine are not being cleaned. - The equipment exteriors have splash/oil marks, the exhaust hood has accumulated dirt.
Corrective Action: - Before starting the food service for this evening, clean all the grease around the grease trap and mop the dishwashing area with a an appropriate detergent cleaner. After cleaning, this area must be disinfected using bleach solution. Do a thorough cleaning of all the above mentioned areas and follow the written procedures for daily, weekly and monthly cleaning. ( use the checklist). The exhaust hood must be serviced regularly as per recommendation of a qualified service technician. Please note that a violation ticket of $230 can be issued for unacceptable general sanitation of the food premises.
Observation: Two broken/inoperative upright coolers are being kept in the kitchen.
Corrective Action: Any equipment not required for the operation of the premises must be removed.
Observation: Hand washing station in the back of the kitchen has no hot running water.
Corrective Action: Hot running water must be restored on this hand sink.
Observation: Food safety plan is not being followed.
Corrective Action: Follow the written food safety procedures. All refrigeration and hot holding temperatures, dishwasher sanitizer levels must be monitored daily.
Observation: Sanitation plan is not being followed.
Corrective Action: Follow the daily, weekly and monthly cleaning checklist to ensure regular cleaning in the premises.