Portobello - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 05, 2011
Number of critical violations:	2
Number of non-critical violations:	2
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The upright cooler in the prep area measured an internal temperature of 9C. (Unit# FCW 12860) Corrective Action: Food in this cooler was relocated to another unit. Unit must be serviced and capable of maintaining foods at or below 4C.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The final rinse temperature for the dishwashing machine measured 65.4C with a waterproof probe thermometer. A second cycle measured 65.0C. Corrective Action: High temperature dishwashers must be capable of reaching 71C measured at the plate. Operator has access to and will be using another dishwasher within the building until this unit is repaired and can achieve an adequate temperature during the rinse cycle.
110	Food Not Protected - General Observation: Baked goods were noted in a basket on top of the glass display case. These items were not protected from potential sources contamination. Corrective Action: All foods must be wrapped or otherwise shielded using sneeze guards or bakery dome.
116	Improper Construction / Maintenance of Establishment Observation: The cartridge water filter for the espresso machine in the cupboard under the hand sink does not appear to have been checked recently. Corrective Action: Typically these units require servicing every year. Check with manufacturer's recommendations and service as required.
116	Improper Construction / Maintenance of Establishment Observation: The sheet metal lining of the far left hand side bar cooler has deteriorated along the edges - food can easily be trapped underneath. Corrective Action: Operator indicated that repair parts were already on order.

Comments:

General Observations:
1. Hand sinks equipped with liquid soap and paper towel.
2. Refrigeration units meeting regulatory temperatures (except single upright cooler - see comments above).
Note: The top of the display cooler used for fruit cups by the outside entrance does not have an even distribution of cold air - recommend leaving a thermometer in the top of the display area at the furthest point from the cold air inlet. Monitor temperatures twice daily and record values on temperature log.
3. Temperature log was on site - consistency in recording fridge temperatures could be improved.
4. Thermometers were noted in all refrigeration units.
5. Hot holding temperatures measured >60C.
6. Food storage was acceptable - all foods covered and dated.
7. Sanitizing solution on site for food contact surfaces - measured 200ppm quat.
8. This facility has a contract with a pest control company. Some work has been done to seal pest entrance points under the back counter along the windows. Some droppings were noted under the island - visible from the compartment where the garbage can is stored. It is not clear if the droppings are fresh or old. More thorough cleaning will enable more efficient monitoring for recent pest activity. Ensure that all foods are stored in pest proof containers - especially baked goods overnight. Also remove all food debris from hard to reach spaces - i.e. under kitchen equipment.