Observation: (REPEAT) There is a build up of food and grease under kitchen equipment.
Corrective Action: All areas under kitchen equipment must be thoroughly cleaned and sanitized.
Observation: There was an inadequate supply of sanitizing solution on site for staff to clean food contact surfaces.
Corrective Action: Every work station must have labeled spray bottles containing a sanitizing solution of 100ppm bleach or 200ppm quatz and wiping cloths changed every 2 hours. Alternatively, each station should have buckets of sanitizing solution where wiping cloths are stored.
Observation: (REPEAT) The sanitation of the walk-in cooler was unacceptable. There was a heavy build up of food debris and grease on the floors, walls and shelving units.
Corrective Action: This unit must be thoroughly cleaned and sanitized.
Observation: This facility does not keep logs of food temperatures or dishwasher temperatures.
Corrective Action: As part of a food safety plan, daily checks of all cooler temperatures must be conducted and results recorded in a log which can be produced to Environmental Health Officers upon request. The log must also include routine checks of the high temperature dishwasher's final rinse temperature.
Observation: (REPEAT) Food storage in the walk-in cooler requires improvement - there were raw meats stored above vegetables, some food items were not covered, and there were trays of food stored directly on the floor. There was also meat being stored in the cooler that was intended for personal consumption.
Corrective Action: All meat must be stored below vegetables to reduce the risk of cross-contamination, all foods should be covered and dated, and all foods must be stored a minimum of 6 inches off the floor. All foods not intended for use by the facility for service to patrons must be removed.
Observation: (REPEAT) The walk-in freezer was overcrowded and many foods were being stored directly on the floor.
Corrective Action: Better organization within this unit should create enough space so that all foods can be stored at least 6 inches off the floor to facilitate routine cleaning of the floors.
Observation: There is mildew on the wall behind the dishwasher.
Corrective Action: Clean the mildew off the wall.
Observation: The caulking that seals the backsplash to the wall on the left side of the dishwasher was black and missing in some spots.
Corrective Action: Re-caulk the backsplash to the wall.
Observation: There was a build up of food debris in the rubber seals on the doors of the wood cooler in the front of the kitchen.
Corrective Action: These must be thoroughly cleaned and sanitized. The rubber seals are also no longer providing a good seal and will have to be replaced in the near future.
Observation: (REPEAT) The cooler at the front of the kitchen has bare wood shelves.
Corrective Action: All shelves must be smooth, non-porous and easily cleaned. Bare wood shelves that are subject to moisture penetration and mold growth are not acceptable.
Observation: The paint on the cooler doors is chipping off leaving bare wood exposed.
Corrective Action: Repaint the cooler doors.
Observation: (REPEAT) The paper towel dispenser in the kitchen was empty - this was corrected during the inspection. However there was also no paper towel at the server station or behind the bar.
Corrective Action: All handwash stations must be supplied with single-use paper towels for hand washing. Also, a paper towel dispenser must be installed at the server station.
Observation: There is a missing light cover in the back storage area.
Corrective Action: All lights must have shatter-proof protective covers.
Observation: (REPEAT) There are missing ceiling tiles in the kitchen.
Corrective Action: All missing ceiling tiles must be replaced.
Observation: (REPEAT) There was a severe build up of ice in the chest freezer and the walk-in freezer.
Corrective Action: These units must be defrosted. The build up of ice in the chest freezer is most likely due to an improper seal. To prevent ice from building up in the future, the rubber seal on the chest freezer must be replaced.
Observation: There is no probe thermometer in the facility for checking the internal temperatures of foods.
Corrective Action: Staff must have a probe thermometer for checking the internal temperature of foods.
Observation: Cooking dishes were being stored directly on the floor in the kitchen.
Corrective Action: All cookware must be stored at least 6 inches off the floor.
Observation: This facility does not have a food safety plan.
Corrective Action: A food safety plan is a regulatory requirement for all food service establishments.