Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | March 21, 2013 |
Number of critical violations: | 0 |
Number of non-critical violations: | 2 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
116 | Improper Construction / Maintenance of Establishment Observation: The stainless steel table next to the dishwasher used for unloading clean racks is not properly sealed to the wall and is unstable. Also the door to the dishwasher does not shut easily. Corrective Action: Rearrange the line cooler/grill/dishwasher so that this table fits properly and can be properly secured and sealed to the wall. Also the cooler is too close to the grill so that the cutting board gets burned and food temperatures in the cooler are affected - increase the separation form these units as much as possible. |
116 | Improper Construction / Maintenance of Establishment Observation: The bar tap holder has not been cleaned. Corrective Action: Ensure that this is regularly cleaned by all staff. |
402 | Food is protected from contamination (Sec 12(b)) Observation: Staff are double stacking containers so that the bottom of one container is touching the food from a container below - 3 containers in 3 separate coolers were double stacked. Corrective Action: Ensure that staff are aware that this is an unacceptable practice as it leads to cross contamination. |
Comments:
Premises is generally well maintained. The dry storage area still contains carpet but this is scheduled for renovation so that a new flooring will be installed along with a new walk-in cooler.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F)
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory except where noted.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· At least one staff on site has Foodsafe training at time of inspection.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Chemicals are labeled and stored safely.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.