North Beach Lounge & Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 01, 2005
Number of critical violations:	1
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
113	Repeat Improper Sanitary Facilities Observation: 2.Wall-mounted paper towel dispenser not yet installed in food prep area (Liquid soap available). Corrective Action: 2.Install wall-mounted paper towel dispenser in food prep area.
113	Repeat Improper Sanitary Facilities Observation: 4.Wall-mounted paper towel dispenser not yet installed at bar area in lounge/grill (liquid soap available). Corrective Action: 4.Install wall-mounted paper towel holder at bar area in lounge/grill.
116	Repeat Improper Construction / Maintenance of Establishment Observation: 3.In dishwashing area, seal at sink/wall join is dirty and no longer sealed. Corrective Action: 3.Remove caulking, clean and re-seal at sink/wall join.
116	Repeat Improper Construction / Maintenance of Establishment Observation: 2.In dishwashing area, tiles above the sink/wall join are cracked and loose. Corrective Action: 2.Replace tiles above 3compartment sink.
122	Critical Inadequate Food Safety Plan Observation: A Food Safety Plan has not been completed and approved for this facility.A Food Safety Plan is required under Section 23 of the Food Premises Regulation. Corrections and revisions are required - cooling procedures are required. Corrective Action: Revisions and corrections of Food Safety Plan must be submitted as soon as possible.

Comments:

Inspection 01/04/05
Areas addressed from previous inspection.
122.Food Safety Plan approved (see 122. comments above).
110.1.Temperature Logs being used.
110.2.Thawing procedures being properly carried out at time of inspection.
113.3.Wall-mounted soap dispenser installed in pastry prep area.
118.Permit to Operate displayed in view of public.

Other areas noted at time of inspection.
-facility is being maintained - please continue to keep cleaning level high esp. at floor/wall joins and under equipment.
-200ppm QAC with wiping cloths = good!
-refrigeration <4C in all areas = good!
-hot holding >60C = good!
-final rinse for dishwasher in food prep area at 100ppm Chlorine = good!
-final rinse for dishwasher in bar area of lounge/grill at 12.5ppm iodine = good!
-new staff will register for FoodSafe course on 10/04/05.