Horstman Hut - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 31, 2015 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 707 | Procedures include cleaning and sanitizing requirements for the establishment (Sec 24 (2)(a))
Observation: The dry storage area has large volumes of stock that are heavy and not easily rotated.
Corrective Action: Implement a system to ensure that stock is properly rotated so that the space under the pallets holding the product is regularly cleaned and inspected.
 |
| 802 | Critical Premises are free of pests (Sec 26(a)
Observation: The attic space shows some evidence that a marten may have infiltrated the structure of the building and is living there. There is no food stored in the attic area.
Corrective Action: Remove any droppings using proper PPE, clean and sanitize the area. Provide pest control to ensure that the animal is removed. When the area has thawed, implement exclusion measures to ensure that pests do not have entry to this building.
|
Comments:
Premises is well maintained.
· Food handling practices are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded but some gaps exist as noted above.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The manual dishwashing procedure is satisfactory (3 compartment sink method in use with a final rinse chlorine concentration > 100 ppm with water > 45 degrees C/113 degrees F for 2 minutes).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· The Permit is posted with the current owner information.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning