18 Below - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:January 31, 2008
Number of critical violations:0
Number of non-critical violations:  3
Follow-up Required:  No

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

Code   Description / Observation / Corrective Action
110   Food Not Protected - General
Observation: Deliveries enter the warehouse next to chemicals; at the time of inspection flats of bread were noted sitting under the shelf containing antifreeze.
Corrective Action: All food products must be protected from sources of contamination; if products cannot be moved to storage area immediately upon deliver, they must be placed in a more suitable location.
113   Improper Sanitary Facilities
Observation: The drain under the steamer is filled with stagnant water; the large floor drain appears to be completely clogged, water is sitting in the trough.
Corrective Action: Ensure all plumbing is working properly, there is to be no standing water in the open drainage.
116   Improper Construction / Maintenance of Establishment
Observation: At the time of inspection, it was very smoky in the kitchen. The ventilation system was running but did not appear to be sufficient to prevent the accumulation of smoke and odours.
Corrective Action: Ventilation must be serviced and/or repaired to ensure the kitchen can be kept free of smoke (respond by Feb 15/08).
116   Improper Construction / Maintenance of Establishment
Observation: Unused equipment in the back (hot dog car, portable handsinks) are dirty; dirt is accumulating under shelving units and equipment.
Corrective Action: Ensure that all equipment (used and unused) is cleaned regularly; all unused/unnecessary equipment should be removed. Ensure hard-to-reach areas are regularly cleaned.

Comments:

The mechanical dishwasher was not turned on upon arrival, it needed to run for approximately 40-45 minutes before an adequate rinse temperature was reached. Ensure that staff are aware of the length of time that is required to run before using; it is recommended thatThermolabels (or similar) are used routinely to ensure that the temperatures gauges on the machine are accurate.