Observation: 1. Temperature of kitchen prep table cooler recorded between 8C and 12C . 2. Temperature of walk-in cooler temperature recorded 5C.
Corrective Action: Hazardous foods moved to walk-in cooler at time of inspection - cheese and condiments from prep table trays put on ice. Please have unit serviced to maintain temperatures at 4C, or below. Please keep daily log of refrigeration temperatures. Ensure all fridges have thermometers (visible and accurate). 2. Maintain walk-in cooler temperature at 4C, or below. Keep daily logs.
Observation: Clean, wiping cloths not stored in adequate sanitizing solution
Corrective Action: Clean, wiping cloths must be stored in sanitizing solution (100ppm chlorine or 200ppm QAC). Solution made up at time of inspection.
Observation: 1.Frozen roast beef observed thawing at room temperature. 2. Trays of chicken in walk-in freezer not covered. 3. Ice scoop was being stored inside ice machine. 4. Jalapeno peppers and olives observed stored in open cans in walk-in cooler. 5. Ceiling lights in kitchen are not covered with protective covering.
Corrective Action: 1. Frozen meat must be thawed in refrigerator, or under cold, running water. Do not thaw frozen foods at room temperature. 2. Please ensure all foods in walk-in freezer are covered, to prevent possibility of contamination. 3. Please keep ice scoop handle out of ice by storing ice scoop in separate container, outside of ice machine (corrected at time of inspection). 4. Do not store foods in original open cans. Transfer these foods to food-grade container with lid. 5. Please ensure ceiling lights are covered by shatterproof light covers.
Observation: 1.Staff washroom does not have wall-mounted paper towel dispenser. 2. Front bar service area lacking wall-mounted liquid soap dispenser.
Corrective Action: 1. Please provide paper towels in wall-mounted dispenser in staff washroom. 2. Please install wall-mounted liquid soap dispenser at handwash station in front bar service area in corner.