North Beach Lounge & Grill - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 14, 2008 |
| 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 |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Refrigerated drawers below grill not working adequately. Food temperature recorded between 12C and 15C. Although temperature gauge on outside of unit displayed 35F/2C, inside temperature of unit recorded 12C/55F. Thermometer was not provided inside unit. Temperature log was not being maintained on daily basis.
Corrective Action: Provide thermometers inside all refrigerated units. Maintain Temperature log daily. Operator discarded all food from unit.
 |
| 118 | Other (Specify)
Observation: Sanitation log is not being maintained on daily basis. Test strips not available.
Corrective Action: Maintain Sanitation log daily. Record disinfectant residual in dishwasher (maintain at 100ppm chlorine).Provide test strips for monitoring disinfectant concentration (Test strips left with operator).
|
Comments:
Other items noted at time of inspection:
- Liquid handsoap and paper towels provided at handwash stations = good.
- Freezer temperatures recorded -18C = good.
- Fridge temperatures recorded 4C, or below =good.
- Hot-holding foods recorded temperatures above 65C = good.
- Foods covered, labelled, dated, well organized.
- Dishwasher sanitizing rinse recorded 100ppm chlorine = good.
- Quats sanitizer used in spray bottles, for wiping food contact surfaces.
- Ensure Permits to Operate are posted in location visible to the public.
(Reminder - any changes to menu requires an approved Food Safety Plan)
NOTE: Raw eggs are not approved for use in any menu items (ie Caesar salad dressing). Liquid, pasteurized egg product must be used in high-risk menu items requiring raw eggs.