Wild Wood Pacific Bistro - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:October 11, 2011
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
102  Critical Food Not Protected From Contamination - Micro
Observation: Batches of bacon are prepared and then stored above the grill during service and then finished to order.
Corrective Action: Provide hot holding for the bacon to ensure that the food is not present in the danger zone for extended periods of time.
102  Critical Food Not Protected From Contamination - Micro
Observation: Fresh hollandaise sauce left at room temperature for greater than 2 hours.
Corrective Action: If hollandaise sauce must be left at room temperature, ensure that it is prepared every 2 hours. Provide a method for ensuring proper turnover of hollandaise sauce. Examples of this are: including a section for hollandaise on the temperature monitoring sheets or providing a timer that indicates when a new batch of hollandaise must be provided.
112   Poor Sanitary Design, Construction, Installation of Equipment & Utensils
Observation: The soap dispenser for the handsink was not working at time of inspection.
Corrective Action: Provide soap for the soap dispenser or if it is broken, repair it.
116   Improper Construction / Maintenance of Establishment
Observation: New flooring has been provided for the back storage area. Unfortunately the new flooring is quickly becoming torn and worn.
Corrective Action: Repair the damaged flooring so that it is properly sealed and easily cleanable. Also the old closet area still has carpet flooring and needs to be refinished with a smooth, non-porous, easily cleanable surface.
116   Improper Construction / Maintenance of Establishment
Observation: Lighting in the dry storage area is inadequate.
Corrective Action: Provide extra lighting in the dry storage area, particularly the closet area.
116   Improper Construction / Maintenance of Establishment
Observation: Some cleaning is required underneath the bar area.
Corrective Action: Focus on the area underneath the glasswasher.

Comments:

Premises is generally clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection. Dishwasher reaches 50ppm chlorine as required. A new line cooler has been provided for the kitchen and is functioning correctly, thank you for your attention to this item. Temperature logs are very well maintained, they are complete and up to date.