Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | July 22, 2010 |
Number of critical violations: | 2 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
108 | Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: There was no sanitizing solution readily available for storing wiping cloths used to clean food contact surfaces. Corrective Action: A minimum of 3 buckets of prepared sanitizing solution must be available at all times. This was corrected during inspection, staff prepared a bucket of solution which tested 100ppm chlorine. Ensure that fresh solutions are made at the beginning of each day and as many times as needed throughout the day to ensure that they are always at the correct concentration. |
109 | Critical Repeat Other (Specify) Observation: Temperature logs were last filled out in January. Corrective Action: Resume monitoring refrigeration and freezer temperatures and record at least twice daily. |
110 | Repeat Food Not Protected - General Observation: Many of the foods in the walk in cooler and line cooler were not covered or dated. Corrective Action: All containers of foods must be covered at all times and dated. |
110 | Repeat Food Not Protected - General Observation: Raw meats were observed stored above ready to eat foods both in the walk-in cooler and the line cooler. Corrective Action: In order to prevent cross contamination, always store raw meats on the bottom shelves, cooked meats on middle shelves and fresh produce, breads, spices and other ready-to-eat foods on top shelves. |
112 | Repeat Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: General cleaning has deteriorated since the last inspection. Corrective Action: As part of this facility's sanitation plan, the kitchen and food storage areas require a more thorough cleaning on a more consistent basis. This includes inside refrigerators, refrigerator doors and handles, walls and shelves in the walk-in cooler and shelves in the dry storage area. |
116 | Improper Construction / Maintenance of Establishment Observation: The walk-in cooler condenser has a build up of ice on the bottom which is dripping into a metal baking sheet located on the top shelf of the food racks. Corrective Action: Condenser water presents a risk of contamination for foods stored below. Have the unit serviced and in the mean time, do not store any foods directly under the section of the condenser where melting ice is dripping. Also, a deeper catch basin must be used to collect the water as the pan is difficult to move/empty without spilling. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: One of the fluorescent lights in the kitchen did not have any protective sheathes. Corrective Action: Ensure that bulbs are fitted with protective sheathes. |
Comments:
General Observations:
1. All temperatures met regulatory requirements.
2. High temp dishwasher tested 71C at the plate.
3. Hand washing station equipped with liquid soap and paper towel.
4. All refrigerators equipped with thermometers.
5. No signs of pests during inspection, pest management program in place.