Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | October 29, 2013 |
Number of critical violations: | 0 |
Number of non-critical violations: | 5 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
116 | Improper Construction / Maintenance of Establishment Observation: Cleaning is required underneath the bar sink. Corrective Action: Keep the bar floor clean of any liquid spills to avoid it from becoming a fruit fly breeding ground. |
118 | Other (Specify) Observation: Observed vacuum packed cooked salmon in the walk in cooler. Corrective Action: Any seafood must not be vacuum packed unless kept frozen due to C.bostulinum type E risk. Any previously vacuum packed seafood must be thawed after removing the vacuum pack. |
118 | Other (Specify) Observation: Temperature logs not available for the hot holding units. Corrective Action: Please include hot holding units in your daily temperature monitoring. Also make sure that all the refrigeration and freezing units are included in the temperature logs. |
402 | Food is protected from contamination (Sec 12(b)) Observation: Ice scoops are being stored inside the ice sink on the bar Corrective Action: Ice scoops must be stored in a clean container. The scoop handles must not come in touch with ice any time. |
513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: Most of the refrigerators in the kitchen carry no thermometers in it. Corrective Action: Every cooling unit (refrigerators and freezer), including small fidge in the bar, must have its own thermometer in it. |
604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: No soap and paper towel available on the bar hand sink. Corrective Action: Provide soap and paper towel roll in a dispenser on the bar sink. |
Comments:
Discussed the results of this routine inspection with Executive Chef Richard.
In compliance items:
- All the refrigeration units with potentially hazardous foods are running 4 degree Celsius or below.
- Hot holding temperatures above 60 degree Celsius.
- High temperature mechanical dishwasher is reaching >71 degree Celsius on the dishes.
- 200 ppm quat sanitizer measured from the sanitizer dispenser.
- Temperature logs being maintained for some the cooling units.
- General maintenance of the premises is satisfactory.
- No signs of pest infestation.
- Food safe certified food handlers present.
- General cleanliness in the kitchen area is satisfactory.
- Food storage and food handing practices appear to be satisfactory.
- Soap and paper towel available on the hand sinks in the kitchen.
Note: Two line coolers in the kitchen are running warm. At the time of this inspection no food is stored in these units. The operator advises a recent disruption in electric supply as the reason for warm coolers.The operator is advised to verify the temperatures of these coolers before using them to store any perishable foods.
A follow up inspection required.