Observation: Line cooler used for eggs, seafood and beef tartare is running at 15 degrees Celsius at time of inspection.
Corrective Action: Food in the cooler was discarded at time of inspection. Do not use this cooler until it is repaired and reaches 4 degrees celsius or below.
Observation: Knives were stored between equipment in a variety of areas throughout the restaurant.
Corrective Action: Knives should be stored in ice baths, in knife racks or in easily cleanable containers. Storing them between counters or equipment subjects them to uncleanalble surface contamination in between the equipment presenting a potentential food contamination source.
Observation: Ice scoop stored on top if ice machine.
Corrective Action: The ice scoop should be stored in and easily cleanable container (eg bucket) to minimize contamination of the scoop.
Observation: Chest freezer lid is broken and does not shut properly and the surface underneath the lid is broken and not easily cleanable..
Corrective Action: Repair/replace the chest feezer lid so that it closes properly and is easily cleanable.
Observation: Temperature logs are not completed for the cold holding and hot holding in the premises. Temperatures should be recorded at least once daily.
Corrective Action: Ensure that these logs are on site at all times and are complete and up to date.