Black's Original Ristorante & Pub - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 15, 2013
Number of critical violations:	0
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
116	Improper Construction / Maintenance of Establishment Observation: There is some unused equipment in the dry storage area that is restricting the ability to clean this room. The shelves require cleaning. Corrective Action: Organize the area so that there is space to clean. Also provide enhanced cleaning on the dry storage shelves. Please ensure that cleaning is completed by Nov 29th
116	Improper Construction / Maintenance of Establishment Observation: The lights in the kitchen and in the dry storage area do not have light covers. Corrective Action: Provide light covers for all lights in the premises within 2 weeks. A follow up inspection is scheduled for this item - please correct this item by Nov 29th at 10am.
402	Food is protected from contamination (Sec 12(b)) Observation: Generally all raw meat is stored below and/or separate from ready to eat foods. Further, a designated section for raw foods is available in the walk in cooler. However a tray of bacon was stored above a large insert of cheese. Also in the stand up freezer, a package of raw prawns was stored above some ready to eat foods. Corrective Action: Corrected at time of inspection. Ensure that all raw foods are stored above ready to eat foods in the premises.

Comments:

Premises is generally well maintained. New seat covers have been provided to the chairs in the main bar area. The hot holding line is also functioning properly and is much improved from the last routine inspection.

A follow up inspection will be conducted at 10am on November 29th to address the outstanding items on this report.

· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· Mechanical glass washing procedure for the upstairs and main bar glasswashers is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F)
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory except where noted.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Some Pest Management is in place, including – pest proofing of doors, the use of proper sealable containers in the dry storage area and a a fly control light next to the kitchen
· A Food Safety Plan has been previously completed.
· A Sanitation Plan has been previously completed.
· Food contact surfaces are smooth, washable, non absorbent & free of defects except where noted.
· Non food contact surfaces (floors, walls ceilings) are in good repair except where noted.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting but no light covers as noted above.
· There is adequate ventilation