Hy's Steakhouse - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 21, 2014
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 appears to be some water leaking under the tiles in the dish pit. Corrective Action: Investigate the problem and refinish the area as needed.
116	Improper Construction / Maintenance of Establishment Observation: Some wire storage racks in the walk in cooler were beginning to rust. Corrective Action: Re-finish/replace the wire racks.
116	Improper Construction / Maintenance of Establishment Observation: The backflow prevention device in for the steamer in the kitchen did not have a tag indicating it had been tested within the last year. Corrective Action: Ensure that the backflow preventer is tested annually.
116	Improper Construction / Maintenance of Establishment Observation: No information was available that indicates that the water filter for the steamer is on a maintenance schedule to ensure it is changed reguarly. Corrective Action: Ensure that the water filter is regularly changed.
402	Food is protected from contamination (Sec 12(b)) Observation: This premises vacuum seals fish portions and buys vacuum sealed frozen salmon. Salmon was observed thawing under a vacuum seal in the fridge contrary to the product instructions which indicate that the package should be opened prior to thawing to mitigate any risks posed by type E botulism (which can grow under refrigeration temperatures and is associated with certain North American fish and shellfish). Corrective Action: Ensure all portions of vacuumed packaged fish are opened when they are thawed. Ensure that all staff are aware of this requirement.

Comments:

Premises is very clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection.

Provide current temperature log templates to this office by email.

· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· 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 water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish).
· Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F)
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· 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.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present but not tested as noted.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· At least one staff on site has Foodsafe training at time of inspection.
· A Food Safety Plan has been completed.
· The Permit is posted with the current owner information.
· A Sanitation Plan has been completed. The Sanitation Plan has been implemented and is in use.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.