Observation: The line cooler inserts next to the corner grill are too warm. The heat from the induction plate warmers is affecting the food in the line cooler inserts.
Corrective Action: A lid was provided to the line cooler inserts and the plate warmers were turned off at the time of the inspection. The line cooler inserts must be maintained at 4 Celsius at all times. The setup to the line cooler must be changed so that the line cooler inserts are maintained at proper temperatures. Recommend providing easy to use lids that can cover the inserts as well as preventing the heat lamp from interacting with the inserts. Correct this within 2 weeks.
Observation: A significant amount of ice baths are used to cool food in line inserts in this premises without proper temperature controls.
Corrective Action: Mechanical refrigeration is required instead of ice baths to ensure that food temperatures are maintained at 4 degrees Celsius or below at all times, particularly on the grill line and servery line. Until mechanical refrigeration is provided in these areas, ensure that the food in each of the inserts in an ice bath is turned over within two hours. To achieve this with reasonable certainty, time controls are required - to this end, operator must submit a food safety plan that includes one of the following systems of time control: 1. a staff sign off sheet verifying food has been turned over within 2 hours 2. expiry time labelling of all foods in inserts 3. a 2 hour timer so that food is turned over every time the alarm sounds. Repeat infraction. Failure to comply with the second order will result in enforcement measures including ticketing.
Observation: Temperature logs are not filled out for any inserts or hot holding.
Corrective Action: Ensure that temperature logs are created that include at least twice daily monitoring of line inserts and hot holding units.