Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 25, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Inspection Completed by Jonathan Choi and Virginia Jorgensen during the 2010 Olympics.
Met with Aki (Manager) onsite.
Main kitchen (La Bocca & Amsterdam):
a) Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
b) Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F)
c) Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
d) Mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish; or >82 degrees C/179 degrees F, measured at the manifold)
e) Handwashing facilities are satisfactory. Equipped with liquid soap, paper towels and running hot and cold water.
f) No pests observed at time of inspection.
g) Washrooms are clean and well-supplied.
h) Foodsafe or equivalent training requirement has been satisfied.
Infractions:
a) Cardboard paper being utilized as floor mats in the kitchen. Ensure all flooring in kitchen premises made of material that is durable, easily cleaned and non-absorbent.
b) Premises utilizes quaternary ammonium sanitizer. Sanitizer was not prepared on the work lines at time of inspection. Operator corrected issue at time of inspection. Quats sanitizer maintained at 200ppm. Ensure quats sanitizer maintained at 200ppm concentration with wiping cloths stored in labeled sanitizer containers.
c) General sanitation: Ensure all food debris and grime removed from floors, walls and hard to reach areas.
d) General maintenance: Ensure all clutter removed from premises. Only store items for business purposes onsite.
Bar area kitchen (Brasserie):
a) Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F). Under counter cooler found to be at 3C, top insert section was 10C to 11C from steam of hot holding units, operators were directed to place ice under the inserts to reduce temperature to 4C or lower. Ensure all potentially hazardous foods requiring cold holding maintained at 4C or colder. Any potentially hazardous foods that require cold holding to be discarded after 2 hours if above 4C.
b) Mechanical glass washing procedure is satisfactory (final rinse chlorine concentration is > 100 ppm with cold water rinse >13 degrees C/55 degrees F). Ensure that operators monitor the chlorine concentrations and monitor the temperature as per manufacturer’s specification.
c) Handsinks equipped with squeeze bottles instead of having proper soap dispensers. Ensure all handsinks equipped with liquid soap and paper towels in clean dispensers and running hot and cold water.
Infractions:
a) General sanitation to be improved. Ensure all food debris and grime removed from floors, walls and hard to reach areas.
General issues:
a) Daily temperature & sanitation records to be maintained and recorded.