Observation: Utensils were noted soaking in a sanitizing solution between uses.
Corrective Action: In order to prevent chemical contamination of foods, utensils should not be soaked in sanitizing solution between uses. Dry storage of utensils with a 2 hour rotation or storage in an ice bath that is changed frequently enough to maintain the water temperature below 4C are both acceptable alternatives.
Observation: Foods in the salad station inserts measured temperatures slightly higher than 4C. This is likely due to over-filling as well as the use of plastic inserts with cracked edges which allow for cold air to escape.
Corrective Action: All inserts must be in good condition and properly fit in such a way as to retain cold air within the unit. Metal inserts would be better at maintaining food temperatures. Inserts should not be filled past the fill line and lids should be used whenever the station is not busy.
Observation: Two of the line coolers were not working at time of inspection. Inserts of food were being stored on ice in the top of the units. Temperatures measured >20C. There were also blanched vegetables being stored in one of the drawers noted at 17C. All foods were discarded.
Corrective Action: All equipment on the premise must be in good working order. Repair these units so they are capable of maintaining potentially hazardous foods at or below 4C. These units cannot be used until such time. The use of ice baths is not an acceptable interim solution.
Observation: The dishwasher was not delivering an adequate amount of sanitizing solution during the final rinse cycle.
Corrective Action: Repair the dishwasher so the concentration of sanitizer during the final rinse cycle meets manufacturer's specifications. Test strips must be kept on site to monitor the machine and ensure proper operation.
Observation: The glass washer was not delivering an adequate amount of sanitizing solution during the final rinse cycle.
Corrective Action: Repair the glass washer so the concentration of sanitizer during the final rinse cycle meets manufacturer's specifications. Test strips must be kept on site to monitor the machine and ensure proper operation.
Observation: At time of inspection, facility did not have hot water.
Corrective Action: All food premises must have an adequate supply of hot water to meet the needs of operation.
Observation: Duct tape was noted in the interior edge of the bottom drawer of the salad station.
Corrective Action: Remove duct tape so that all surfaces can be smooth and easily cleaned and will not trap food debris and grease during use.
Observation: The paper towel dispenser at the coffee/soup station was broken.
Corrective Action: Repair the paper towel dispenser.
Observation: The laminate edging on the coffee/soup counter has broken off leaving exposed unfinished wood in several areas. The paint on the shelves underneath this counter has also worn-off in areas resulting in exposed unfinished wood.
Corrective Action: Repair the sections of broken laminate and re-paint the shelves.
Observation: At time of inspection, the faucet in the dish washing area over the 2 compartment sink was stuck in the "on" position.
Corrective Action: Repair the faucet such that it is in good working order including proper functioning on/off control for both hot and cold water.
Observation: There is a leak in the gasket connecting the flexible supply tube to the water line under the round sink in the dish area.
Corrective Action: Repair the leak.
Observation: The pass-through to the bar next to the ice machine has a rotting piece of wood across the bottom leaving areas where the inner cavity of the wall is exposed. This is resulting in moisture and debris accumulation.
Corrective Action: Rotting wood must be replaced with a material that is smooth, non-porous and can be easily cleaned.
Observation: The caulking along the dish area back splash and along the coffee/soup station counter is in disrepair and/or missing completely.
Corrective Action: Re-caulk all affected areas were needed to prevent moisture accumulation behind the counters.
Observation: Several fluorescent lights in the kitchen are not fitted with shatter-proof light covers.
Corrective Action: Ensure all lights have shatter-proof covers.
Observation: Shelves in the dry storage are lined with furry mats.
Corrective Action: Furry mats do not provide a surface which is smooth and can be easily cleaned and sanitized. Remove mats.
Observation: The flooring in the dry storage area is not finished in such a way as to provide a surface which is smooth and easily cleanable.
Corrective Action: Re-finish the surface of the flooring to meet the above criteria.
Observation: Scorch marks were noted on one of the electrical sockets on the wall behind the coffee/soup counter.
Corrective Action: In order to avoid potential electrical problems the cause of the scorching must be investigated by a qualified person.