Ocean Port Hotel - Pub - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 26, 2005
Number of critical violations:	2
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
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper concentration for adequate time (Chlorine 100ppm ) in food prep area. Corrective Action: Repair immediately! Until repaired, run dishes through cycle, spray with sanitizing spray (100ppm chlorine prepared at time of inspection), hold 2 minutes, air dry. Please confirm when repairs have been completed.
110	Food Not Protected - General Observation: Temperature logs are not maintained for all cooler, freezer and hot holding units and Sanitation Logs are not being maintained for dishwasher and sanitizing solutions. Corrective Action: Temperature log and Sanitation log started at time of inspection - please maintain!
118	Other (Specify) Observation: Permit to Operate displayed, but not in view of public. Corrective Action: Please display Permit to Operate in view of public.
122	Critical Inadequate Food Safety Plan Observation: A Food Safety Plan has been completed and approved for this facility. A Food Safety Plan is required under Section 23 of the Food Premises Regulation. Corrective Action: Revisions to Food Safety Plan, as discussed, must be submitted as soon as possible.

Comments:

Inspection 26/05/05 at 2pm.
Areas addressed from previous inspection 18/04/05.
108.wiping cloths in food prep area and bar area stored in sanitizing solution (100ppm chlorine).
109.Sanitation Plan approved.
121.Operator and staff completed FoodSafe training 14/05/05. - other staff to be trained at next local course.
122.Food Safety Plan approved - some revisions required - see 122 above.
116.B.cover cleaned and replaced on compressor on deli fridge.
116.A.1.Floor tiles near walkin cooler replaced. 2.Wall in hallway to back door has been repaired and repainted, 3.Walls in dishwashing area have been cleaned - please maintain! 4.Shelving in bar area has been repainted.5.Shelving in walkin cooler has been repainted.

Other areas noted at time of inspection.
-refrigeration temp <4C --- please adjust lower deli 'meat only' cooler (5C at time of inspection!).
-hot holding >60C = good!
-final rinse of dishwasher in bar area at proper concentration (12.5ppm iodine) =good!
-liquid soap and paper towels available for hand washing in food prep area - proper handwashing observed at time of inspection after handling raw chicken = good!

30/05/05 confirmation from operator that dishwasher has been repaired and the final rinse has 100ppm chlorine.