Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Follow-Up |
Inspection date: | July 29, 2005 |
Number of critical violations: | 4 |
Number of non-critical violations: | 2 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Multiple storage temperature abuse of high hazard food items. Poultry thawed at room temp. Refrigeration equipment in poor condition. Corrective Action: Discard all high hazard foods stored above 4 degrees C. Do not use these refrigeration units for storage of high hazard foods until they are capable of maintaining foods below 4 degrees C. Service equipment and if required replace refrigeration units. NSF standard equipment is strongly recommended, |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Wiping cloths are not clean, not restricted in use, and not stored in approved sanitizing solution. Corrective Action: Sanitizing solution (Chlorine 100ppm / QAC 200 ppm) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Food contact surfaces of prep tables, cutting boards not adequately cleaned and sanitized. Corrective Action: Prepare and implement a written sanitation plan that includes procedures and agents to regularly clean and sanitize food contact surfaces, cutting boards,train staff. |
109 | Critical Other (Specify) Observation: Plumbing leak in ceiling of dining area. Corrective Action: Have plumbing checked and repaired. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: Floors, walls, ceilings not properly constructed and installed, not in good repair, unclean surfaces. Corrective Action: The facility must be thoroughly cleaned, food contact surfaces cleaned and sanitized. Written sanitation plan to cover frequency and procedures. Given high volume of business and service to 3 food service units from this main kitchen, dedicated cleaning/janitorial/maintenance staff are recommended. |
122 | Critical Inadequate Food Safety Plan Observation: A Food Safety Plan has not been completed and approved for this facility. A Food Safety Plan is required under Section 23 of the Food Premises Regulation. The fine for failing to have written food handling procedures is $230.00. Corrective Action: A Food Safety Plan must be submitted prior to reopening. |
130 | Inadequate Sanitation Plan Observation: A Sanitation Plan has not been completed and approved for this facility. A Sanitation Plan is required under Section 24 of the Food Premises Regulation. The fine for failing to have written sanitation procedures is $230.00. Corrective Action: A Sanitation Plan must be submitted before reopening. |
Comments:
This premises is closed until our office provides written permission to re-open. The kitchen is linked to La Brassiere which is also closed as is food service in the Amsterdam Pub.