Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | June 16, 2011 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
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: The final rinse temperature of the dishwasher tested 66C with a max-read thermometer. Corrective Action: Dishwasher can be used for washing only, all dishware must then undergo a manual sanitizing step: 2 minute soak in a 100ppm solution of chlorine (1oz to 1 gallon) and dishes allowed to air dry. Operator contacted dishwasher maintenance company during this visit. Please confirm once repairs are complete (i.e. final rinse temperature of 71C measured at the plate or greater).  |
Comments:
A site visit was conducted to follow-up on the routine inspection report dated June 9, 2011.
The following items were noted:
1. Line cooler is currently not being used and will be repaired (or replaced if needed).
2. Work stations are now equipped with spray bottles of sanitizing solution. Bleach tested >>100ppm, can be diluted to 100ppm by mixing 1 ounce of bleach to 1 gallon of water.
3. 3 staff with Foodsafe Level 1. Ensure that at least 1 person is on site at all times who has completed Foodsafe Level 1. Note: not all food handling courses taken in other countries are equivalent.
4. Facility has adopted the Food Safety Plan from the templates that were provided. Ensure that each menu item is assigned to one of the processes (Cook-Serve, No Cook etc.) and provide a copy to the health department.
5. Thermometers have been ordered for all coolers. Once in place, begin monitoring temperatures of all coolers at least twice per day and recording in the templates that were provided.
6. Bars have now been equipped with liquid soap and paper towels. Dispensers should be installed for paper towels.
7. Discussed light covers with operator - shatter-proof covers or plastic sheathes for the fluorescent lights within the food preparation areas are required.
8. Main bar glass washer will be replaced.
Operation & Maintenance items as per June 9, 2011 report.
A follow-up inspection will be required as soon as the dishwasher is repaired and again in 1 month to evaluate progress on the operation & maintenance items from the June 9 report.