North Beach Lounge & Grill - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:February 01, 2006
Number of critical violations:1
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
109  Critical Other (Specify)
Observation: OUTSTANDING Violation 113. items from previous inspections 06/01/2006 & 05/02/2005.
Corrective Action: 1.Wall-mounted liquid soap and paper towel holders required at handbasin in front service area (liquid soap and paper towels available at time of inspection, but not wall-mounted). 2.Wall-mounted paper towel dispenser required at handbasin in food prep area (liquid soap and paper towels available at time of inspection. ***foodhandler observed using cloth towel for hand drying and asked to re-wash at time of inspection!)
116   Improper Construction / Maintenance of Establishment
Observation: 2.Joins at and under sink in dishwashing area not fully sealed.
Corrective Action: 2.A.Top area where stainless meets wall requires sealing. B.Floor/wall join under sink requires thorough cleaning, tiles replaced, and coving installed to seal. C.Seam above sink requires cleaning and sealing.
116   Repeat Improper Construction / Maintenance of Establishment
Observation: 1.Floors and walls in dishwashing area showing unclean surfaces esp. under and behind dishwasher.
Corrective Action: 1.The floors and walls in the dishwashing area must be thoroughly cleaned and kept clean.
118   Other (Specify)
Observation: OUTSTANDING Violation 116 from previous inspection 06/01/2006.
Corrective Action: Ventilation hoods, ductwork, filters have grease and dust build-up and require thorough cleaning. (Some of this work was completed at time of inspection - area over deep fryers remaining) 2.Floors below shelves and in corners in dry goods storage area have a substantial build-up of dirt and debris - move shelves and thoroughly clean floors and at floor/wall joins. (Confirmed by kitchen manager that castors for shelves are on order) 3.Floors behind/under 'dairy', 'coldstream', and glass-front refrigerators have a build-up of grease and dirt and grime - thorough cleaning required!

Comments:

Inspection 01/02/2006 at 13:00
Areas addressed from previous inspection.
105.All potentially hazardous foods (ie. eggs) stored <4C.
1081.1 Dishwasher in bar/lounge/coffee front service area has been repaired (12.5ppm Iodine in final rinse).
108.2.Wiping cloths in front service area in 200ppm sanitizing solution.
109.Repairs at area above sink in dishwashing area completed.
122.Cooling procedures posted - please insert maximum cooling time & use timer!
110.1.Temperature logs being maintained - please fax monthly for file.
110.2.Sanitation logs being maintained - please fax monthly for file.

Other areas noted at time of inspection.
-all refrigeration units, including glass cake display case, <4C=good!
-all freezers <-18C = good!
-baked goods on display in foyer covered and tongs available = good!
-all handbasins have liquid soap and paper towels available for handwashing=good! *** see 108. above!!!
-food prep area has wiping cloths soaking in 200ppm QAC sanitizing solution = good!
-bakery area has 200ppm QAC spray with paper towels for use = good!
-proper handwashing observed in bakery area = good!
-all food covered and properly separated raw meats from ready to eat foods in walk-in cooler = good!
-hot holding >60C = good!
-ice scoop separate from ice with handle facing out = good!