Black's Original Ristorante & Pub - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:July 21, 2010
Number of critical violations:2
Number of non-critical violations:  1
Follow-up Required:  Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
105  Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Walk-in cooler is running at 9 degrees celsius as measured by a probe thermometer calibrated at zero celsius with an ice bath.
Corrective Action: All potentially hazardous food in the walk in cooler relocated to the functioning line cooler and the bar coolers upstairs. Refrigeration tech called at time of inspection to repair the walk-in cooler. Further violations of this nature will result in fines and may result in closure of the premises.
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Line cooler is running at 25 degrees at time of inspection.
Corrective Action: All food in line cooler discarded at time of inspection.
116   Improper Construction / Maintenance of Establishment
Observation: Some cleaning required behind and underneath kitchen equipment and in the bar area
Corrective Action: This cleaning should now be completed. Focus on underneath the grill line and in the shelves in front of the bar. Enhanced cleaning in the bar area will alleviate concerns with fruit flies - also provide a functioning fan in the upstairs bar area.
122  Critical Repeat Inadequate Food Safety Plan
Observation: Temperature records are filled out but not regularly, and no immediate corrective action is completed when temperatures exceed 4 degrees celsius.
Corrective Action: Ensure temp logs are completed at least twice a day and that any temperatures above 4 degrees celsius are met with corrective action that includes: calling a refrigeration technician, relocating the food, discarding the food. Ensure that staff are aware of these requirements.

Comments:

Do not use broken coolers to store potentially hazardous foods until they are repaired and can maintain food at 4 degrees or below. Consider providing more accurate thermometers, such as probe thermometers, or using a stem thermometer in a cup of water to reflect accurate food temperatures.