Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 27, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment Observation: 4 minor maintenance items must be addressed. Ensure that these are completed within 1 month. Corrective Action: Provide a cover to the fluorescent light at the top of the stairwell, clean and seal the bottom of the wall next to washrooms, provide a self closing latch one of the washrooms, and ensure that the small leak on the condenser pipe in the walk in cooler/freezer is sealed as it was causing a small amount of water to pool on the floor in this area.  |
Comments:
Premises is very clean and well maintained. Cleanliness and organization in the dry storage area is much improved from the previous inspection. Cooling wands are present and in use for large batches of soups, stocks, and sauces.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish)
· Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F)
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· The washrooms are clean and well-supplied.
· Food contact surfaces are generally smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair except where noted.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.