Observation: The cooler under the espresso machine was not working.
Corrective Action: Milk was moved - do not use this cooler until it is repaired and capable of maintaining foods at or below 4C. Ice baths are not acceptable as they do not keep temperatures at or below 4C.
Observation: Three large containers of soup were observed cooling in the walk-in cooler. The tomato basil measured an internal temperature of 38 degrees Celsius, the pork gravy measured 40.1 degrees Celsius and the cream soup was 48.5 degrees Celsius. The chef confirmed that the tomato basil soup had been made before 1pm, the other two soups were made around 5pm. Inspection was conducted at 6pm.
Corrective Action: Tomato basil soup was discarded. The cream soup and the pork gravy was reheated to 74C. Ensure that when foods are cooled they go from 60C to 20C in not longer than 2 hours and from 20C to 4C in not longer than 4 hours. Review proper cooling procedures with afternoon prep staff.
Observation: Insert temperatures for the two coolers across from the hot line ranged from 17C to 26C. Food in the drawers under the inserts measured 13C-15C.
Corrective Action: Potentially hazardous foods must be stored at 4C or less OR if stored at room temperature they must be marked with the time they are removed from tempeature control and discarded at 2 hours. Chef confirmed these items were removed from temperature control 45 minutes prior to inspection. They can remain out for another 1 1/4 hours and then they must be discarded. A suitable short term solution was discussed - facility will use a 2 hour rotation system during service times whereby all containers are rotated every 2 hours - (discarding any remaining food). Recommend using a timer. Bottom drawers can only be used for bread and whole fruits and vegetables. A long term solution must be presented to the health department within 1 week.
Observation: Paper towel dispensers in the dish area appeared broken and the back prep area dispenser was empty.
Corrective Action: Ensure that all hand stations are properly equipped at the start of each shift (supplied with liquid soap and paper towel in functioning dispensers).
Observation: Several lights in the kitchen do not have shatterproof protective covers.
Corrective Action: Fit all lights with proper shatterproof covers.
Observation: The grate on the bottom of cooler #7 is not securely attached.
Corrective Action: Clean and re-attach the grate.
Observation: Masking tape and/or duct tape was noted in several areas throughout the kitchen - including over a mechanical box under the dishwasher, on the bottoms of dry storage containers and holding the pop dispenser holder to the wall next to the cappuccino machine. Many of the inserts have several layers of old taped labels. Tape traps dirt and debris and makes it difficult to properly clean surfaces.
Corrective Action: Conduct all repairs needed so tape is not required. Replace any broken food storage containers. Labels should be removed from inserts before they go through the dishwasher.
Observation: The pass between the bar and the kitchen (by the ice machine) used to have a rotting piece of wood as part of the frame. This was noted on the past inspection report. It appears that a stainless panel was attached to the wood to repair the area. This has come loose leaving a large gap. When the area was examined fruit flies appeared to be coming from inside the gap.
Corrective Action: Remove any old wood and properly seal the area. Inspect for signs of fruit flies and apply pest control measures were needed.
Observation: General cleaning and sanitation needs to be improved. Grease, food debris and general filth was noted under and behind most kitchen equipment.
Corrective Action: Conduct a thorough cleaning.
Observation: A staff person indicated the glass washer was not currently being used because it does not dispense sanitizing solution.
Corrective Action: Have the glass washer repaired.