Observation: Temperature logs are not being maintained/not up to date.
Corrective Action: Start maintaining daily temperature logs.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 26, 2014 |
| 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 |
| 118 | Other (Specify) Observation: Temperature logs are not being maintained/not up to date. Corrective Action: Start maintaining daily temperature logs. |
Comments:
Routine inspection.
- Hand washing facilities are satisfactory.
- Refrigeration temperatures are in compliance.
- General maintenance is satisfactory.
- No signs of any pest infestation.
- Foodsafe certified food handlers available.
- Food handling practices are satisfactory.
- Washroom maintenance satisfactory.
- Hot holding temperatures are > 60 degree Celsius.
- Bar glass washer is providing >12.5 ppm in the rinse cycle.
- Dishwasher is providing >71 degree Celsius on the dishes.
- Thermometers provided in the refrigeration units.
Discussed the cooling procedures for advanced prepared gravies. The operator is using plastic buckets to cool down the food. The operator advised to use shallow trays or other equivalent cooling method that can achieve the desired cooling rates, i.e 60 degree Celsius to 20 degree Celsius within 2 hours and 20 degree Celsius to 4 degree Celsius within 4 hours. The operator to verify the cooling rate and standardize the cooling method.
Observed frozen mussels in the vacuum packs being thawed in the cooler. The operator advised to follow the cooking instructions on the label advising to directly cook this product from frozen.