Elements Urban Tapas Lounge - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 17, 2009
Number of critical violations:	2
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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The dessert fridge was noted at +7C Corrective Action: Potentially high risk food should be stored at +4C or less. The fridge should now be repaired.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The food slicer was in need of cleaning. Corrective Action: To prevent the risk of cross contamination to other foods, the food slicer should now and routinely be thoroughly cleaned after each period of use.
110	Food Not Protected - General Observation: Thermometers were not being provided in all refrigeration equipment and in line with good HACCP practices, temperature monitoring and recording should be carried out. Corrective Action: Thermometers should now be provided in all refrigeration equipment and monitored.
110	Food Not Protected - General Observation: At the time of the inspection opened bags of dry food and other food products were being stored on the floor. The demarcation between the dry food store and the staff cloak room was difficult to see. Corrective Action: To prevent the risk of cross contamination to food work surfaces food should not be stored on the floor and opened bags of food should be stored in food grade containers with fitted lids. The cloak room should be separated from the food store to prevent the risk of contamination from outdoor clothing.
110	Food Not Protected - General Observation: A plastic container was being stored within the ice sink. Corrective Action: Only the ice scoop should be stored within the ice sink, no other items.
110	Food Not Protected - General Observation: The back flow prevention valve beneath the bar used to protect the building water supply from the carbonator had not been inspected since 2005. Corrective Action: This should now and annually be tested and examined by a competent person.
116	Improper Construction / Maintenance of Establishment Observation: The finish to the laminate surface of the hand wash stations were in disrepair and unable to be clean effectively. Corrective Action: The laminate finish should now be repaired/replaced leaving a smooth, cleanable and impervious surface.
116	Improper Construction / Maintenance of Establishment Observation: At the time of the inspection the floor was being mopped with dirty cold water. Corrective Action: Proper floor cleaning procedures should be followed using hot water with approved cleaning agent.
116	Improper Construction / Maintenance of Establishment Observation: The reach-in freezer was choked with frost and in need of cleaning. Corrective Action: This should now and routinely be thoroughly cleaned.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Routine cleaning behind/beneath kitchen work equipment needs improving. Corrective Action: These areas should now and routinely be carried out.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Several reach-in fridge and fridge drawer edge seals were in disrepair. Corrective Action: These should now be replaced.

Comments:

Presently the mop bucket is being emptied into a storm drain outside the building, this practice should cease immediately and any mop water to be released into the dish pit sink. Shell fish identity labels are presently not being kept for inspection, labels should be kept and available for inspection for at least one year. Generally, cleaning of the kitchen leaves room for improvement.