Elements Urban Tapas Lounge - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:November 03, 2011
Number of critical violations:0
Number of non-critical violations:  2
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: Because the hand sink in the back prep area is located immediately to the prep table, wash water splashes onto the food contact surfaces when the sink is used. The area next to the prep table is also used to store bus pans of dirty dishes.
Corrective Action: There must be a separation between the prep table and clean equipment to the hand sink and dirty dishware. Install a splash guard that extends down from the prep table to the floor and up from the table to the shelf above to prevent contamination of the food contact surfaces or clean equipment.
116   Improper Construction / Maintenance of Establishment
Observation: There is currently a wooden board covered with a black plastic garbage bag and masking tape between the garbage cans and the dishwashing counter - used to prevent spillage of garbage.
Corrective Action: All surfaces must be durable and easy to clean. Replace with a suitably constructed divider.
116   Improper Construction / Maintenance of Establishment
Observation: The caulking that seals the dishwashing counter to the wall has deteriorated and no longer provides a good seal.
Corrective Action: Remove old caulking and replace with new.
116   Improper Construction / Maintenance of Establishment
Observation: The edge of the wall behind the upright cooler in the back is missing the corner coving - duct tape is currently in place.
Corrective Action: Remove duct tape and repair corner coving.
118   Other (Specify)
Observation: Several bottles of cleaning chemicals are stored directly on the floor under the dishwashing counter.
Corrective Action: Everything must be stored at least 6 inches off the floor to facilitate cleaning. Install adequate shelving so that all chemicals can be stored 6 inches off the floor. It may be suitable to store chemicals on small carts with castors that can be pulled out to clean - in this case a less than 6 inch clearance may be acceptable.

Comments:

General Observations:
1. Fridge temperatures met regulatory requirements. A minor variation was observed in the upright cooler in the kitchen from top rack to bottom rack likely due to insufficient air circulation. Containers should be placed in a way that allows for good air circulation and the unit's internal thermometer should be relocated in the warmest part of the cooler for monitoring.
2. Thermometers present in all coolers.
3. Temperature logs are maintained on a daily basis and are up-to-date.
4. Dishwasher sanitizing concentration tested 50ppm chlorine with test strip.
5. Quat sanitizer available in spray bottles.
6. Hand washing stations equipped with liquid soap and paper towel. Just a reminder that staff should not have to reach over any clean dishware or food to access hand sinks.
7. Ventilation system had annual servicing completed.
8. No issues with food storage were noted - all potentially hazardous foods are covered and dated. Facility employes a time sticker system for monitoring room temperature holding of hollandaise sauce and eggs during breakfast service. Ensure that this system is used diligently and anything that reaches the 2 hour mark is either discarded or used immediately.
9. Staff have Foodsafe Level 1 training.