Pat's Place 7 Park Avenue, Mount Pearl, NL. FOOD PREMISES INSPECTION REPORT for Non-Compliant Critical / Non-Critical Items.
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1 Food - Routine Dec 20, Proper Thawing Procedures for Frozen Food Corrected During Food incorrectly held discarded during inspection. Reviewed correct thawing methods Appropriate procedures followed for mechanical and/or manual dishwashing Ensure required sanitizer concentration is provided in mechanical dishwasher. Use altenate high temp dishwasher until corrected. Maintain daily temperature logs on daily basis. Ensure checks and records are conducted during catered events. Food - Complaint/Demand Insp. Jun 20, Food contact surfaces properly constructed or located, acceptable material Cutting board to be refinished. Food - Annual Apr 10, Food Separated and Protected Corrected During Do not store food products in garbage bags. These are not food-grade materials and will leach chemicals into the food. Operator corrected immediately Food contact surfaces properly constructed or located, acceptable material Refurbish or replace the prep table cutting board. Page 1 of 5
2 Food - Annual Apr 10, Hot and Cold water available, adequate pressure Repair the slow water leak at the ktichen hand washing sink. Temperature logs must be recorded every day, minimum twice a day. Food - Routine Oct 06, Other Food Storage (6"): The operator should look into providing equipment to store any overstock of food products off the floor during busy seasons. Food required to be 6" off the floor at all times. Food - Annual Apr 12, Hot and Cold water available, adequate pressure Observed no hot water at the waitress station sink. Repair the sink fixture and provide hot water. Ensure temperature logs are recorded every operating day, minimum twice a day Other Food Storage (6"): Do not store any food products on the floor of the walk-in freezer. Recommend providing additional freezer storage onsite. Page 2 of 5
3 Food - Follow-Up Feb 01, 2016 Compliant at the time of this inspection Food - Routine Proper Cooking of Raw Foods of Animal Origin Corrected During Observed incorrect cooking/reheating procedures used onsite: foods left at room temperature to warm up and then placed in the steam table for cooking. Ensure food products are NOT left to warm up at room temperature. Foods should be cooked or reheated on the stove, grill, or in the oven to 165F before placed into the steam table for hot holding. Operator corrected immediately Food and Water Obtained from Approved Sources Corrected During Observed a wild game carcass onsite (moose), stored in the freezer with food for the restaurant. Wild game raw meats cannot be stored with foods from approved sources. Operator removed the carcass from the facility immediately Food Separated and Protected Corrected During Observed raw meats stored in the kitchen cooler above cooked and ready-to-eat foods. Raw meats must be stored separate or below ready-to-eat foods at all times. Observed food products stored in garbage bags in the freezer; these bags are chemically treated for garbage. Ensure only food-grade bags are used to store food products Toxic Chemicals Properly Labeled, Stored and Used to Prevent Food Contam. Corrected During Observed unlabelled and mislabelled chemical products in the facility. Ensure all chemical bottles are labelled with the correct container contents at all times. Spray bottles must be dedicated for only one chemical product. Operator corrected immediately. Page 3 of 5
4 Food - Routine Adequate facilities available to wash, rinse, and sanitize utensils and eq QUAT sanitizer spray bottles should be mixed fresh daily to 200 ppm concentration Appropriate procedures followed for mechanical and/or manual dishwashing Observed the kitchen mechanical dishwasher chlorine sanitizer at 50 ppm; this should be at 100 ppm concentration. Service the dishwasher immediately. Observed the waitress station dishwasher rinse cycle only reach 105F; this must reach 180F to sanitize. Service the dishwasher immediately Adequate mechanical ventilation Fume hood cleaning expired and in an unsanitary condition. Service and clean the fume hood Food handlers properly attired Ensure food handlers wear head coverings when handling food (e.g. caps or hair nets) Proper location of thermometers and thermometers working accurately Provide a thermometer for the cabinet cooler. Page 4 of 5
5 Food - Routine Other Paper Towel Dispensers: Observed both electronic paper towel dispensers not working. Repair or replace the paper towel dispensers. Page 5 of 5
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Yearly Operation. Observations and Corrective Actions. Housekeeping required throughout building. (Corners, shelving etc.)
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Yearly Operation. Observations and Corrective Actions. Build up of grease on grill hood. Have this cleaned and sanitized more often.
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SIOUX FALLS HEALTH DEPARTMENT Environmental Temporary Food Service Requirement Checklist and Application Sioux Falls Health Department 521 North Main Avenue, Suite 101 Sioux Falls, SD 57104-5963 (605)
Food Safety at Temporary Events
Food Safety at Temporary Events Introduction This information has been compiled to provide managers and workers in temporary food stands with rules and guidelines to follow to minimize the possibility