Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 02/16/2024 - ROUTINE INSPECTION
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4-602.11 - PRIORITY
Violation Comments:Observed staff member take a temperature of ready-to-eat food without cleaning the thermometer before and after.
Temperature measuring devices must be cleaned before using and before storing to prevent the spread of contamination.
Corrected on site: Thermometer was cleaned and staff was retrained on proper thermometer usage.
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3-101.11 - PRIORITY
Violation Comments:Moldy cheese (not intended to have mold) was found in the walk-in cooler.
Food must be safe, unadulterated, and honestly presented.
Corrected on site: Person in charge discarded moldy cheese.
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3-302.11 - PRIORITY
Violation Comments:Unpasteurized eggs were being stored above pasteurized egg product in the walk-in cooler.
Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Corrected on site: Person in charge rearranged the shelves so the unpasteurized eggs are now stored on the bottom shelf.
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5-205.15 - CORE
Violation Comments:There is a leak in the pipe underneath the dish machine in the main dish room.
Plumbing must be maintained in good repair. Water leaking can allow excess moisture to build up on the floor and attract pests.
To correct: Repair the plumbing so it no longer leaks.
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6-202.15 - CORE
Violation Comments:The external door (in the main kitchen area) has an open gap at the bottom, allowing light and potentially pests into the kitchen.
External openings must be tightly sealed to protect from pests entering the establishment and potentially spreading foodborne illness.
To correct: Replace door seals so the door is tight fitting with no gaps.
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| 07/19/2023 - ROUTINE INSPECTION
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6-202.15 - CORE
Violation Comments:The door to the outside (in the satellite kitchen) has an open gap at the bottom, allowing lights and potentially pests into the kitchen.
Openings into the facility must be protected. A tight-fitting door with no gaps to allow pest entry is required to keep a kitchen protected. Pests are a leading vector to spread foodborne illness.
To correct: Close gap beneath the door to prevent the entry of pests.
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4-601.11 - CORE
Violation Comments:The bottom of the big mixer had a build-up of discoloration and debris after being cleaned.
Equipment must be kept clean. If the bottom of the mixer has an accumulation of debris it is possible for it to fall into the food being mixed below, contaminating the food.
To correct: Deep clean the big mixer and retrain staff on cleaning the bottom of the mixer.
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| 01/26/2023 - PROOF OF CORRECTION
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| 01/12/2023 - ROUTINE INSPECTION
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6-501.14 - CORE
Violation Comments:The hood system above the grill and the vent above the high temperature dishwasher have a build-up of dust and debris.
All parts of a ventilation system must be cleaned at a frequency that prevents buildup to protect food and equipment from contamination.
To correct: Clean ventilation systems and increase frequency of cleaning.
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4-601.11 - CORE
Violation Comments:The hot plate holders had a build-up of debris and food residue on the inside.
Nonfood-contact surfaces, like the inside of the plate holder, must be cleaned so they do not spread possible contaminants to food-contact surfaces, like plates.
To correct: Clean out all hot plate holders.
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4-602.11 - CORE
Violation Comments:The inside of the ice machine has a build-up of debris and discoloration.
Food-contact surfaces, like the inside of an ice machine, must be kept clean and be cleaned at a frequency that prevents the spread of contaminants to food, like ice.
To correct: Clean out ice machine and increase frequency of cleaning.
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5-205.15 - CORE
Violation Comments:The three-compartment sink drain pipe leaks on the floor whenever the sink is used.
Plumbing must be kept in good repair. A leaking pipe can spread contaminants and extra moisture could lead to mold growth.
To correct: Repair drain pipe so it no longer leaks.
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5-205.15 - PRIORITY
Violation Comments:The atmospheric vacuum breaker for the mop sink has a constant leak (mop sink in the main kitchen).
Plumbing must be maintained in good repair. A leaking vacuum breaker cannot properly act as a backflow prevention device.
To correct: Repair/replace atmospheric vacuum breaker.
For proof of correction: Send a picture to Sguikema-bode@miottawa.org within 20 days.
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6-501.111 - CORE
Violation Comments:Ants have infested one of the vents in the main dining room.
Pests such as insects or rodents must be eliminated and removed to ensure clean and sanitary facilities.
To correct: Eliminate ant infestation in the main dining room.
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| 06/29/2022 - PROOF OF CORRECTION
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| 06/07/2022 - PROOF OF CORRECTION
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| 06/06/2022 - ROUTINE INSPECTION
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3-501.18 - PRIORITY
Violation Comments:Several meats in the walk-in cooler were expired: Sliced turkey, sliced pastrami, sliced roast beef.
Ready-to-eat, potentially hazardous foods must be discarded by the end of the day of the discard date. Discarding the foods helps ensure that items which may be contaminated with harmful bacteria are not served to the public.
Corrected on site: Person in charge discarded all expired food.
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6-501.14 - CORE
Violation Comments:The vent above the high-temp dishwasher has become filled with accumulated dust and debris and is lacking a grate to block any particulate from falling into the dishwashing area.
Vents must be kept clean so they can properly operate and not become a source of contamination.
To correct: Clean out vent or provide a grate.
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5-205.15 - PRIORITY
Violation Comments:The mopsink in the kitchen dishwashing area has a continual leak coming from the atmospheric vacuum breaker.
A backflow prevention device (like an atmospheric vacuum breaker) must be properly equipped and kept in good working order to prevent backflow risks while providing a facility's water needs.
To correct: Repair/replace backflow prevention device.
For proof of correction: Send a picture of the repaired/replaced backflow prevention device within 14 days of receiving this email.
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4-501.114 - PRIORITY
Violation Comments:The food service area's low temp dishwasher's chlorine concentration was too low, reading below 25ppm.
Chlorine (bleach) must be at the concentration specified by the manufacturer to ensure food contact surfaces are effectively sanitized. Sanitizer that is too weak will not effectively kill harmful organisms which can cause illness.
To correct: Repair/replace dishwasher to dispense chemical at a concentration hight enough to properly sanitize the dishes.
For proof of correction: Send a picture of test strips being used on the dishes coming up at the correct color or send a picture of an invoice for the maintenance work to Sguikema-bode@miottawa.org within 14 days of receiving this email.
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4-501.11 - CORE
Violation Comments:Three pieces of equipment were in a state of disrepair: The low-temp dishwasher in the food service area, the steamer in the kitchen, and the atmospheric vacuum breaker in the dishwashing area.
Equipment must be maintained so that it functions properly and meets an establishment's needs.
To correct: Repair the equipment.
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