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
| 11/28/2023 - ROUTINE INSPECTION
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6-501.14 - CORE
Violation Comments:The hood system above the fryer had significant build up of grease, dust, and debris.
All hood systems must be clean often enough to prevent risk of contamination due to falling debris, dust, and grease.
To correct: Clean the hood system and then clean it more frequently. This is a repeat violation. Repeat violations my lead to enforcement.
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2-402.11 - CORE
Violation Comments:An employee handling food was not wearing a hair restraint.
All employees that handle food must wear an effective hair restraint to prevent contamination of food with hair.
Corrected on site: The employee put on a hair net.
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6-501.12 - CORE
Violation Comments:The drains under the dish washer and the 3 compartment sink had a significant build up of grime and food debris.
All areas of the facility must be cleaned often enough to prevent the build up of debris and dirt and limit pest harborage conditions.
To correct: Clean the drains.
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| 05/09/2023 - ROUTINE INSPECTION
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6-501.14 - CORE
Violation Comments:The hood system above the fryer has a build-up of grease 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 hood system and increase frequency of cleaning.
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| 11/22/2022 - PROOF OF CORRECTION
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| 11/16/2022 - ROUTINE INSPECTION
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4-501.116 - PRIORITY FOUNDATION
Violation Comments:Chlorine sanitizer is used to sanitize for the dishmachine and the shake machine. Person in charge could not locate the chlorine test strips to verify the concentration of sanitizer to ensure proper concentration.
A test kit must be used to measure the concentration of sanitizer solution. Sanitizer that is too weak will not kill harmful bacteria, and sanitizer that is too strong can leave chemical residue behind.
To Correct: Purchase new chlorine test strips. Use regularly to determine the sanitizer concentration. Send a picture of the chlorine test strips to jbehringer@miottawa.org within 10 days.
Note: This violation has been cited at two consecutive routine inspections. A risk control plan will be issued.
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| 05/19/2022 - ROUTINE INSPECTION
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4-501.116 - PRIORITY FOUNDATION
Violation Comments:Chlorine sanitizer is used to sanitize for the dishmachine. Person in charge could not locate the chlorine test strips and was unsure of how to verify the concentration of sanitizer to ensure proper concentration.
A test kit must be used to measure the concentration of sanitizer solution. Sanitizer that is too weak will not kill harmful bacteria, and sanitizer that is too strong can leave chemical residue behind.
Violation Corrected: Chlorine test strips were located. Discussed the importance of locating and using sanitizer test strips to verify proper concentration of sanitizer. Demonstrated how to use the chlorine test strips for the dishmachine with the person in charge.
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