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
| 02/05/2024 - ROUTINE INSPECTION
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3-101.11 - PRIORITY
Violation Comments:Sliced ham was found in the cooler drawer (closest to the waffle preparation area) in a moldy condition and a pan of cut cilantro, mostly black and brown in color, was found in the preparation cooler on the opposite end of the cook line.
All food served to the public must be safe, unadulterated, and honestly presented.
Corrected Onsite: The items above were discarded in the kitchen trash. Person in charge confirmed staff would be retrained in this area.
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3-501.17 - PRIORITY FOUNDATION
Violation Comments:A total of 14 cartons of liquid egg whites and 9 containers of heavy whipping cream were found in the basement walk-in cooler past the manufacturer's use-by-date.
Ready-to-eat, potentially hazardous foods must not exceed the manufacturer's use-by date. This helps limit the growth of harmful bacteria such as listeria.
Corrected Onsite: The person in charge discarded all items listed above in the dumpster.
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3-501.16 - PRIORITY
Violation Comments:The following food items were found in the bar cooler with internal temperatures ranging between 45-48 F:
1. Bloody Mary Mix
2. Whipped Cream
3. Blue Cheese Stuffed Olives
4. Pepper Jack Cheese
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
Corrected Onsite: The person in charge discarded the items above in the kitchen trash.
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4-501.11 - CORE
Violation Comments:The bar coolers were not functioning properly at the time of the inspection. The left unit was not in operation and the right remained in operation but was holding potentially hazardous foods at unsafe temperatures.
Equipment, such as coolers, must be maintained in good repair and be properly adjusted. This ensures food is held at safe temperatures.
To Correct: Have coolers repaired. Submit photos of food thermometer reading the internal temperature of a food or drink item in each cooler to kanderson@miottawa.org as proof of correction. Person in charge confirmed coolers would not be utilized to store any potentially hazardous foods until repaired. Anticipated 3-4 week turnaround time for repair.
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| 07/25/2023 - PROOF OF CORRECTION
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| 07/07/2023 - ROUTINE INSPECTION
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4-501.114 - PRIORITY
Violation Comments:The dish machine was not dispensing chlorine sanitizer solution when tested at the time of the inspection.
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.
Immediate Action Taken: Dish machine was primed, chemical feeding line was cut to ensure corrosion was not present, service provider was contacted, and three compartment sink was prepared for use in the interim.
To Correct: Have dish machine serviced and calibrated to the concentration specified by the manufacturer (50-100 ppm). Send photo of concentrated test strip as proof of correction within 3 days.
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5-202.12 - PRIORITY FOUNDATION
Violation Comments:The hand washing sink in the front of the main kitchen and the hand washing sink in the allergen kitchen were not providing water of 100 F at the time of inspection. (Main kitchen - no hot water available, Allergen kitchen - 87 F).
Hand washing sinks must be equipped to provide water of at least 100 F at all times.
To Correct: Have hand washing sinks serviced. Provide water of at least 100 F. Send photo of a thermometer reading the water temperature for each hand washing sink as proof of correction within 5 days.
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5-205.15 - CORE
Violation Comments:The hand washing sink faucet controlling the hot water was not operational due to a stripped mechanism.
Plumbing systems must be maintained in good repair to ensure they can function as designed.
To Correct: Repair hand washing sink faucet.
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4-501.11 - CORE
Violation Comments:The dish machine was not functioning properly at the time of the inspection. Chlorine sanitizer was not being dispensed when tested.
Equipment, such as dish machines, must be maintained in good repair and be properly adjusted to ensure they can function properly.
To Correct: Have dish machine serviced and maintain in good repair.
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3-501.18 - PRIORITY
Violation Comments:The following food items were found with date marks that exceeded their 7 day discard date:
1. Cooked chicken breasts (Egg cooler - main cook line)
2. Cream cheese icing (preparation cooler to right of egg cooler - main cook line)
3. Burger sauce (preparation cooler to right of egg cooler - main cook line)
4. Sauce *name not visible on date mark (preparation cooler to right of egg cooler - main cook line)
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: The items listed above were disposed of in the kitchen trash and down the garbage disposal. Staff were retrained in this area. Recommended including date marking assessment to app used for logging temperatures.
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| 12/29/2022 - FOLLOW-UP INSPECTION
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| 12/09/2022 - ROUTINE INSPECTION
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3-304.14 - CORE
Violation Comments:Multiple sanitizer buckets throughout the facility had a low concentration (50-100ppm), preventing proper sanitization.
Wiping cloths held in solution too weak to sanitize can become breeding grounds for pathogens that can then be spread when used on surfaces or for cleaning.
Corrected on site: Sanitizer was replaced with sanitizer at the correct concentration for all the sanitizer buckets.
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3-301.11 - PRIORITY
Violation Comments:Observed employee picking up a cinnamon roll with bare-hands and putting it on a plate.
Bare-hand contact is one of the leading vectors through which pathogens and contaminants are spread.
Corrected on site: Manager stopped employee and instructed them to put on gloves. Cinnamon roll was discarded. No other bare-hand contact was observed.
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5-205.15 - CORE
Violation Comments:The handsink (in the allergen-free area) has a continuous leak whenever used.
Plumbing must be maintained in good repair. A leaking handsink can lead to sitting water that will accumulate contaminants and can become a tripping hazard.
To correct: Repair handsink so it does not leak when used.
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4-901.11 - CORE
Violation Comments:Observed employee drying dishes with a rag.
Air-drying is required because using a rag to dry can introduce contaminants to the clean dishes.
To correct: Air-dry all dishes
Immediate correction: Employee was instructed to let air-dry instead and for the remainder of the inspection all dishes were air-dryed.
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2-301.14 - PRIORITY
Violation Comments:Observed dishwasher handling soiled dishes before switching to drying and putting away clean dishes without washing hands.
Employees must wash hands at the correct time during food preparation to prevent the spread of pathogens that can lead to foodborne illness.
To correct: Wash hands before switching from dirty dishes to clean.
Immediate correction: Employee was stopped and instructed to wash hands first. For the remainder of the inspection the employee washed hands before handling the clean dishes.
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4-501.116 - PRIORITY FOUNDATION
Violation Comments:Test strips were not being used consistently to determine sanitizer concentration. At time of inspection multiple sanitizer buckets were at too low a concentration as was the bar's three compartment sanitizer.
Test strips must be used consistently to determine the concentration of sanitizer. Sanitizer too weak will not properly sanitize a surface and sanitizer too strong can be toxic.
To correct: Use test strips throughout the day to determine sanitizer concentrations and retrain staff.
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