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
| 01/19/2024 - ROUTINE INSPECTION
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7-201.11 - PRIORITY
Violation Comments:Glass cleaner was being stored on the beer cooler nest to the beer taps.
All toxic chemicals used for cleaning must be stored separate from food and food contact surfaces to prevent accidental contamination of equipment and food.
Corrected on site: The person in charge removed the glass cleaner and stored it away from food.
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6-501.11 - CORE
Violation Comments:The corner paneling on the wall going into the dish area is falling off the wall.
The facility must be maintained in good repair to limit the formation of pest harborage conditions.
To correct: Repair the wall.
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The handwashing sink in the dish area was blocked by a cart of dirty dishes.
All hand sinks must be readily accessible at all time to allow from proper handwashing throughout the facility. Handwashing is one of the most important practices to limit the spread of foodborne illness.
Corrected on site: The person in charge moved the cart.
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| 09/05/2023 - PROOF OF CORRECTION
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| 07/05/2023 - FOLLOW-UP INSPECTION
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| 06/22/2023 - ROUTINE INSPECTION
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3-501.13 - CORE
Violation Comments:Observed frozen fish thawing on the preparation table at room temperature.
Potentially hazardous food must be thawed under refrigeration, completely submerged under cold (70F or below) running water, or in a microwave as part of the continuous cooking process to ensure food does not thawing unevenly and limits the growth of hazardous pathogens.
Violation Corrected: Frozen fish was placed in the walk-in cooler to thaw on the rolling rack.
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6-301.11 - PRIORITY FOUNDATION
Violation Comments:Soap dispenser at the bar handwashing sink was broken. Soap was not provided for the handwashing sink.
Hand soap must be provided at each handwashing sink to ensure hands are cleaned effectively.
To Correct: Provide soap for the handwashing sink in the bar.
Immediate Correction: Dish soap was provided for the handwashing sink.
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4-602.11 - CORE
Violation Comments:Interior of the ice machine chute has a build up of debris.
Surfaces of equipment contacting non-potentially hazardous foods must be cleaned on a routine basis to prevent the development of residue and the growth of bacteria.
To Correct: Remove the ice. Wash ice machine with hot soapy water, rinse with clear water, and then sanitize to remove the build up of material. Equipment must be routinely cleaned to prevent build up.
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3-305.11 - CORE
Violation Comments:Several areas throughout food items are being stored on the floor:
1. Containers of salsa and boxes of produce are being stored on the floor in the walk-in cooler.
2. Containers of beverage mixes are being stored on the floor in the bar near the receiving floor drains.
3. Boxes of tortillas are being stored on the floor in the food preparation area.
Food must be protected and stored in sanitary manner to prevent from contamination and stored at least 6 inches of the floor.
To Correct: Provide storage and additional shelving for the food items so they are stored at least 6 inches off the floor. This was cited at the last routine inspection, make efforts to provide correction.
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6-301.14 - CORE
Violation Comments:Handwashing signs are not provided for the handwashing sink in the warewashing area and handwashing sink near the ice machine.
Handwashing signs encourage proper handwashing.
To Correct: Provide and post a handwashing sign for the handwashing sinks. This was cited at the last routine inspection, make efforts to provide correction.
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3-302.11 - PRIORITY
Violation Comments:In the walk-in cooler, raw beef is stored over lettuce, onion, and tortillas on the shelves and raw chicken is stored above raw shrimp and beef on the rolling rack.
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.
To Correct: Store food items according to the minimum internal cooking temperature with ready-to-eat foods on the top, lower internal cook temperature items underneath that, then highest cook temperatures on the bottom.
Ready to Eat (top shelf)
Vegetables
Eggs, Whole cut beef, pork,
Ground meats
Poultry (bottom shelf)
Note: This violation has been cited at two consecutive routine inspections and qualifies for a risk control plan.
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| 12/20/2022 - FOLLOW-UP INSPECTION
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| 12/15/2022 - ROUTINE INSPECTION
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2-402.11 - CORE
Violation Comments:Upon arrival, employee on the cookline and employee in the back kitchen area cutting produce was not wearing an effective hair restraint.
Hair must be properly restrained to prevent contamination of food.
Violation Corrected: Employees put on a hat. Remind employees that a hair restraint must be worn.
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3-305.11 - CORE
Violation Comments:Several containers of beverage mixes were stored on the floor in the bar near the receiving floor drains.
Food must be protected and stored in sanitary manner to prevent from contamination and stored at least 6 inches of the floor.
To Correct: Provide shelving racks for the beverage mixes so they are stored at least 6 inches off the floor.
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6-301.14 - CORE
Violation Comments:Handwashing signs are not provided for the handwashing sink in the warewashing area and handwashing sink near the ice machine.
Handwashing signs encourage proper handwashing.
To Correct: Provide and post a handwashing sign for the handwashing sinks.
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4-901.11 - CORE
Violation Comments:Containers used for food storage are not fully air dried. Water residue was present on stacked food storage containers on the shelves.
Food storage containers and utensils must be air dried completely before stacking or storing. Stacking wet items allows an environment for bacteria to grow.
To Correct: Completely air dry all containers used for food storage before stacking on shelving.
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3-302.11 - PRIORITY
Violation Comments:In the walk-in cooler, raw shell eggs are stored over salsa and raw chicken and beef are stored over lettuce on the shelving units.
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.
To Correct: Store food items according to the minimum internal cooking temperature with ready-to-eat foods on the top, lower internal cook temperature items underneath that, then highest cook temperatures on the bottom.
Ready to Eat (top shelf)
Vegetables
Eggs, Whole cut beef, pork,
Ground meats
Poultry (bottom shelf)
Send pictures for proof of correction showing proper storage of raw and ready-to-eat foods to jbehringer@miottawa.org within 5 days.
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| 06/27/2022 - PROOF OF CORRECTION
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| 06/09/2022 - ROUTINE INSPECTION
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3-304.12 - CORE
Violation Comments:Ice scoops are being stored in the ice bins at the server station and the bar. The handle was not easily accessible without contact of ice.
In-use utensils must be stored in a clean and protected location to avoid contamination.
Violation Corrected: Ice scoops were moved, allowing the handles to be stored above the ice.
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3-403.11 - PRIORITY
Violation Comments:Beans that had been cooked and cooled on site were reheating for hot holding. The beans were at temperatures of 88-90 degrees on the steam table and placed on the unit a half hour prior. All other potentially hazardous foods were above 135 degrees F.
Foods that are cooked and cooled in the establishment must be reheated for hot holding to 165 deg F within 2 hours to limit the growth of harmful bacteria.
Violation Corrected: Beans were within a safe time frame for reheating and were moved to the gas burner range to rapidly reheat to the correct temperature. Beans were measured above 165 F after approximately 30 minutes and moved back to the steam table for hot holding. Person in charge indicated they will retrain the employees in the establishment to follow this rapid reheat method.
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:Quaternary ammonia sanitizer tablets are used in sanitizer buckets and in the bar. Quat test strips could not be provided at the time of the inspection.
Sanitizer test strips are required to verify the concentration of sanitizer solution is within the manufacturer’s specifications. Sanitizer that is too weak will not effectively kill harmful microorganisms that cause foodborne illness. Sanitizer that is too strong may be toxic.
To Correct: Obtain quat test strips and send a photo of the test strips to jbehringer@miottawa.org as proof of correction within 10 days.
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6-301.11 - PRIORITY FOUNDATION
Violation Comments:Soap dispenser at the bar handwashing sink was broken. Soap was not provided for the hand washing sink.
Hand soap must be provided at each handwashing sink to ensure hands are cleaned effectively.
To Correct: Provide soap for the handwashing sink in the bar and send a picture of the soap to jbehringer@miottawa.org within 10 days.
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4-402.11 - CORE
Violation Comments:Clean and dirty dish tables for the dishmachine are no longer sealed and secure to the adjoining wall.
Equipment that is fixed and not easily moveable must be installed and sealed to prevent food and debris from accumulating and allow for proper cleaning.
To Correct: Seal the clean and dirty dish tables to the adjoining wall to provide surfaces that can be easily cleaned and to prevent debris from building up in areas that are not secure.
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