Harvey's Restaurant

Cleaning cloths are not being used in a sanitary manner. Cloths used for floor cleaning are laundered and then reused to wipe food-contact surfaces., , Cloths used for floors should not be used on food-contact surfaces; designate cloths for separate tasks.

Whole raw eggs were observed at room temperature with no time stamp in place to verify the allowable duration under Time as a Public Health Control (TPHC)., , Ensure cooking temperatures of burger patties are verified using a calibrated probe thermometer before transferring them to the hot holding unit. All patties must reach an internal temperature of at least 71 degrees celsius for a minimum of 15 seconds prior to hot holding.

1. Cooked bacon stored in a bath of boiling water on the grill measured 55 degrees celsius., , Ensure foods intended for hot holding are placed directly into the hot-holding unit immediately after cooking to maintain temperatures of 60 degrees Celsius or higher. Cover the hot holding unit when not in use to help with heat retention., , 2. Cooking temperature of the burger patties were not being verified before transferring to the hot holding unit., , Ensure cooking temperatures of burger patties are verified using a calibrated probe thermometer before transferring them to the hot holding unit. Ground meat must reach an internal temperature of at least 71 degrees celsius for a minimum of 15 seconds prior to hot holding

1. Gnaw marks were observed along the edges of the floor in the dry food storage room. , , - Clean and disinfect the indicated area. , - Ensure the facility is kept in a clean and sanitary manner at all times., - Complete all required repair recommended by the pest control company., , , 2. Gaps were observed under the exit doors located at the back of the kitchen, the front service area, and the door next to the washroom., , Seal the gaps under all noted exit doors to prevent pest entry.

1. There was a drainage pipe discharging into an open floor drain next to bread stored on pallets. A long cutting board was positioned upright on the floor as a barrier to prevent water from splashing back., , Get the services of a plumber to extend the piping so it drains directly into the drain, install a drain cover and relocate all food item away from the drain area. , , 2. Holes were observed in the metal wall lining behind the shelving in the dry storage room., , Seal the holes in the metal wall lining to restore a smooth, cleanable surface., , 3. Ceiling panels were separating from the wooden framing, creating gaps at the ceiling joints., , Repair and secure the ceiling panels., , 4. Cardboard was used to line the shelving units in the walk-in cooler., , Remove all cardboard from shelving surfaces, as it cannot be effectively cleaned and sanitized.

1. The milk shake machine was broken and fixed with tape (OUTSTANDING VIOLATION FROM FEB 26, 2023), , Remove the tape and repair the equipment. Food equipment must be maintained in a condition that allows for proper cleaning and sanitizing. , , 2. The pop dispenser located at the rare end of the front service line was broken and fixed with tape , , Remove the tape and repair the equipment. Food equipment must be maintained in a condition that allows for proper cleaning and sanitizing. , , 3. The pop dispenser next to the sandwich cooler had water dribbling down from one of the dispensing heads., , Repair the pop dispenser to address the water leakage, , 4. The ice machine was covered with a white board material secured with tape, preventing proper cleaning and sanitizing., , Remove the taped-on white board material and repair any damage to the ice machine’s and ensure the surface is restored to a smooth, non-absorbent, and cleanable surface suitable for proper cleaning and sanitizing

Accumulation of grease and debris was observed throughout the facility, including but not limited to the walk-in cooler and freezer, under and around the cookline, in and around the two drains in the main kitchen, under shelving units in the dry storage area, inside storage cabinets in the front service area, the non-functional cash register area on the front line, and in the mop room., , Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas and equipment.

Sanitizer was not available for contact surface use in the food prep areas while food was being prepared., , Quat solution was dispensed into buckets for the food prep area during the inspection. The solution measured 200 ppm. Ensure sanitizer is readily available to use when handling food.

Cleaning cloths are not being used in a sanitary manner. Cloths used for floor cleaning are laundered and then reused to wipe food-contact surfaces., , Cloths used for floors should not be used on food-contact surfaces; designate cloths for separate tasks.

Whole raw eggs were observed at room temperature with no time stamp in place to verify the allowable duration under Time as a Public Health Control (TPHC)., , Ensure eggs held at room temperature under TPHC are time stamped with the time they were removed from refrigeration to verify the allowable holding duration.

Boxes of raw burger patties were stored on the shelving above boxes of tomatoes in the walk-in cooler., , The tomatoes were moved to a cart in the cooler during the inspection. Ensure raw meats are stored below ready-to-eat items and vegetables.

1. Cooked bacon stored in a bath of boiling water on the grill measured 55 degrees celsius., , Ensure foods intended for hot holding are placed directly into the hot-holding unit immediately after cooking to maintain temperatures of 60 degrees Celsius or higher. Cover the hot holding unit when not in use to help with heat retention., , 2. Cooking temperature of the burger patties were not being verified before transferring to the hot holding unit., , Ensure cooking temperatures of burger patties are verified using a calibrated probe thermometer before transferring them to the hot holding unit. Ground meat must reach an internal temperature of at least 71 degrees celsius for a minimum of 15 seconds prior to hot holding.

There was no hot water available at the handwashing sinks in the three client washrooms. The inspector requested that alcohol-based hand rub be obtained, which was completed onsite., , Place a note in the washrooms advising clients to use the alcohol-based hand rub after washing their hands. Restore hot water to the handwashing sinks in all three client washrooms.

There was a coffee maker in close proximity to the handwashing sink in the front service line., , Install a splash guard or relocate the coffee maker to prevent contamination from water splashing onto the equipment during handwashing.

1. Gnaw marks were observed along the edges of the floor in the dry food storage room. , , - Clean and disinfect the indicated area. , - Ensure the facility is kept in a clean and sanitary manner at all times., - Complete all required repair recommended by the pest control company., , , 2. Gaps were observed under the exit doors located at the back of the kitchen, the front service area, and the door next to the washroom., , Seal the gaps under all noted exit doors to prevent pest entry.

1. There was a drainage pipe discharging into an open floor drain next to bread stored on pallets. A long cutting board was positioned upright on the floor as a barrier to prevent water from splashing back., , Get the services of a plumber to extend the piping so it drains directly into the drain, install a drain cover and relocate all food item away from the drain area. , , 2. Holes were observed in the metal wall lining behind the shelving in the dry storage room., , Seal the holes in the metal wall lining to restore a smooth, cleanable surface., , 3. Ceiling panels were separating from the wooden framing, creating gaps at the ceiling joints., , Repair and secure the ceiling panels., , 4. Cardboard was used to line the shelving units in the walk-in cooler., , Remove all cardboard from shelving surfaces, as it cannot be effectively cleaned and sanitized.

1. The milk shake machine was broken and fixed with tape (OUTSTANDING VIOLATION FROM FEB 26, 2023), , Remove the tape and repair the equipment. Food equipment must be maintained in a condition that allows for proper cleaning and sanitizing. , , 2. The pop dispenser located at the rare end of the front service line was broken and fixed with tape , , Remove the tape and repair the equipment. Food equipment must be maintained in a condition that allows for proper cleaning and sanitizing. , , 3. The pop dispenser next to the sandwich cooler had water dribbling down from one of the dispensing heads., , Repair the pop dispenser to address the water leakage, , 4. The ice machine was covered with a white board material secured with tape, preventing proper cleaning and sanitizing., , Remove the taped-on white board material and repair any damage to the ice machine’s and ensure the surface is restored to a smooth, non-absorbent, and cleanable surface suitable for proper cleaning and sanitizing

Accumulation of grease and debris was observed throughout the facility, including but not limited to the walk-in cooler and freezer, under and around the cookline, in and around the two drains in the main kitchen, under shelving units in the dry storage area, inside storage cabinets in the front service area, the non-functional cash register area on the front line, and in the mop room., , Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas and equipment.

Cleaning cloths are not being used in a sanitary manner. Cloths used for floor cleaning are laundered and then reused to wipe food-contact surfaces., , Cloths used for floors should not be used on food-contact surfaces; designate cloths for separate tasks.

Whole raw eggs were observed at room temperature with no time stamp in place to verify the allowable duration under Time as a Public Health Control (TPHC)., , Ensure cooking temperatures of burger patties are verified using a calibrated probe thermometer before transferring them to the hot holding unit. All patties must reach an internal temperature of at least 71 degrees celsius for a minimum of 15 seconds prior to hot holding.

1. Cooked bacon stored in a bath of boiling water on the grill measured 55 degrees celsius., , Ensure foods intended for hot holding are placed directly into the hot-holding unit immediately after cooking to maintain temperatures of 60 degrees Celsius or higher. Cover the hot holding unit when not in use to help with heat retention., , 2. Cooking temperature of the burger patties were not being verified before transferring to the hot holding unit., , Ensure cooking temperatures of burger patties are verified using a calibrated probe thermometer before transferring them to the hot holding unit. Ground meat must reach an internal temperature of at least 71 degrees celsius for a minimum of 15 seconds prior to hot holding

There was no hot water available at the handwashing sinks in the three client washrooms. The inspector requested that alcohol-based hand rub be obtained, which was completed onsite., , Place a note in the washrooms advising clients to use the alcohol-based hand rub after washing their hands. Restore hot water to the handwashing sinks in all three client washrooms.

There was a coffee maker in close proximity to the handwashing sink in the front service line., , Install a splash guard or relocate the coffee maker to prevent contamination from water splashing onto the equipment during handwashing.

1. Gnaw marks were observed along the edges of the floor in the dry food storage room. , , - Clean and disinfect the indicated area. , - Ensure the facility is kept in a clean and sanitary manner at all times., - Complete all required repair recommended by the pest control company., , , 2. Gaps were observed under the exit doors located at the back of the kitchen, the front service area, and the door next to the washroom., , Seal the gaps under all noted exit doors to prevent pest entry.

1. There was a drainage pipe discharging into an open floor drain next to bread stored on pallets. A long cutting board was positioned upright on the floor as a barrier to prevent water from splashing back., , Get the services of a plumber to extend the piping so it drains directly into the drain, install a drain cover and relocate all food item away from the drain area. , , 2. Holes were observed in the metal wall lining behind the shelving in the dry storage room., , Seal the holes in the metal wall lining to restore a smooth, cleanable surface., , 3. Ceiling panels were separating from the wooden framing, creating gaps at the ceiling joints., , Repair and secure the ceiling panels., , 4. Cardboard was used to line the shelving units in the walk-in cooler., , Remove all cardboard from shelving surfaces, as it cannot be effectively cleaned and sanitized.

1. The milk shake machine was broken and fixed with tape (OUTSTANDING VIOLATION FROM FEB 26, 2023), , Remove the tape and repair the equipment. Food equipment must be maintained in a condition that allows for proper cleaning and sanitizing. , , 2. The pop dispenser located at the rare end of the front service line was broken and fixed with tape , , Remove the tape and repair the equipment. Food equipment must be maintained in a condition that allows for proper cleaning and sanitizing. , , 3. The pop dispenser next to the sandwich cooler had water dribbling down from one of the dispensing heads., , Repair the pop dispenser to address the water leakage, , 4. The ice machine was covered with a white board material secured with tape, preventing proper cleaning and sanitizing., , Remove the taped-on white board material and repair any damage to the ice machine’s and ensure the surface is restored to a smooth, non-absorbent, and cleanable surface suitable for proper cleaning and sanitizing

Accumulation of grease and debris was observed throughout the facility, including but not limited to the walk-in cooler and freezer, under and around the cookline, in and around the two drains in the main kitchen, under shelving units in the dry storage area, inside storage cabinets in the front service area, the non-functional cash register area on the front line, and in the mop room., , Conduct a thorough cleaning of the entire food establishment including hard-to-reach areas and equipment.

A dirty cleaning cloth was left next to the handwashing sink at the back preparation area. , The cleaning cloth was discarded., Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.

***OVERDUE***, , 2 plastic components of the milk shake machine were broken and fixed with tape. , Unable to be cleaned and sanitized properly. , , Food equipment must be kept in a condition which allows for easy cleaning and sanitizing. Do not use the machine until replacement parts have been installed.

A cleaning cloth was left on the counter at the back preparation area. , The cleaning cloth was washed and stored into a quat sanitizer solution at 200 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.

Fried onions rings were left in the deep fryer basket with a surface temperature of 38.8°C., The food product was discarded.

1)Utensils used to serve food items were stored on the counter when not in use., Utensils were promptly washed and stored in an ice bath., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 2) Boxes containing hot chocolates, gloves, and single-use containers were stored on the shelves in the women's washroom., 3) A bag of cleaning cloths was stored on the floor in the women's washroom., The items were stored in the storage room.

The quat teat strip was expired., Obtain a valid quat test strip.

Paper towel was stored on a shelve in the men's washroom,, Store paper towel in a suitable dispenser.

1) There is a leaking underneath the handwashing sink plumbing., Fix the plumbing issues., , 2) The ceiling of the washroom was damaged and dripping water., Repair the washroom ceiling.

1) Deep grooves were noted on the cutting board., Resurface or replace the cutting board., , 2) The walk-in cooler exterior condenser screen was broken resulting in a gap., Replace the walk-in cooler condenser screen.

***OVERDUE***, , 2 plastic components of the milk shake machine were broken and fixed with tape. , Unable to be cleaned and sanitized properly. , , Food equipment must be kept in a condition which allows for easy cleaning and sanitizing. Do not use the machine until replacement parts have been installed.

Recurring violations:, 1) A buildup of grease and food debris was observed inside the drain covers. , 2) There was food debris accumulated underneath the stove grill., 3) There was food debris noted underneath the deep fryer at the ventilation canopy., , Deep clean the indicated areas., Change drain cover to prevent buildup., , Previous violation:, A buildup of grease and food debris observed in under the drain covers. , , - Clean and maintain in a clean and sanitary condition at all times or change drain cover to prevent buildup.