O2's Tap House & Grill

The walk in cooler did not contain perishable food at the time. The temperature was at 6C. The food had been relocated back to the previous food establishment walk in cooler which was at 4C., , No probe thermometer was present., , Re-heating of gravy was occurring using the hot holding unit. Reheat using the stove, microwave, oven as the internal temperature must reach 74C or higher before hot holding. , , Line cooler was non-operational. Operator used ice to cold hold inserts. It was stated that once the lunch rush was over and the food is to be discarded

The hand sink at the back had no paper towels nearby. Obtain paper towels and install paper towel holder/dispenser. Soap was present.

Front exterior door had a gap below the door. Please close off the gap to prevent entry of pests.

Two white mobile bins were covered with tin foil. Please remove tin foil and ensure there is proper protection of the dry ingredients. Materials must be smooth, impervious to moisture, easy to clean and in good repair. , , Walk in freezer condenser unit showed ice buildup. Ensure the unit is repaired or replaced to prevent ice overflowing., , Some plastic inserts and lids in storage/dishwashing area were cracked, chipped, etc. Any items that are no longer smooth, impervious to moisture, easy to clean and in good repair, is to be discarded/removed from facility.

Sawdust and debris in the corners of the floor in the bar area. Please clean

Walk in cooler was at 8C at the start of the inspection and lowered to 6C during inspection. Coolers must be kept at 4C or less., , Cold holding units were equipped with thermometers., , A probe thermometer was unavailable at the time, however, operator indicated it was present. Will verify at re-inspection., , Hot holding units were unverified at the time.

The mechanical dishwasher was equipped with detergent and rinse; however, the chlorine concentration was at 0ppm. A dishwasher technician was contacted and after repairs, the concentration of chlorine reached 100ppm. One compartment sink had a sprayer wand. , , A two compartment sink was located at the back for prep use. Should the mechanical dishwasher fail in the future, manual dishwashing must be conducted using the two compartment sink. , , The bar glasswasher was not onsite at the time. All items would be brought to the kitchen for dishwashing. Will verify at next inspection.

Hand sink in the back kitchen had soap in the dispenser but no paper towels. Operator obtained a roll of paper towels during the inspection. Install a paper towel dispenser/holder. The drainage was slow as well. Ensure there is good drainage., , Bar hand sink had no soap or paper towels nearby. Operator obtained supplies during the inspection.

Hired pest control company would be coming monthly. Please retain records onsite for verification., , Front exterior door had a gap below the door. Please close off the gap to prevent entry of pests.

The two compartment sink plumbing was leaking at the time. Please repair or replace plumbing parts., , Several areas of the facility had gaps/holes in the ceiling (around pipes/wires, etc) and walls (electrical access holes). It is highly recommended to close up any gaps/holes, etc to prevent entry of pests. , , Baseboards were missing in the back storage room. Please install baseboards., , The dump sink in the bar area had slow drainage. Repair sink.

Two white mobile bins were covered with tin foil. Please remove tin foil and ensure there is proper protection of the dry ingredients. Materials must be smooth, impervious to moisture, easy to clean and in good repair. , , Walk in freezer condenser unit showed ice buildup. Ensure the unit is repaired or replaced to prevent ice overflowing., , Some plastic inserts and lids in storage/dishwashing area were cracked, chipped, etc. Any items that are no longer smooth, impervious to moisture, easy to clean and in good repair, is to be discarded/removed from facility.