The Workbench Bar & Grill - Food

Cleaning cloths were being stored on the food prep counters. , , Operator was education about proper storage of cloths and moved the cloths.

Mechanical dishwasher was not sanitizing properly and showed a chlorine concentration of 0 ppm when a test strip was used. , , Please fix the mechanical dishwasher so it is sanitizing with a chlorine concentration of 100 ppm., , Until the dishwasher is fixed it can only be used for the wash and rinse cycle but not for sanitizing dishes. Sanitizing must occur in the 2 compartment sink and dishes need to be fully submerged for at least a minute at 100 ppm of chlorine solution (half a cap per litre).

No soap was available in the staff washroom. All hand sinks must have soap present to all for proper hand hygiene., , Please clean and refill the soap dispenser in the staff washroom

1.Food items in the freezer and fridge were being stored on the ground. , , Please move all food items and store them at least 6 inches off of the ground to allow for proper cleaning., , 2. Opened cans of tomato sauce were being stored in the original tin cans, which creates a risk of leeching., , Please move the sauce into a food safe container for storage

Raw meat products were stored on the top shelf in the walk in cooler above ready to eat products., , Operator moved raw meat to the bottom shelf.

No test strips were available for testing the concentration of chlorine in the mechanical dishwasher and spray bottles., , Please obtain chlorine test strips to measure the concentration.

Facility has an expired food permit posted., , Please display your most recent food permit.

1.The staff washroom door was damaged and the finish on bottom of the door is peeling off, making it hard to clean, and difficult to close., , Fix the bathroom door so it is smooth and easy to clean, as well as able to close., , 2. The hot water tank had a visible leak in it. , , Please repair the hot water tank so it is no longer leaking.

1. The meat slicer was visibly dirty and not cleaned., , Please clean the meat slicer with proper clean in place methods and an approved sanitizer. Meat slicers should be cleaned every 4 hours at minimum., , 2. The bulk container for flour and its lid was visibly dirty. , , Please clean the outside of the bulk container so it is in a clean and sanitary condition, , 3. Some of the dry goods containers had scoopers without handles, increasing the risk of food contamination., , Please get scoopers with handles for food containers and ensure they are stored outside of the containers.

**The violation still exists**, The following areas are dirty with dust and food debris. , Area behind the cooking equipment, by the glass washer and under dishwashing sinks/dishwasher and air vents in the kitchen., - Clean and sanitize the above-mentioned areas.

Clean and sanitize the following areas, , -The holsters for the soda guns at the front bar, , - High touch surfaces like door handles on the walk in cooler., , - hot holding well needs to be cleaned and descaled , , -fan cover in the walk in cooler, , -the grease filters in the fume hood