Los Puntos Cantina
128 Michigan Avenue, Point Edward ON N7V 1E6 · Restaurant
7 inspections
- Required
2 infractions
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to store food off the floor to prevent contamination.
- Floors are clean and in good repair.
- Fail to ensure floor of dishwashing area is kept clean and in good repair.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
2 infractions
- Floors are clean and in good repair.
- Fail to ensure floor of food-handling room is kept clean and in good repair.
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- Floors are clean and in good repair.
- Required
2 infractions
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- Required
2 infractions
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Required
1 infraction
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to provide proof of a contract with a licensed pest control operator to control and remove insect / pest infestation.
- Signs of infestation were observed.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Follow-up
4 infractions
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- Fail to ensure a Certified Food Handler shows valid proof of certification upon request.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to use the sanitizing test kit to verify the concentration of the chemical agent being used.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Required
8 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder.
- Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
- Fail to monitor Critical Control Points to verify that the cold-holding unit is working properly.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- Fail to store food off the floor to prevent contamination.
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide disposable paper towels from a dispenser in the food preparation area.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- Fail to ensure a Certified Food Handler shows valid proof of certification upon request.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to adequately control pests within the premise.
- Signs of infestation were observed.
- Fail to ensure premise is kept free of conditions that may lead to the harbouring or breeding of pests.
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- Food is held at 4°C (40°F) or less.