Mid Town Tap & Grill
226 260 Indian Rd. S, Sarnia ON N7T 3W4 · Restaurant
6 inspections
- Required
2 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 shows valid proof of certification upon request.
- 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.
- 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
2 infractions
- Food is held at 4°C (40°F) or less.
- Fail to monitor Critical Control Points to verify that the cold-holding unit is working properly.
- 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.
- Food is held at 4°C (40°F) or less.
- Required
4 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- 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.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure iodine concentration is at least 25 parts per million at 24°C or greater for at least 45 seconds.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to equip washroom facility with a method of hand drying that uses single-service towels or a hot air dryer.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- 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.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to equip washroom facility with a method of hand drying that uses single-service towels or a hot air dryer.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
2 infractions
- Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
- Fail to store utensils/dishware in a manner preventing contamination.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure iodine concentration is at least 25 parts per million at 24°C or greater for at least 45 seconds.
- Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
- Required
1 infraction
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).