Mr Mikes Steakhouse Casual
3969 Crawford Ave Merritt BC V1K 0A4 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): NOTE: For the make-table on the left hand side of the line, remove food debris from under the inserts, on the insert supports, at the bottom of the cabinet cooler, and from the wire racks in the cabinet cooler.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NOTE: Restock the paper towel dispenser by the walk-in cooler.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): NEW INFRACTION: Provide all of the proper temperature log sheets to the staff so that they can daily monitor cooler, freezer, hot holding, cooking temperatures and sanitizer concentrations, as per the corporate food safety plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): NEW INFRACTION: Provide staff with the corporate cleaning schedule(s) and corporate log sheets for all cleaning duties. Staff to follow corporate sanitation plan.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): NEW INFRACTION: The food items being held in the cold table at the saute' station were recorded at 12° C; these foods must be maintained at 4° C or colder. Have the cold holding unit checked and repaired or adjusted so that foods are maintained at 4° C. Until the unit is maintaining proper temperatures only store an amount of each food item that can be used within 2 hours, and then replace with food items in a clean insert. The option is to store the foods in an available cold drawer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): NEW INFRACTION: There was no chlorine sanitizer being dispensed into the dishwasher during the final rinse/sanitizing cycle; operating the sanitizer prime switch also did not dispense sanitizer. have the sanitizer pump etc. checked right away. Until the sanitizer dispensing is operating properly, manually add chlorine bleach into the final rinse cycle of the dishwasher (e.g. bleach in a squeeze bottle).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): NEW INFRACTION: The leak in the drain pipe of the food preparation sink must be repaired.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions