Paddy Flaherty's
130 Seaway Road, Sarnia ON N7T 8A5 · Restaurant
7 inspections
- Follow-up
0 infractions
- Required
5 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 50 parts per million at 49°C or greater for at least 45 seconds.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Sanitizing Test kit/strips expired.
- Floors are clean and in good repair.
- Fail to maintain food premise with a tight, smooth and non-absorbent floor surface.
- Lighting is adequate for food preparation and cleaning.
- Fail to ensure that light(s) are appropriately covered.
- Food is held at 4°C (40°F) or less.
- Required
3 infractions
- 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.
- 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.
- 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.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
4 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
- 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 storage or on display with a food grade cover.
- 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.
- 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 chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
0 infractions
- Required
3 infractions
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
- 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 storage or on display with a food grade cover.
- Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
- Fail to store utensils/dishware in a manner preventing contamination.
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Required
1 infraction
- 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 storage or on display with a food grade cover.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).