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SPORTS BAR PONTA DA MADRUGADA

#12 OXFORD ST, CAMBRIDGE ON N1R 1M2 · Facility

3 inspections

  1. Compliance Inspection

    2 infractions

    • Either mechanical or manual dishwashing is provided
      • Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
      • Ensure domestic NSF/ANSI dishwasher meets the Standard 184 certification
  2. Compliance Inspection

    1 infraction

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
  3. Compliance Inspection

    8 infractions

    • Either mechanical or manual dishwashing is provided
      • Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure clean wash / rinse water is provided
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure domestic NSF/ANSI dishwasher meets the Standard 184 certification
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use