Twisted Arm
7,8 1249 London Rd, Sarnia ON N7S 1P3 · Restaurant
6 inspections
- Required
5 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.
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide disposable paper towels from a dispenser in the food preparation area.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to provide multi-service food containers that are constructed of food grade materials.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure iodine concentration is at least 12.5 - 50 parts per million at 24°C or greater for at least 45 seconds.
- 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.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
1 infraction
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a probe thermometer to monitor internal temperatures of hazardous foods.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
1 infraction
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a probe thermometer to monitor internal temperatures of hazardous foods.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
2 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)).
- 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.
- 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
- Ceilings are clean and in good repair
- Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to supply washroom facility with liquid soap in a dispenser.
- Ceilings are clean and in good repair
- 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).