Yiannis Taverna - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 29, 2005
Number of critical violations:	2
Number of non-critical violations:	4
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All cooked, potentially hazardous foods not cooled quickly to 4ºC / 40ºF or less. Ribs and chicken cooling at time of inspection. Temperature at ~30C at time of inspection... assured that each would be moved to refrigeration temperatures soon. Corrective Action: Cool foods quickly in an ice bath, as discussed - monitor temperature to 25ºC and then move to refrigeration temperatures.
108	Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: 2.Wiping cloths are not clean, not restricted in use, and not stored in approved sanitizing solution. Corrective Action: 2.Sanitizing solution (Chlorine 100ppm / QAC 200 ppm) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours - prepared at time of inspection. (Fines will be charged if this violation is cited again!)
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: 1.Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF). Internal temp ~56C / thermolabel did not change. Corrective Action: 1.Repair dishwasher immediately! Until repaired, all dishes must be run through cycle, sprayed with sanitizer (100ppm Chlorine prepared at time of inspection), held for 2 minutes, and then air dried. Please notify this office when dishwasher is repaired.
110	Food Not Protected - General Observation: (REPEAT) Food not protected during storage / preparation from potential sources of contamination - not properly covered. Tea towels used for covering some foods (cooling ribs, refrigerated vegetables at time of inspection). Corrective Action: Use aluminum foil to loosely cover foods during cooling and plastic wrap to cover foods under refrigeration.
113	Improper Sanitary Facilities Observation: Inadequate handwashing facilities in food prep area – no appropriate soap available for handwashing present. Dish detergent wall-mounted paper towels present at time of inspection. (Staff washroom equipped with liquid soap and paper towels = good!) Corrective Action: Handbasins must be kept clean and supplied with liquid soap and paper towels at all times during operation. Please provide liquid soap for handwashing in food prep area - must be wall mounted.
117	Food Handler Training Observation: FoodSafe certificates of operator and staff not on file. Corrective Action: Please submit current FoodSafe certificates of operator and staff.
118	Other (Specify) Observation: Permit to Operatedisplayed, but not in view of public. Corrective Action: Please display Permit to Operate in view of public - new Permit sent.

Comments:

Inspection 29/03/05
Other areas noted at time of inspection.
-general maintenance is good - ensure floors are kept clean under 3 compartment sink/dishwasher, shelves, and in corners.
-refrigeration for all units including deli display <4C = good!
-freezers <-18C = good!
-cutlery and utensils in food prep area stored properly with handles facing out = good!
-ice scoop stored in washable container with handle facing out and external to ice in food prep area and front service area = good!
-handbasin in front service area equipped with liquid soap and paper towels = good!
-foodhandler is FoodSafe certified = good!

04/04/2005 confirmation from operator that final rinse of dishwasher is >180F --- will continue to use 100ppm chlorine spray after each cycle.