Hot Buns Bakery - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 26, 2012
Number of critical violations:	1
Number of non-critical violations:	2
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Sandwiches, pizza and spinach and egg rolls are likely to be potentially hazardous foods and should be stored under refrigeration. Corrective Action: Store these items under refrigeration.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The storage area in the corridor leading into the bakery requires cleaning and organizing. Corrective Action: Re-fininsh any worn wood surfaces, take out all the equipment and clean it or remove it if it is not needed and clean underneath where these items are stored.
507	Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The crepe grill utensils are stored in a container of water for extended periods of time. Corrective Action: The utensils should either be placed in a sanitizing solution or cleaned and sanitized every 2 hours.

Comments:

Premises is generally clean and well maintained. All coolers were functioning correctly at time of inspection.