Gelato Carina - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | July 02, 2004 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 103 | Critical Food Not Protected From Contamination - Other Sources
Observation: To reduce the risk of contamination to the ice, provide a designated ice scoop and store in a washable container on a separate shelf (external to the ice machine!) with the handle facing out - Completed at time of inspection.
 |
| 109 | Critical Other (Specify)
Observation: 1.Seal at sink/wall join in Men's washroom, in Women's washroom, at Mop Sink, and at 2-Compartment sink.
2.Secure spray nozzle to wall.
3.Provide sleeves or covers for lights in food prep area.
4.Hose at mop sink to be stored so as not to risk a cross connection.
5.Designate an out of the way area for mop and bucket - not in front of dishwasher.
6.Back door to remain closed or screen door to be installed.
7.Seal at wall/counter join in front service area.
|
| 113 | Improper Sanitary Facilities
Observation: High temperature dishwasher not yet functioning properly - operator to remedy water pressure problems. Condition of Permit remains as: Single-service dishes and utensils required for food service until commercial dishwasher is fully functional .
|
Comments:
Inspection 02/07/04 - no food prep at time of inspection.
-Equipment for gelato processing not yet installed.
-Food Safety Plan approved.
-Sanitation Plan approved.
-Operator has FoodSafe Certificate.
-Automatic QAC dispenser installed - All wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution.Sanitizing solution (200 ppm QAC) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours.
Permit to Operate issued with Conditions.
CONDITIONS OF PERMIT
1.Any alteration to menu requires an approved food safety plan.
2.FoodSafe trained personnel must be on site at all times during operation.
3.Single-service dishes and utensils required for food service until commercial dishwasher is fully functional .
Good Luck with the new business!!!