Cracked Pepper Kitchen - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	June 27, 2012
Number of critical violations:	0
Number of non-critical violations:	3
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: Cleaning is required behind and underneath equipement. Corrective Action: Focus on the areas behind the dry storage area and the grill as well as the areas behind and underneath the sink and dishwashing area.
507	Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Dishwashwer was not stocked with detergent or sanitizer at time of inspection. Corrective Action: The dishwasher must be stocked with sanitizer and detergent at all times duing operation. Correct this immediately.
511	Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b)) Observation: The line cooler was measured at 10 degrees celsius. Corrective Action: Repair the cooler immediately so that it can maintain 4 degrees celsius or below. Until the line cooler is repaired, store all food items in the walk in cooler.

Comments:

Premises is otherwise generally well maintained.