Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | September 05, 2008 |
Number of critical violations: | 2 |
Number of non-critical violations: | 2 |
Follow-up Required: | Yes |
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: Several coolers are not maintaining adequate temperature; freezers (#9 & 10) are not at -18C. Corrective Action: Ensure all coolers are maintained below 4 C, thermometers must be present in all coolers and temperatures must be recorded daily (temperature logs provided). Freezers must be at -18 C or coder to ensure products are rapidly frozen. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: High temperature dishwasher rinse cycle did not reach 71 C at the plate (82C on the temperature gauge). Corrective Action: Manually sanitize dishes or use disposable dishes until an adequate temperature for sanitizing can be reached, |
116 | Improper Construction / Maintenance of Establishment Observation: Protective covers are not present on lights in the bakery. Corrective Action: Covers or sleeves must be installed on all light fixtures. |
118 | Other (Specify) Observation: Owner does not have Foodsafe; manager/supervisor has Foodsafe. Corrective Action: Foodsafe certification (or equivalent) must be obtained by Oct. 31/08. |
Comments:
Additional items noted /discussed at the time of inspection:
1. General cleanliness of the facility is good.
2. Staff appear to be washing hands as required; all handsinks are supplied with soap and paper towel.
3. Hot held soup measure at 67 C = good.
4. Virox is currently being used as a sanitizer; either a Quaternary Ammonium or a chlorine solution must be used to allow operator to monitor the concentration.
5. Daily logs must be put in place for cooler and freezer temperatures, sanitizer concentrations and dishwasher temperature.