La Rua Restaurante - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 25, 2010
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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Gravy was found in the walk-in that measured internal temp 19C and cooling procedure was not being monitored. Corrective Action: Head chef advised to monitor cooling times to ensure that temperatures are brought from 60C to 20C within 2 hours and from 20C to 4C within 4 hours.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Concentration of quat sanitizer tested zero. Corrective Action: Concentration of quat must be 200ppm to achieve adequate sanitization. This was corrected at time of inspection.
110	Food Not Protected - General Observation: Raw meats were stored above cooked products in walk-in cooler. Corrective Action: To avoid cross contamination, all raw meats must be stored below cooked products and produce.

Comments:

Inspection conducted by Kelcey Watts and John Pickles at 7:15pm on February 25th.

General Observations:
1. Hand washing stations were equipped.
2. Refrigeration temperatures were <4C.
3. Hot holding foods measured surface temperatures of 55-56C. Staff asked to turn up temperature to ensure foods are kept at 60C.
4. Temperature logs were up-to-date.
5. Final rinse of dishwasher tested 73C.