Ciao Thyme Bistro - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Follow-Up
Inspection date:	February 15, 2013
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
116	Repeat Improper Construction / Maintenance of Establishment Observation: No improvements have been made in the cleaning underneath the dishwashing area. Corrective Action: Failure to maintain the premises in a sanitary manner may result in a $230 violation ticket.
118	Other (Specify) Observation: The operator has not yet started maintaining temperature logs. Corrective Action: Start maintaining temperature logs.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Chlorine testing strip not yet available. Corrective Action: Chlorine test strips must be provided to monitor sanitizer levels in the dishwasher rinse cycle.
507	Critical Repeat Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The dishwasher is not providing any detectable sanitizer in the rinse cycle. This is an uncorrected critical violation. Corrective Action: The low temperature dishwasher must provide minimum 50 ppm chlorine in the rinse cycle. Repair the dishwasher within 1 day from the date of this inspection. Failure to correct this violation may result in $230 violation ticket.
604	Critical Repeat Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: None of the hand washing stations in the kitchen has been provided with soap and paper towel. This is an uncorrected critical violation. Corrective Action: Failing to provide hot and cold running water,soap and paper towel on minimum two hand washing stations in the kitchen will result in a $230 violation ticket.
604	Critical Repeat Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: Hot water has yet not been restored on the bar sink. Corrective Action: Restore hot running water on the bar sink to use it as a hand washing station.

Comments:

Met with Mike the chef at the time of this follow up inspection.

All the critical items from the previous routine inspection remains uncorrected.

The following items from on the previous routine inspection were not checked at the time of this inspection:
- Food storage practices in the freezer. Separation of raw meats from other foods and removal of wooden rack from the upright freezer.
- Cardboard on the walk in cooler floor.
- Cleaning on the line cooler interiors.

A follow up inspection required.