Good Times & Healthy Choices - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	October 28, 2009
Number of critical violations:	1
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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The stand up cooler in the back measured a temperature of 9.4C. Corrective Action: Remove all potentially hazardous foods from this unit and use an alternate unit until this unit can be repaired or removed. If the unit is not going to be used, ensure that staff are made aware that food should not be stored in that unit.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: There are some shelves under the counters that are porous and cannot be easily cleaned. Corrective Action: Ensure that all wooden surfaces are re-finished to create surfaces that are smooth, light colored, non-porous and can be easily cleaned.
113	Improper Sanitary Facilities Observation: There were no paper towels for hand washing. Corrective Action: Ensure that there is always a supply of disposable paper towels for hand washing.
118	Other (Specify) Observation: The freezers have a significant build up of ice. Corrective Action: Defrost the freezers.
118	Other (Specify) Observation: This facility requires a thorough cleaning. Corrective Action: Conduct a thorough cleaning of all areas including walls, inside coolers, floors and food contact surfaces.
118	Other (Specify) Observation: There are no thermometers in the coolers. Corrective Action: Ensure there is a thermometer in each refrigerator.
118	Other (Specify) Observation: There is no active temperature monitoring program in place. Corrective Action: Begin checking temperatures on a regular basis and recording temperatures of all coolers/freezers in a temperature log.
118	Other (Specify) Observation: Wiping cloths used to clean surfaces were heavily soiled. Corrective Action: Wiping cloths that are used to clean food contact surfaces should be stored in a sanitizing solution - 100ppm chlorine or 200ppm quatz. Test strips should be available for staff to monitor the concentration of this solution.

Comments:

General Observations:

1. With the exception of the stand up cooler in the back, all other refrigeration temperatures met regulatory requirements.
2. The hot holding temperature of the hot dogs was above 60C.
3. This facility uses a three compartment sink for dishwashing. Ensure that staff are following a proper wash-rinse-sanitize method of dishwashing and that the sanitizer concentration is at least 100ppm or 200ppm quatz with a soak time of 2 minutes.