Gone Bakery & Soup Co. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 11, 2012
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
404	Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: A hot holding unit was not turned on at the time of inspection. The food had been sitting at room temperature for approximately 5 hours. Corrective Action: Food discarded at the time of inspection. The power switch to the unit was mistakenly left off.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Dishwasher sanitizing rinse was not working correctly at time of inspection. Corrective Action: The dishwasher must be repaired immediately. Until the dishwasher is repaired, use large tubs and ensure that all washed dishes are submerged in a 100ppm bleach solution for 30 seconds to ensure that all utensils are santized. Resinspection for this item next week.
705	Written actions to be followed up when critical limits are not met (Sec 23 (3)(d)) Observation: Dishwasher sanitizer levels should be checked daily as part of a regulr dishwasher startup procedure. Corrective Action: Buy test strips and make sure that the dishwasher is tested daily for proper sanitizer levels. Incorporate this testing into the daily check sheets.

Comments:

Premises is otherwise very clean. All coolers were functioning correctly at time of inspection. A reinspection will be conducted to observe the fixed dishwasher.