Ciao Thyme Bistro - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | February 19, 2013 |
| Number of critical violations: | 0 |
| 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 |
| 506 | Equipment/utensils are maintained in a sanitary condition (Sec 17(1a))
Observation: The area underneath and around the dishwasher is still not being cleaned properly. The wall behind the dishwasher is still covered with grease and food debris. The wall behind the grease trap is extremely dirty.
Corrective Action: A regular cleaning schedule needs to be developed for this area and made a part of the written sanitation plan for the facility. In any future inspection, failure to keep the dishwashing area clean may result in $230 violation ticket.
 |
| 506 | Equipment/utensils are maintained in a sanitary condition (Sec 17(1a))
Observation: - The line cooler interiors are not being cleaned and sanitized regularly.
Corrective Action: The line cooler interiors must be washed and sanitized minimum once a week. The sanitation plan for the premises (not reviewed at the time of this inspection) must be updated to include the following information:
- Cleaning and sanitizing requirements ( required cleaning frequency) for the equipment and premises.
- Cleaning procedures including the name and the concentration of the cleaning/sanitizing products to be used.
|
Comments:
Follow up inspection. Discussed the results of this inspection with Mike,the head chef.
The following items from the previous inspection has now been corrected:
-The mechanical dishwasher is now providing > 50 ppm chlorine in the rinse cycle.
- Soap and paper towel has now been provided in 2 sinks in the kitchen. The hot water has yet not been restored on the bar sink, but as per information provided by the staff, this sink is only being used for emptying the glasses.
- Raw meat is now being stored in the raw meat freezer.
- The interior of the upright freezer has been cleaned and the wooden rack removed.
- Cardboard has been removed from the walk in cooler floor and an easily cleanable linoleum sheet has been provided on the floor.
The following items still needs to be addressed:
- The area underneath and around the dishwasher is still not being cleaned properly. The wall behind the dishwasher is still covered with grease and food debris. The wall behind the grease trap is extremely dirty. A regular cleaning schedule needs to be developed for this area and made a part of the written sanitation plan for the facility. In any future inspection, failure to keep the dishwashing area clean may result in $230 violation ticket.
- The line cooler interiors are not being cleaned and sanitized regularly. The line cooler interiors must be washed and sanitized minimum once a week. The sanitation plan for the premises (not reviewed at the time of this inspection) must be updated to include the following information:
- Cleaning and sanitizing requirements for the equipment and premises.
- Cleaning procedures including the name and the concentration of the cleaning/sanitizing products to be used.