Nesters Market - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 27, 2014 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: The large cutting board in the deli is either worn or requires enhanced cleaning.
Corrective Action: Either provide enhanced cleaning to the cutting board or refinish the cutting board.
 |
| 116 | Improper Construction / Maintenance of Establishment
Observation: Some cleaning required on the floor behind the oven in the bakery area.
Corrective Action: Ensure that this cleaning is completed.
|
| 116 | Improper Construction / Maintenance of Establishment
Observation: The backflow assembly to the combination oven in the deli is due for testing.
Corrective Action: Ensure that all backflow assemblies are tested annually.
|
| 116 | Improper Construction / Maintenance of Establishment
Observation: One bank of lights in the deli is missing light covers.
Corrective Action: Provide light covers.
|
| 404 | Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2))
Observation: The bottom level of the hot holding case for roast chicken was not working at the time of inspection. Staff are aware of the problem but miscommunication resulted in the product being mistakenly stocked on the bottom level and left at room temperature. Chicken discarded at time of inspection.
Corrective Action: Ensure that all staff are aware of the problem, provide communication (i.e. a note) on the case itself or block it from use until it can be properly repaired.
|
Comments:
Premises is clean and well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Computerized monitoring of cooler temperatures is conducted.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· Integrated Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.