Citta - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 01, 2010
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
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Food in the inserts located under the pass through measured temperatures ranging from 12C to 16C. All foods were discarded.
Corrective Action: Keep minimal stock in these inserts and ensure that lids are on at all times. Also switch to all metal inserts to assist in maintaining temperature control.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Neither the dishwasher nor the glass washer were delivering an adequate concentration of sanitizing solution during the final rinse cycle.
Corrective Action: The dishwasher must be delivering a concentration of 50ppm chlorine and the glass washer a concentration of 12.5ppm iodine. A repair technician was on site within 1 hour of the inspection to conduct repairs. In the mean time, switch to manual sanitization in the sink followed by an air dry.
110   Food Not Protected - General
Observation: There were a couple trays of raw meat stored above fresh produce in the walk-in cooler.
Corrective Action: Foods should be re-organized so that raw meats are below fresh produce or any other ready-to-eat foods.

Comments:

During inspection staff were observed food handling and cleaning. Overall there were no major concerns. This facility is generally well managed and attention to items from previous inspection reports was noted in many areas.

1. Hand washing station was equipped with soap and paper towel.
2. Wiping cloths were stored in a sanitizing solution that tested 200ppm quat.
3. All temperatures met regulatory requirements with exception of refrigerated inserts under heat lamps (see comments above).
4. Staff have Foodsafe Training.
5. No signs of pests.
6. Thermometers noted in coolers.
7. Temperature logs were up-to-date.

New flooring has been installed, new compressor for walk-in cooler also installed.