Naked Lunch - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 07, 2005
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
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: 108 - The final sanitizing rinse in dishwasher is not at proper concentration (200ppm QAC - quaternary ammonium). Corrective Action: Operator will order sanitizer and test strips for dishwasher immediately. Operator will maintain and monitor sanitizing rinse on a regular basis. Test strips left with operator.
118	Other (Specify) Observation: 118 - Inspection took place during busy lunch period, therefore temperature of foods in refrigerated coolers was between 5C and 10C (ideal temps 4C or below), due to frequent opening and closing of fridges. It was recommended to operator that fridge coolers be maintained at a temperature below 4C, to ensure foods in coolers are maintained at appropriate temperatures. Corrective Action: Refrigerators will be monitored and maintained at a temperature below 4C/40F.

Comments:

Inspection 07/07/05 at 1:45 pm
Areas addressed from previous inspection 17/01/05:
108 Sanitizing solution for wiping cloths maintained at 200ppm QAC - Operator agreed to monitor with test strips on a regular basis.
118 Permit to operate is displayed in view of public - Thank you.

Other areas noted at time of inspection:
- new liquid soap dispenser installed above 2 compartment sink for additional handwashing.
- ensure that cloth used for wiping cutlery is used solely for that purpose. Food protection guidelines recommend that all equipment and utensils air-dry after dishwashing and sanitizing, to avoid re-contamination of food contact surfaces.
- food facility and equipment in good working condition. Staff friendly and cooperative. Thank you.