Ingrid's Village Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 31, 2011
Number of critical violations:	1
Number of non-critical violations:	2
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: Observed fried chicken being cooled down in a closed plastic container inside the fridge. The surface temperature of the chicken measured at 35 Degree Celsius. Corrective Action: Any advanced prepared food item must be cooled down to the room temperature before transferring to the fridge and the cooling inside the fridge must be done in thin layers. Please follow the food safety plan. Food must be cooled down from 60 Degree Celsius to 20 Degree Celsius within 2 hrs and from 20 Degree Celsius to 4 Degree Celsius within 4 hrs.
110	Food Not Protected - General Observation: Meat being thawed at the room temperature. Corrective Action: Any potentially hazardous food must be thawed in the refrigerator or under the cold running water. Please follow the food safety plan.
110	Food Not Protected - General Observation: Clean wiping clothes, table clothes and oven mittens being stored in the staff washroom. Corrective Action: Any items that can possibly come in contact with food must not be stored in the washroom.
118	Other (Specify) Observation: A deep fryer being used to deep fry the chicken. This facility is not equipped with a commercial ventilation hood. Corrective Action: Deep frying must be discontinued or a type 1 commercial ventilation hood be provided to remove the grease laden vapors. A new condition is being added on the permit to operate for this facility. No grease laden vapors permitted.

Comments:

In compliance items:
1.Refrigeration, hot holding, and freezing temperatures meeting health requirements.
2.Temperature logs being maintained.
3.Food Safe Level 1 trained supervisor present. As per the information provided my the supervisor, 5 employees out of 11 are Food Safe 1 certified.
4.Bleach concentration in the 3 compartment sink >100 ppm.
5.The spray bottle has >200 ppm quat sanitizer concentration.
6.The sanitizer test strips are available.
7.All fridges are equipped with thermometers.
8. A 2 hour time control in place for cut vegetables being stored at the room temperature.

The following condition is being added to the permit for this facility.
No grease laden vapors permitted.

A new permit with this condition will be issued to the operator.