Cracked Pepper Kitchen - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	August 03, 2010
Number of critical violations:	1
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
110	Repeat Food Not Protected - General Observation: Quat sanitizer is being used in the spray bottles but the employees are not aware of the correct procedure to make a 200 ppm quat solution. From the discussion with one of the employee, it appears that the sanitizer is being diluted to an unknown concentration. The wiping rags are not being stored in the sanitizer solution. Some packed food boxes are being stored on the floor. Corrective Action: Please post the instructions on the correct procedure to make 200 ppm quat sanitizer solution. Get the quat test strips to measure the sanitizer concentration. The wiping rags must be stored in an approved sanitizer solution. All the food related items must be stored 6 inches above the floor to facilitate cleaning.
113	Improper Sanitary Facilities Observation: The washroom paper towel dispenser is empty. Washed employee aprons are being stored in the washroom Corrective Action: All hand washing stations must be provided with the soap and paper towel. Please do not store the clean aprons or any other food related items in the washroom.
122	Critical Inadequate Food Safety Plan Observation: The current food safety plan does not cover the catering operation. Corrective Action: Please update the food safety plan to include the catering operation.

Comments:

Following items observed/discussed at the time of this inspections:
1. All the temperatures are meeting health requirements. Temperature logs are being maintained.
2. The dishwasher is sanitizing at 50 ppm chlorine concentration.
3. The chest freezer tops are being used to store heavy items that may weir off the seals. The operator is advised not to store heavy items on the top of the chest freezer. One of the chest freezer lid has been repaired by using a duct tape. The area around the seals of this freezer is in need of cleaning.
4. The dry storage area is in need of organizing. Only keep the items that are necessary for the operation.
5. This operation serve raw oysters to the catering clients. Please include VCH health advisory in the menu and/or,on any other appropriate place, to advise the customers about the increased risk from consuming raw sea food. Keep issued bivalve shellfish tags for one year.