Top Hat Pizza - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 30, 2009
Number of critical violations:	0
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: 4. Pizza sauce in walk-in cooler observed stored in blue plastic Rubbermaid bin. Corrective Action: 4. All foods must be stored in food-grade containers (white or clear plastic/stainless steel/ glass). Confirm with supplier if storage containers are food-grade, before using for food storage.
110	Food Not Protected - General Observation: 3. Clean mixer parts observed stored in soiled cardboard box. Corrective Action: 3. Store clean mixer parts in a clean, washable container, or on clean shelving.
110	Food Not Protected - General Observation: 2. Thermometers are not provided in refrigerated pizza prep table unit. Corrective Action: 2. Provide thermometers inside refrigerated pizza prep table unit. Ensure foods in prep table are maintained at 4C, or below. Record food temperatures daily on Temperature log.
110	Food Not Protected - General Observation: 1. Wiping cloths for food contact surfaces are not used consistently with sanitizing solution. Corrective Action: 1. Food contact surfaces must be wiped with clean cloths and sanitizing solution (100ppm chlorine).
116	Improper Construction / Maintenance of Establishment Observation: 1. Liquid handsoap dispensers are not wall-mounted. Corrective Action: 1. Provide wall-mounted liquid handsoap dispensers in staff washroom and at 3-compartment sink.
116	Improper Construction / Maintenance of Establishment Observation: 2. Mop bucket water is currently being emptied into dishwashing sink. Corrective Action: 2. Empty mop bucket water into toilet. Do not empty mop water into sinks.

Comments:

Other items noted at time of inspection:
- Liquid handsoap and paper towels provided at handsinks.
- Temperature logs maintained daily.
- Foods in fridge stored in food-grade containers.
- Handwash signs and 3-compartment dishwash signs posted.
- Permit to Operate posted in view of public.
- Foodsafe certified staff on-site.

Reminder - ensure all dishes/cutlery and equipment are washed, rinsed, sanitized and air-dryed after use. Pay special attention to slicer, mixer bowl and mixer parts. Ensure all food equipment is sanitized after every use.