Citta - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 04, 2013
Number of critical violations:	1
Number of non-critical violations:	4
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: The the lowermost shelf for the rack near the dishwasher is too low to clean underneath. The floor below the rack is rough and not easily cleanable. Corrective Action: Raise the lowermost shelf of the rack to make it easier to clean underneath. The floor underneath the rack should be refinished.
116	Improper Construction / Maintenance of Establishment Observation: The shelves in the cupboard behind the hand sink and wooden walls around the dishwashing area requires a refinishing to make them easily cleanable. Corrective Action: Replace/repair the broken shelves, and refinish the walls in the dishwasher area to render them smooth and easily cleanable.
118	Other (Specify) Observation: Two boxes of raw potato fries are being stored at the room temperature. The surfaces temperature of the previously frozen raw fries 0 degree Celsius. Corrective Action: Any potentially hazardous food must be stored below 5 degree Celsius.
402	Food is protected from contamination (Sec 12(b)) Observation: Ladles and tongs used on the grill are being stored in sanitizer solution. These ladles come in direct contact with food without going through a drying step. Corrective Action: Sanitizer solution must be removed or dried from the food contact surfaces before coming in contact with food. Recommend using iced water for storing ladles and tongs instead of sanitizer and changing it minimum once in 2 hours.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: No detectable sanitizer measured in the dishwasher. Corrective Action: Repair the dishwasher to get minimum 50 ppm chlorine sanitizer in the rinse cycle. In the meantime, all the dishes must be manually sanitized in the sink. At the time of this inspection, the operator initiated the corrective action for this violation by contacting the dishwasher maintenance contractor.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Sanitizer levels in the dishwasher are not being monitored. Corrective Action: Provide chlorine test strips to monitor sanitizer levels in the dishwasher rinse cycle. Sanitizer levels should be tested and recorded daily.
601	All employees wear clean clothes and wear hair protection (Sec 21 (1)(a)) Observation: Food service staff have long hairs with no hair restraints Corrective Action: The employees must take adequate measures to ensure that the food is not contaminated by hairs.

Comments:

Discussed the results of this inspection with the restaurant manager.

In compliance items:

- Refrigeration temperatures below 5 degree Celsius.
- Freezer running below -18 degree Celsius.
- Temperature logs being maintained. Please keep the logs up to date.
- Thermometers available in all the fridges.
- Mechanical glass washer is providing >12.5 ppm.
- Soap and paper towel available on the sink in the kitchen and the bar.
- No signs of any pest infestation.
- Food safe certified food handlers available.
- Food storage practices appear to be satisfactory.

A follow up inspection is required.