Pasta Lupino - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:February 07, 2013
Number of critical violations:0
Number of non-critical violations:  3
Follow-up Required:  No

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

Code   Description / Observation / Corrective Action
402   Food is protected from contamination (Sec 12(b))
Observation: Sealed packages of ground beef and other meat are stored above ready to eat foods in the cooler and the freezer.
Corrective Action: Re-organize the freezer and the cooler and designate a section in each for raw uncooked meat that is below an dseparate from other foods.
502   Equipment/utensils/food contact surfaces are durable/easily cleaned/ & free from toxic substances (Sec 16(a)(ii))
Observation: The cutting board on the prep cooler line is worn and not easily cleanable.
Corrective Action: Refinish or replace this cutting board so that it is smooth non porous and easily cleanable.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: Some enhanced cleaning is required underneath the dishwasher and on the sides of the white fridge.
Corrective Action: Ensure that this cleaning is now completed.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: The walls in the kitchen are worn and not easily cleanable.
Corrective Action: The walls in the kitchen should be re-painted or refinished.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: The backsplash on the counter next to the hot holding unit is worn and must be replaced.
Corrective Action: Refinish the backsplash so that it is properly sealed and replaced with a surface that is smooth, non-porous and easily cleanable.

Comments:

Ensure that all items are completed within 1 week, with the exception of the painting of the kitchen and the refinishing of the backsplash. Reinspection in 1 week (Thursday).

Premises is otherwise well maintained. Dishwasher reaches 71C at the dish. All protective temperatures meet regulatory requirements at time of inspection.