Naked Lunch - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 07, 2015
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
513	Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: All refrigeration units are not provided with individual thermometers inside each unit. Corrective Action: Each refrigeration unit must have its own designated, visible and accurate thermometer inside unit. All refrigeration temperatures to be monitored on a daily basis.
707	Procedures include cleaning and sanitizing requirements for the establishment (Sec 24 (2)(a)) Observation: Dishwasher sanitizing rinse concentration is not being monitored on a daily basis. Test strips not available for monitoring sanitizer concentration. Corrective Action: Dishwasher sanitizing rinse concentration must be monitored on a daily basis and results recorded on Sanitation log. Maintain dishwasher sanitizing rinse at 100ppm chlorine. Provide test strips. (Test strips left with operator to use until they can purchase new strips).

Comments:

The following items corrected since last inspection:
701. Cooling procedures for soups and other large quantities of hot foods, has been implemented. Cooked foods are cooled from 60C to 20C in 2 hours, then from 20C to 4C within 4 hours, prior to storing in refrigeration unit overnight.

The following items noted at time of inspection (in compliance with Regulations):
- Wall-mounted liquid handsoap and paper towel dispenser provided at handwash sink
- Refrigeration units recorded temperature of 4C or colder.
- Freezer temperature recorded temperature of -22C
- Dishwasher sanitizing rinse recorded chlorine concentration of 50ppm (should be maintained 100ppm)
- Foodsafe certified staff on-site
- Premise clean and well organized.