Pasta Lupino - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 23, 2007
Number of critical violations:	2
Number of non-critical violations:	3
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Pasta sauce used as back-up is placed in hot-hold unit prior to being reheated. Corrective Action: Ensure all sauces are reheated to 74 degrees Celsius before placing in hot-holding unit.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Molds for the pasta machine are being stored in dirty water (cleaned prior to use). Corrective Action: Water used for storing pieces of equipment must be changed at least twice daily.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Non-food contact surfaces of equipment and utensils are not maintained and not kept clean. Corrective Action: Ensure that surfaces such as cooler doors, lids, inside refrigerators and equipment surfaces are kept clean - a cleaning schedule must be put in place.
110	Food Not Protected - General Observation: Improper thawing procedures used - turkey left to thaw at room temperature. Corrective Action: Frozen food must thawed under refrigeration or under cold running water.
115	Inadequate Insect / Rodent Control Observation: Effective measures not used to control entrance (rodent and insect proof construction) of rodents, flies, and other vermin. Corrective Action: Screen door required at back entrance or door must be kept closed.
116	Improper Construction / Maintenance of Establishment Observation: There is a build-up of food debris under all counters and equipment - premise has not been kept in a clean state. Corrective Action: Cleaning of all areas must be done on a regular basis - a thorough cleaning is required immediately.

Comments:

Additional items noted at the time of inspection:
1. Dishwashing temperature in the rinse cycle is sufficient to sanitize dishes.
2. Handwashing facilities are adequately stocked with soap and paper towel.
3. All cooler and freezer temperatures are satisfactory.

*A cleaning schedule must be developed to ensure that the cleanliness of the facility is regularly maintained.