Caramba Restaurante - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	August 28, 2013
Number of critical violations:	1
Number of non-critical violations:	2
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: One of the line cooler drawer is broken and is being held in its place with a duct tape. Corrective Action: Repair/replace the cooler drawer.
506	Equipment/utensils are maintained in a sanitary condition (Sec 17(1a)) Observation: The pop nozzle holder on the bar has visible dirt/grease. Corrective Action: The pop/soda nozzles and holders must be cleaned and sanitized everyday.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The bar glass washer is not providing 12.5 ppm iodine sanitizer in the rinse cycle. Corrective Action: Calibrate the glass washer to get 12.5 ppm iodine in the rinse water. In the meantime, wash all the glassware in the kitchen dishwasher.

Comments:

Discussed the results of this routine health inspection with Micah Lloyd, the restaurant chef.
- All refrigeration temperatures are below 5 degree Celsius.
- Hot holding temperature above 60 degree Celsius.
- Freezers are below -18 degree Celsius.
- High temperature dishwasher is providing >71 degree Celsius on the dishes.
- Ready to use 200 ppm quat sanitizer available.
- Food storage practices are satisfactory.
- Temperature logs being maintained for the cooling units and the dishwasher rinse temperature.
- Thermometers available in all cooling units.
- Hand washing facilities are satisfactory.
- Food safe certified food handlers available.

Discussed the food handling procedures for charcuterie meats. These products remains under refrigeration temperatures throughout its drying and there is a final critical cooking step before these items are served.