Xocolatl Chocolate Creations - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Follow-Up
Inspection date:	February 11, 2004
Number of critical violations:	1
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
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not acceptable. Until replaced (see Conditions of Permit), all dishes must be sprayed with 100ppm chlorine solution and held for 2 minutes prior to unloading - spray bottle available at time of inspection.
110	Food Not Protected - General Observation: Outstanding from previous inspection 06/02/04 110.2.Upright freezer requires defrosting and reorganizing.
113	Improper Sanitary Facilities Observation: Outstanding from previous inspection 06/02/04. Plumbing / sinks / dishwashing / toilet facilities not properly sized, installed and maintained. 113.1.Sinks in the food prep area are too small for existing menu. Within the year, the existing 2-compartment domestic sink needs to be replaced with either a 3-compartment sink that will be sized to hold the largest piece of equipment and a separate handbasin for handwashing OR a commercial dishwasher with a 2-compartment sink that will be sized to hold the largest piece of equipment (see Conditions of Permit). 113.2.Facets in food prep area and staff washroom require repair.
116	Improper Construction / Maintenance of Establishment Observation: Outstanding from previous inspections 18/03/03 and 06/02/04. 116.1.need more cleaning and organizing, esp in hard to reach areas (corners, behind/under equipment) *some cleaning and organizing has been completed since the previous inspection, however, the process must continue.

Comments:

Inspection 11/02/04 at 11:30am
Areas addressed from previous inspection 06/02/04are as follows.
103. Liquid soap and paper towels for handwashing were provided at staff washroom and food prep area.
108. All wiping cloths were clean, restricted in use, and stored in approved sanitizing solution. Sanitizing solution (100 ppm chlorine) with wiping cloths was kept in a separate container, monitored with test strips and changed every 2 hours. Spray bottles with sanitizer were available in food prep area -good!
110.1. Dry goods (flour, sugar) were in appropriate storage containers.
Foods in preparation stage (cakes) were covered at time of inspection - good!
113.3. Clutter from staff washroom removed at time of inspection. Paper towel holder mounted to wall.
116.2. Bins provided for storage of chocolate molds and tempering machine kept covered when not in use.

Permit issued with Conditions.
1.An updated Food Safety Plan is required by 15 March 2004.
2.FoodSafe trained personnel must be on site at all times during operation.
3.Upgrades of sink/dishwasher in food preparation area must be installed by 01 September 2004.

15 March 2004
Food Safety Plan approved.