Ciao Thyme Bistro - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 28, 2010
Number of critical violations:	1
Number of non-critical violations:	1
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: The dishwasher does not have any detectable sanitizer in the final rinse cycle. The dishwasher detergent line from the container to the machine is visibly twisted and probably blocked. Corrective Action: The dishwasher must have >50 ppm chlorine concentration in the final rinse cycle. The dishwasher detergent line may need replacement. In the meantime, all the dishes/utensils must be sanitized manually in 100 ppm bleach after running through the dishwasher.
112	Repeat Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Some of the wooden shelves in the kitchen and all the shelves in the basement dry storage area have rough and absorbent surface and therefore not easy to clean. Visible grease and debris is accumulating on these shelves. Corrective Action: These shelves should be replaced or refinished to provide an easily cleanable, smooth and non absorbent surface. Target completion date November 30, 2010.

Comments:

General observations:
1. All temperatures are meeting health requirements. The temperature logs are being maintained but are not being kept for minimum 6 months period. The operator is advised to maintain the logs regularly and keep them for at least for 6 months.
2. Discussed with the operator the location of storing the mop bucket in the basement. The mop bucket to be stored near the door and away from the dishes.