Ingrid's Village Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	August 12, 2010
Number of critical violations:	2
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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The line cooler is running at 12 Degree Celsius (internal food temperature as measured by the probe thermometer). The cheese fridge in the basement is running at 10 Degree Celsius. Corrective Action: The line cooler and the fridge must be able to maintain =< 4 Degree Celsius temperature. All the food in the fridges must be relocated to an alternate refrigeration unit.
109	Critical Other (Specify) Observation: 1. Temperature records are not being maintained regularly for all refrigeration, freezing and hot holding units. Appropriate corrective actions are not being taken when refrigeration temperatures are > 4 degree Celsius. 2. The cooling rates for the advanced prepared items are not being monitored. Corrective Action: 1. Temperature records must be maintained regularly. Corrective actions must be taken and documented whenever any critical temperature limits is not met. 2. The cooling rates for all advanced prepared items e.g chicken, soups etc. must be verified to ensure that the food is being cooled down quick enough to meet the maximum 2 hour limit for 60 Degree to 20 Degree Celsius and maximum 4 hour limit for 20 Degree to 4 Degree Celsius. A probe type food thermometer must be provided.
116	Improper Construction / Maintenance of Establishment Observation: The door seal and the lid on the chest freezer in the basement is need of repair. The shelves in some of the fridges are in need of cleaning. Corrective Action: The door seal and lid should be replaced/repaired and the chest freezer lid should not be used to store the heavy items in order to prevent further deterioration. The shelves in the fridges must be cleaned.

Comments:

Following items observed/discussed at the time of this inspection:
1. The three compartment sink is being used to sanitize the dishes/utensils. At the time of this inspection 100 ppm bleach solution was measured in the third sink. The operator needs to provide chlorine test strips to verify the bleach concentration. Recommend posting the instructions on making a correct concentration of sanitizer. This facility is also using pre- diluted quat sanitizer formulation to clean the food contact surfaces.
2. The pickle containers storage instructions indicate a need to refrigerate all the times. Please clarify from your supplier about this requirement and in the mean time refrigerate the product. This product contains vinegar and salt as an ingredient.
3. The temperature monitoring and recording procedures needs to be improved.
4. The cooling advance prepared food should be carried out in shallow containers. The cooling rates must be verified for given cooling containers and foods.