delish - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 25, 2009
Number of critical violations:	0
Number of non-critical violations:	4
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: a)Wiping clothes are not being stored in the sanitizer solution. b) Some food containers are being stored on the floor inside the walk in freezer (by the employee washroom). c) Ice wand is being stored on the floor in the walk in freezer. d) Daily temperature logs are not being maintained for the refrigeration, hot holding equipment (soup) and the dishwasher sanitizing cycle in the front customer service area. Corrective Action: a)Store the wiping clothes in an approved sanitizer solution in between uses. This must be practiced both in the front food handling area as well as in the back sandwich preparation area. b) All food items must be stored at least 6 inches above the floor to facilitate cleaning and to avoid contamination of the work counters that may result from the dirty container bottoms. c) Ice wands must be stored in a clean covered container and must be run through the dishwasher or sanitized manually after each use. d) Daily temperature records must be maintained for all the refrigeration, freezing, hot holding equipment. Temperature on the dishwasher sanitizing cycle should be monitored ( > 82 Degree Celsius). Please ensure to document the corrective actions taken whenever the equipment temperatures fails to meet the critical limits.
113	Improper Sanitary Facilities Observation: Hand sink by the janitor's sink is being blocked by the garbage containers making it inaccessible. Corrective Action: Garbage containers and other material around the hand washing station must be relocated/ removed to make the hand washing sink accessible.
116	Improper Construction / Maintenance of Establishment Observation: Main freezer in the back preparation area has an ice build up in it. It is also in need of cleaning on the floor. Corrective Action: Please investigate the reason for the ice build up and clean the floor of this walk in freezer.
118	Other (Specify) Observation: Sanitizer measuring test strips are not available. Corrective Action: Quartz test strips must be provided and the sanitizer levels from the dispenser must be monitored. Please be advised that 200 ppm quartz sanitizer is needed to sanitize the food contact surfaces. At the time of this inspection, this concentration was found to be higher than needed. The sanitizer dispenser station knob may need to be adjusted to get optimum concentration of sanitizer.

Comments:

All temperatures are meeting health requirements. The dishwasher is sanitizing at more than 82 Degree at the manifold. Most of the staff is food safe certified and some staff also have advanced food safe training.

The operator is recommended to relocate the mop storage area and to lower the janitorial sink to the ground level. This is being recommended to eliminate any potentially contaminated articles in the path of food flow between two areas of the kitchen. Lowering of the janitorial sink will make the dumping of the mop buckets easier that in turn will help keeping the area clean by avoiding a splash.