Top Hat Pizza - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 26, 2004
Number of critical violations:	3
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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: 1.Refrigerated storage equipment present is not appropriately maintained or not operated so that all potentially hazardous foods would be cooled properly or could be stored below 4ºC /40ºF. Deli Display Case requires immediate attention! Temperatures of pepperoni, ham, sausage, beef, chicken, shrimp ranged 12ºC-14ºC and must be below 4ºC. All potentially hazardous foods placed into an ice bath at time of inspection. Monitor temperatures with thermometer. 2.Installation of a cover required for deli display case to maintain temperature below 4ºC /40ºF when not in use. 3.All potentially hazardous foods in deli display case are not stored in containers with a food depth of 4" or less.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Food contact surfaces and equipment are not adequately sanitized when needed. 1.All wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution. Sanitizing solution (100 ppm Chlorine) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours. Sanitizing solution prepared at time of inspection. 2.Consider an automatic system for sanitizer.
122	Critical Inadequate Food Safety Plan Observation: A Food Safety Plan is required under Section 23 of the Food Premises Regulation. The fine for failing to have written foodhandling procedures is $230.00. A Food Safety Plan must be submitted by 01 May 2004.
115	Inadequate Insect / Rodent Control Observation: Effective measures not used to control entrance (rodent and insect proof construction) and harborage of rodents, flies, cockroaches and other vermin. Screen door required at back entrance!
118	Other (Specify) Observation: Upgrades of sink / dishwasher in food preparation area must be installed by 01 October 2004.
130	Inadequate Sanitation Plan Observation: A Sanitation Plan is required under Section 24 of the Food Premises Regulation. The fine for failing to have written sanitation procedures is $230.00. A Sanitation Plan must be submitted by 31 March 2004.

Comments:

26 March 2004 Inspection at 4pm
Other areas noted as follows.
-cooler (habco) <4C - good!
-freezer<-18C -good!
-all refrigeration units (excluding deli display case) have thermometers - good!
-handbasin in staff washroom as well as 2comparment sink equipped with liquid soap and paper towels for handwashing - good!
-operators and some staff have FoodSafe Certificates- good!
-staff thoroughly washing hands prior to food prep - good!
-operators and staff enthusiastic and cooperative.

CONDITIONS OF PERMIT
1.Any alteration to menu requires an approved food safety plan.
2.FoodSafe trained personnel must be on site at all times during operation.
3.An updated Food Safety Plan is required by 01 May 2004.
4.Upgrades of sink / dishwasher in food preparation area must be installed by 01 October 2004.


Meeting with Operator 30/03/04
-Revised/ updated contact info of Operator received.
-Updated Sanitation Plan received and approved 30/03/04.

-discussed deli display case (continued use of ice until permanent solution in place), food preparation, food storage, cleaning schedule, handwashing/glove use, sanitizing, food safety plan (required 01 May 2004), and upgrades to existing food preparation area.


Meetings with Operator 06/04/04 and 13/04/04
-Completed Food Safety Plan.
-Food Safety Plan approved 30/04/04.
-Upgrades to facility are ongoing and several should be completed by midMay.