Gone Bakery & Soup Co. - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 13, 2012 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 404 | Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2))
Observation: Sausages and bacon stored on the oven were not reaching 60C as required for hot holding and were not stored using time controls.
Corrective Action: Sausages and bacon were disarded by staff at time of inspection and new product was cooked.. A new hot holding method must be used that ensures that sausages and bacon are properly held at 60C. Alternatively, the operator can propose other methods provided that temperatures are monitored and that no temperature abuse of the food occurred.
 |
Comments:
Staff were aware of proper cooking and hot holding of soups but the monitoring forms used may need to be re-visited to ensure that they reflect the practices used by staff. For example, staff indicated that soup is put on 11am but the forms indicate 10am. Also, the soups are heated to 74C on the bain marie in the morning - those temperatures are not recorded but the subsequent hot holding temperatures are recorded - this should be clearly indicated on the form.
All protective temperatures meet regulatory requirements except where noted. Dishwasher reaches 50ppm chlorine in the final rinse as required. Premises is very clean and well maintained. Temperature logs are all up to date.