Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | November 20, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Items corrected from previous report:
1. A bucket of sanitizing solution is being used to store wiping cloths. Acceptable sanitizing agents for this solution include chlorine (100ppm) or a quaternary ammonium compound (200ppm).
2. The baked goods on display are now protected from contamination.
3. The hand wash sink next to the panini grill has a paper towel dispenser.
4. The leak in the stand-up fridge has been repaired.
5. The missing light cover has been replaced.
6. Routine temperature logs are up-to-date and all temperatures met regulatory requirements.
7. A sufficient number of staff are Foodsafe Level 1 trained.
Outstanding items from previous report:
None.
Regarding a recent food sample tested as part of routine surveillance - bacteriological results were within acceptable limits. It is recommended that when cooling cooked foods, a time sticker be placed on that item when cooling begins so staff know what time the item must be placed in the fridge.
Acceptable cooling times are from 60C to 20C in 2 hours and from 20C to 4C in 4 hours.