More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 14, 2007 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Produce cooler measured at 9 degrees C (air temperature). Some potentially hazardous foods stored inside (bagged salads, baby carrots, snap peas, etc.). Corrective Action: Ensure potentially hazardous foods are stored at 4 degrees C or less. Correct immediately. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Quat sanitizer measured at greater than 400 ppm. Corrective Action: Quat sanitizer concentration for food contact surfaces should only be 200 ppm. Correct as soon as possible. There are no quat test papers on-site to check the concentration of quat sanitizer. Test papers (quat) are required to verify quat sanitizer concentration is 200 ppm. Correct as soon as possible. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Final rinse of dishwasher measured at 61 degrees C at plate level. Corrective Action: Final rinse of dishwasher needs to be a minimum of 71 degrees C at plate level. Manually sanitize dishes for at least 2 minutes in a 100 ppm bleach/water solution until dishwasher can reach required temperature (August 16 email from Camp Supervisor indicating that the problem had been resolved). In the future, the temperature of the dishwasher needs to be routinely (I would suggest daily) checked to verify it is functioning properly. Correct immediately. |
| 109 | Critical Other (Specify) Observation: Sodexho Food Safety Plan - not all components of this plan are being followed. For example, temperature log sheets for all coolers with potentially hazardous foods, cooking temperature logs, cooling logs. Corrective Action: Ensure that staff are aware and trained on the contents of the plan and that the procedures in the plan are being followed. Correct immediately. |
| 110 | Food Not Protected - General Observation: Ice scoops in ice machine are buried in ice and cannot be grabbed without touching the ice. Corrective Action: In order to avoid cross contamination of ice, ice scoops should not be stored in ice. Recommend storing scoop in a clean container on top of ice machine. Container should be routinely cleaned and sanitized. |
| 110 | Food Not Protected - General Observation: Ensure that all coolers that have potentially hazardous foods stored within them are equipped with accurate thermometers. Corrective Action: Correct as soon as possible. |
| 110 | Food Not Protected - General Observation: Condiments being stored on cafeteria tables. Corrective Action: Ensure that all condiments that require refrigeration (as specified on their label) are stored appropriately. Correct immediately. |
| 116 | Improper Construction / Maintenance of Establishment Observation: General cleaning is required in the kitchen, especially hard-to-reach areas, around cooking equipment, cupboards, shelving. Corrective Action: Correct as indicated. |