Kypriaki Norte Ltd. - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 08, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils
Observation: There is a large crack in the wooden cutting board in the front of the kitchen which has trapped food debris and cannot be easily cleaned and sanitized.
Corrective Action: Seal the crack so the surface of the cutting board is smooth and cleanable.
 |
| 118 | Other (Specify)
Observation: The knives in the kitchen are being stored in a crack between 2 counters.
Corrective Action: This is not a sanitary way to store kitchen knives as the space between the counters cannot be easily cleaned and sanitized. An alternate method for knife storage must be employed - consider a butcher block or magnetic wall-mounted strip.
|
Comments:
Items Corrected from Previous Report:
108 - Improper Cleaning, Sanitizing of Equipment and Utensils:
1. There is now a spray bottle of chlorine sanitizing solution in the front of the kitchen and server station. Ensure that there is also a bottle in the back prep area.
2. Sanitation in the walk-in cooler has improved.
109 - Inadequate Record Keeping:
1. Temperature logs are now up-to-date.
110 - Food Not Protected General:
1. Storage in the walk-in freezer has improved - further organization is required to ensure that all foods are stored at least 6 inches off the floor to facilitate cleaning.
112 - Poor Sanitary Design, Construction, Installation of Equipment and Utensils:
1. The mildew on the wall behind the dishwasher has been cleaned.
2. Food debris has been cleaned from the rubber seals on the wooden cooler doors.
3. The bare wood shelf in the cooler has been replaced with a metal rack.
113 - Improper Sanitary Facilities:
1. The paper towel dispenser in the kitchen has been stocked and there is also paper towel at the server station and behind the bar.
118 - Other
1. The build up of ice in the chest freezer has been removed.
2. There is a probe thermometer in the kitchen for checking the internal temperature of foods.
3. Dishes are no longer stored directly on the floor.
Outstanding Items from Previous Report:
108 - Improper Cleaning, Sanitizing of Equipment and Utensils:
1. The build up of food debris and grease under the kitchen equipment still needs to be cleaned.
2, The racks and floor in the walk-in cooler still need to be cleaned.
122 - Inadequate Food Safety Plan
1. A food safety plan still needs to be developed for this facility.
110 - Food Not Protected General
1. Food storage in the walk-in cooler still needs to be improved: to reduce the risk of cross-contamination, ensure that all meats are stored below vegetables.
112 - Poor Sanitary Design, Construction, Installation of Equipment and Utensils:
1. The caulking behind the sinks in the prep area needs to be replaced.
2. The cooler doors still need to be repainted
116 - Improper Construction/Maintenance of Establishment
1. There are still missing light covers.
2. There are still missing ceiling tiles.