2010 Cafe - Employee Dining - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:January 08, 2014
Number of critical violations:0
Number of non-critical violations:  1
Follow-up Required:  No

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
704   Written procedures to ensure critical limits are met (Sec 23 (3)(c))
Observation: Second violation - Temperature logs are not complete and up to date for this facility - logs are required for the hot line and the refrigeration.
Corrective Action: Provide and maintain temperature logs for the staff dining area hot and cold holding equipment to prove that no temperature abuse of food occurs and to help identify and correct any problems that may occur.

Comments:

Premises is generally well maintained.

· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· The mechanical dishwasher reaches 71C at the dish as measured by a thermolabel.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Integrated Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· At least one staff on site has Foodsafe training at time of inspection.
· A Food Safety Plan has been completed.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.