Trattoria Di Umberto - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 04, 2013
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
116   Improper Construction / Maintenance of Establishment
Observation: 4 items are noted for correction by the next inspection:
Corrective Action: Remove the build up of snow and ice in the walk in freezer. Replace the missing ceiling tiles in the dry storage area. Paint the hallway next to the staff washrooms during the next extended shutdown of the restaurant. Provide a knife rack / do not store knives between the wall and equipment as this contaminates them.

Comments:

Premises is clean and 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.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish)
· Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F)
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· The washrooms are clean and well-supplied.
· Food contact surfaces are generally smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair except where noted.
· 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.