Old Spaghetti Factory - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 26, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 3 |
| 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: The seal of the coving on the floor/wall junction opposite the laundry and mop sink area has failed. As a result, water or liquid debris can penetrate into the wall.
Corrective Action: Re seal the coving on this wall. There may be some water damage to the wall - if this is the case it may be necessary to remove some of the lower portion of the wall to be able to properly re-seal the wall to the floor.
 |
| 504 | Equipment/utensils/food contact surfaces are operated in a safe/sanitary manner (Sec 16(c))
Observation: The gas range is installed immediately next to a line cooler so that when the right upper burner is on, the leftmost inserts in the line cooler are heated as well.
Corrective Action: Inserts removed from the line cooler at time of inspection. Re-configure this area so that the cooling line is not subjected to the heat from the grill. This could be accomplished by moving the equipment away from each other or by providing an insulated barrier that is smooth, durable and easily cleanable.
|
| 505 | Food premises maintained in a sanitary condition (Sec 17(1))
Observation: The ice machine requires enhanced cleaning. The ice cream freezer requires enhanced cleaning.
Corrective Action: Ensure that this is now completed.
|
Comments:
Premises is clean and well maintained. Dishwasher is working correctly at time of inspection and dispenses 50ppm chlorine in the sanitizing rinse as required. Thank you for your attention to this item.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory except where noted on item 604.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements. Large batches of liquid food were observed cooling with ice and the temperatures of all the food was below 4C at time of inspection.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· Quat sanitizer is available and the concentration is 200ppm as required.
· 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.
· 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.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.