Kypriaki Norte Ltd. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 26, 2008
Number of critical violations:	1
Number of non-critical violations:	1
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
104	Critical Food Handler Illness/Hygiene Observation: There is no hot water or paper towels available at the handsink in the staff washroom or at the bar. Corrective Action: All handsinks must have hot and cold running water, soap and paper towels.
116	Repeat Improper Construction / Maintenance of Establishment Observation: There is a build-up of food debris and grease under the equipment and in the canopy filters. Corrective Action: A thorough cleaning is required in hard-to-reach areas.
116	Improper Construction / Maintenance of Establishment Observation: There are several tiles missing from the floor under the dishwasher making this area difficult to clean. Corrective Action: Missing tiles must be repaired.

Comments:

Areas that have been addressed from previous reports:
105 - Walk-in cooler and freezer have been re-organized, food is now being stored off of the floor and there is good separation of raw meat from ready-to-eat foods.
106 - Products are being heated to 74 C prior to being placed in hot-holding units.

Additional items noted at the time of inspection:
All cooler temperatures are satisfactory (<4C); lids should be placed on all inserts to help maintain food temperatures.
Dishwasher final rinse temperature measured at 71 C at the plate = good.
A new glasswasher has been installed, sanitizer (iodine) in the final rinse measured at 12.5 ppm = good.