Ava's Eatery - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 12, 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: The backsplash to the handsink requires replacing as it is worn and not easily cleanable.
Corrective Action: Replace the backsplash.
 |
| 116 | Improper Construction / Maintenance of Establishment
Observation: The wall behind the flour storage contains gaps that are accumulating flour. Also the open bags of flour are not put into a container at the end of the day as per proper pest control practices.
Corrective Action: Change the wall finish so that it is covered with a smooth, non-porous surface that does not contain any gaps. Provide a container for flour to put the flour in at the end of the day.
|
| 116 | Improper Construction / Maintenance of Establishment
Observation: The screens on the ceiling are dirty and have an accumulation of flour.
Corrective Action: There are 2 screens, both require cleaning.
|
Comments:
· 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 manual dishwashing procedure is satisfactory (3 compartment sink method in use with a final rinse chlorine concentration > 100 ppm with water > 45 degrees C/113 degrees F for 2 minutes).
· 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.
· At least one staff on site has Foodsafe training at time of inspection.
· The Permit is posted with the current owner information.
· 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.