Crystal Hut - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:January 31, 2007
Number of critical violations:0
Number of non-critical violations:  4
Follow-up Required:  No

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

Code   Description / Observation / Corrective Action
110   Food Not Protected - General
Observation: Quat sanitizer concentration in spray bottles measured at > 400 ppm.
Corrective Action: Quat sanitizer concentration must be 200 ppm; concentrations above this level require rinsing.
113   Improper Sanitary Facilities
Observation: The paper towel dispenser is missing at the handsink near the wood oven. There was no soap available in the public washrooms.
Corrective Action: Ensure that both soap and paper towel is available at all handsinks at all times during operation.
115   Inadequate Insect / Rodent Control
Observation: There are large openings under the door in the receiving area which could allow for entrance of pests; there was no sign of pests at the time of inspection.
Corrective Action: Ensure all openings are properly sealed; this should be completed prior to the summer months.
116   Improper Construction / Maintenance of Establishment
Observation: There is food debris in hard-to-reach areas of the kitchen such as behind the prep cooler. The plastic covering inside the microwave is broken/ hanging down.
Corrective Action: Ensure that all areas of the kitchen are thoroughly cleaned on a regular basis. Microwave must be repaired.
116   Improper Construction / Maintenance of Establishment
Observation: There is a leak under the 3-compartment sink; pan beneath the leak is almost full with very dirty, stagnant water.
Corrective Action: Leaking plumbing must be repaired, ensure water is removed on a daily basis.

Comments:

Additional items noted at the time of inspection:
Staff appear to be following proper procedures for reheating of food and temperatures are being monitored and logged regularly.
Mechanical dishwasher operation is good; rinse temperature > 82 degrees Celsius.
All cooler and freezer temperatures are satisfactory.
Wiping clothes are being stored in a sanitizer solution when not in use - good.