Kypriaki Norte Ltd. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	October 12, 2012
Number of critical violations:	2
Number of non-critical violations:	2
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
118	Other (Specify) Observation: Temperature logs are not being maintained. Corrective Action: Please resume maintaining daily logs for all the refrigeration temperatures, hot holding temperatures, and mechanical dishwasher rinse temperatures.
402	Critical Food is protected from contamination (Sec 12(b)) Observation: Cleaning brooms are hanging over the dough machine in the back of the kitchen. Corrective Action: Store the cleaning brooms and mops away from any food contact surfaces.
404	Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: Temperature of rice on the hot holding unit at 25 degree Celsius in the middle of the container. Cooked vegetables on the hot holding unit are at 45 degree Celsius. Corrective Action: Hot holding must be maintained above 60 degree Celsius.
404	Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: Rice and cooked vegetables has been put on the hot holding unit without re heating to 74 degree Celsius. As per information provided by the operator, the hot holding equipment is capable of re heating the food very quickly. Corrective Action: Any cold food out of refrigerator must be reheated to 74 degree Celsius ( please verify the temperature with thermometer) before going on the hot holding unit. The hot holding units are generally not capable of reheating the food quick enough.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: Food containers stored directly on the floor in the walk in cooler. Corrective Action: Food must be stored minimum 6 inches above the floor.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The walk in cooler floor is not being cleaned. Corrective Action: The walk in cooler floor must be regularly cleaned.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The area underneath the bar counter and around the glass washer has broken glasses and spilled syrup and chemicals on the floor. Corrective Action: Area underneath the bar counter must be cleaned more frequently.

Comments:

Discussed the results of this inspection with Kike Redondo, the operator of the establishment.
In compliance items:
-The mechanical dishwasher reached 71 degree Celsius on the dishes. The rinse temperature gauge on the dishwasher is not working but the operator has provided a maximum registering thermometer to monitor the dishwasher temperature.
- Refrigeration temperatures are below 4 degree Celsius.
- The mechanical glass washer is providing >12.5 ppm iodine in the rinse cycle.
-Soap and paper towel available on the hand washing stations.
-As per information provided by the operator, the bleach sanitizer is used to sanitize the food contact. The bleach solution is made when required.

The following items from the previous inspection has been addressed:
- The old undercounter freezer has now been removed from the kitchen.
- No dripping water condensate observed in the walk in cooler.