Crystal Hut - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 23, 2011
Number of critical violations:1
Number of non-critical violations:  3
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: The cooler underneath the counter across from the oven was warm at time of inspection.
Corrective Action: The cooler was turned down at time of inspection. No food was stored in the unit except for some waffle mixture that had been recently placed in the cooler and was to be used within 2 hours. Until the temperature of the cooler reduces to 4C or below, the cooler was not to be used.
112   Poor Sanitary Design, Construction, Installation of Equipment & Utensils
Observation: Tupperware bins with sealable lids are required for opened containers of potato chips, chocolate bars and other foods in the downstairs storage area.
Corrective Action: Provide sealable containers for these items.
115   Repeat Inadequate Insect / Rodent Control
Observation: Some rodent activity noted downstairs. Professional pest control is required in this area to eliminate the problem.
Corrective Action: Solve the rodent problem by working with professional pest control to monitor, bait and seal the area off from pests. The problem appears to be isolated to the downstairs area. Provide pest control reports that indicate exactly what has been done to eliminate the problem. A reinspection for this item will occur later in the season to verify that it has been addressed adequately, including the cleaning and removal of all droppings.
118   Other (Specify)
Observation: Temperature logs are not fully complete or up to date.
Corrective Action: Ensure that staff complete daily temperature logs as required.

Comments:

Baked goods are now stored under proper protection from contamination. Thank you. All protective temperatures meet regulatory requirements except where noted above. Kitchen area is generally clean and well maintained.