Trattoria Di Umberto - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:March 01, 2013
Number of critical violations:0
Number of non-critical violations:  3
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: Some coving tiles are missing in the wall next to the staff washroom.
Corrective Action: Refinish/replace the missing tile area so that it is smooth, non-porous, easily cleaned, and properly sealed against moisture on the floor so that water cannot flow into the wall.
116   Improper Construction / Maintenance of Establishment
Observation: There is a hole in the wall in the main kitchen below one of the prep sinks, next to the hand wash station.
Corrective Action: Seal the hole in the wall to prevent moisture/water/organic material getting into the walls - this could build up over time to create mold or attract pests.
116   Improper Construction / Maintenance of Establishment
Observation: Provide a self closing latch to the staff washroom doors.
Corrective Action: Staff washroom doors opening into a kitchen area must have self closing latch to provide a constant barrier between the washroom and the kitchen.
116   Improper Construction / Maintenance of Establishment
Observation: The CO2 canisters in the pop syrup storage area should be secured (such as with a rope or chain).
Corrective Action: The CO2 canisters could fall if unsecured and create a safety hazard if they are punctured or if the handle should break.
402   Food is protected from contamination (Sec 12(b))
Observation: There are two coolers in the premises that are serviced by the same condenser. One of the units is subject to much greater surrounding heat due to its close proximity to ovens and grills. The compressor is working fine but one cooler has trouble maintaining proper temperatures, while the other works without any trouble.
Corrective Action: The compressor should be adjusted to reduce the temperature of both of the units so that they both maintain 4C or below. Further corrective action may be required on this cooler in the future if the performance of the compressor declines any more - suggested remedies include either providing insulation to the affected cooler by providing a separate compressor that can be adjusted without icing up the adjacent cooler that is not subjected to heat.
501   Equipment/utensils/food contact surfaces are suitable for their intended purpose (Sec 16(a)(l))
Observation: Cardboard is used in the dry storage area.
Corrective Action: Remove the cardboard. All surfaces in a food premises should be smooth, non-porous, easily cleanable, and suited for their intended purpose. If the cupboards are not suitable for the storage of dry goods in the premises and require a flat surface, provide shelving that has a flat surface that can be easily cleaned.

Comments:

Some cooking processes involve the use of reduced oxygen packaging in the premises.
Please provide a list of items used in sous vide or vacuum sealing, and indicate how they are used. Information on concerns with ROP to be provided to operator by email.

Premises is generally clean and well maintained.

· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Staff were observed cooling potentially hazardous food using ice wands to ensure that cooling requirements were met at the time of inspection.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish).
· Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water)
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Pest control devises in place indicating that active pest control is occurring in the premises.
· A Food Safety Plan has been completed as noted in 2012.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects except where noted in the dry storage area.
· Non food contact surfaces (floors, walls ceilings) are in good repair except where noted above.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation - the hood vent is cleaned regularly