Zephyr Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 30, 2009
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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Eggs are being stored at the room temperature. Corrective Action: Eggs are a potentially hazardous food and must be stored at refrigeration temperatures. This violation was corrected at the time of this inspection.
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Chilli sauce and gravy are being held at the temperature slightly less than 60 Degree Celsius. Corrective Action: Turn up the equipment to achieve 60 Degree Celsius and maintain daily temperature logs.
110	Food Not Protected - General Observation: a)Wiping clothes are not being stored in the sanitizer solution. b) Cooling rates are not being verified. Corrective Action: a)Wiping clothes must be stored in the sanitizer solution in between the uses. Sanitizer solution should be tested for the concentration and daily records should be maintained. Provide chlorine test strips to monitor the sanitizer levels. b) Please ensure that all the food items involving a cooling step in their preparation are cooled down in the small batches/ in thin layers. Verify that the current method being used to cool down is meeting the cooling rate standard of 60 Degree to 20 Degree within 2 hours and from 20 Degree to 4 Degree within 4 hours. Maintain the cooling rate charts to show the Environmental Health Officer, if requested.
118	Other (Specify) Observation: a) Handwashing station is being used for other purposes. b) Temperature records are not being maintained. Dishwasher sanitizer levels are not being monitored. Corrective Action: a) Front sink must be always be kept empty and accessible to encourage hand washing. b) All refrigeration, freezing and hot holding temperatures must be recorded daily. A corrective action must also be documented whenever a critical temperature limit is not met.

Comments:

Other items discussed/observed at the time of this inspection:
1.Observed some salad dressing dispensing bottles being stored on ice on the top of prep table. Please ensure that the container with the salad dressings on ice is only kept out of the refrigeration temperatures during the lunch rush. Make a sign for the employees to ensure that everybody is aware of the correct handling procedures for these salad dressings. These salad dressings must be held below 4 Degree Celsius all the times.
2.At the time of this inspection, the dishwasher was correctly sanitizing at more than 82 Degree Celsius at the manifold.
3.Correct procedure for making 100 ppm bleach solution was discussed.