Old Spaghetti Factory - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:August 17, 2010
Number of critical violations:2
Number of non-critical violations:  1
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: Pesto sauce in line inserts next to the burners in the kitchen was running too warm.
Corrective Action: Do not use the inserts next to the burner as they cannot possibly maintain food at 4 degrees celsius. These inserts are not to be used unless an appropriate solution is provided that can ensure that the inserts are maintained at 4 degrees celsius or below.
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Salad line cooler inserts are too warm.
Corrective Action: Do not use these inserts until they can maintain 4 degrees celsius or below. If this cannot be achieved, do not use these inserts to store potentially hazardous foods.
105  Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: The recipe for Garlic butter sauce for noodles indicates that the butter should not be refrigerated and that it should be kept at room temperature.
Corrective Action: Product discarded at time of inspection as garlic and butter mixtures are potentially hazardouse and must be either refrigerated or served within 2 hours. The corporate recipe should either be changed to reflect this or prove that the sauce is not potentially hazardous through laboratory testing. Implement a system whereby garlic butter and mzithra cheese mixtures are turned over every 2 hours or, alternatively, are stored under refrigeration at all times.
108  Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Dishwasher does not dispese 50 ppm chlorine in the sanitizing rinse as required,
Corrective Action: It appears that the problem is related to the concentration of the sanitizing solution dispensed into the machine by the controllers. An acceptable solution wasw provided to alter the length of the sanitizing pump run each cycle so that 50ppm chlorine is dispensed to all dishes.
110   Food Not Protected - General
Observation: Staff washroom door does not close by itself.
Corrective Action: Provide a self closing latch to this door.
110   Food Not Protected - General
Observation: Ice scoops are stored on a hard to clean surface on top of the ice machine.
Corrective Action: Provide an easily cleanable container for the ice scoops.

Comments:

All other protective temperatures meet regulatory requirements at time of inspection.