Old Spaghetti Factory - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	October 27, 2009
Number of critical violations:	1
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
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Not enough sanitizer in sani buckets. Corrective Action: Sani buckets must be filled so that the cloths are emmersed in the sanitizer liquid.
108	Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: No labels on sanitizer spray bottles. Corrective Action: Ensure spray bottles are labelled with the proper chemical. Make sure that they are changed every shift to ensure that the concentration reaches 200ppm Quats at all times.
110	Food Not Protected - General Observation: Garlic Butter, mizithra cheese parmesan cheese and mozarella not monitored for time temperature abuse. Corrective Action: Ensure these items are stored under mechanical refrigeration or that the amount put out for service is used within 2 hours or discarded.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: No curtains on dishwasher between wash and rinse cycles. Corrective Action: Ensure these curtains are installed at all times when dishwasher is in use.

Comments:

Cleaning in premises has improved. All protective temperatures meet regulatory requirements at time of inspection. Dishwasher reaches 50ppm chlorine as required. Recommend using wheels on kitchen prep tables and other equipment on the prep line for ease of cleaning.