2010 Cafe - Employee Dining - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	October 23, 2009
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: One of the hot holding units did not have a lid resulting in a surface temperature of less than 60C. Corrective Action: Ensure that all containers in hot holding have lids to keep the temperature of foods at 60C or hotter throughout.
118	Other (Specify) Observation: The stand up refrigerator in the back does not have a thermometer. Corrective Action: Ensure that all coolers have thermometers for so staff can conduct daily temperature checks.
118	Other (Specify) Observation: Daily temperature logs are not kept for all refrigeration and hot holding units. Corrective Action: Ensure that staff are checking all refrigerators and hot holding units at least twice per day and recording the temperatures on a log. All refrigeration units must maintain a temperature of 4C or less and all hot holding foods must be kept at 60C or hotter.

Comments:

General Comments:
1. All hand washing facilities are equipped with liquid soap and paper towel.
2. All refrigeration temperatures met regulatory requirements at time of inspection.
3. General sanitation and maintenance was excellent.
4. All stored foods are protected from contamination.
5. The ventilation system has been serviced recently.
6. The dishwasher was achieving an adequate temperature for sanitization.
7. The quatz sanitizer used for cleaning food contact surfaces was tested at 200ppm - good.