Cheaky's Cafe - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 14, 2012
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: The new shelves installed in the storage area at the back of the kitchen contain bare unfinished wood.
Corrective Action: Ensure that the bare wood is refinished with a smooth non-porous and easily cleanable surface (i.e. snad and paint the bare wood).
402   Food is protected from contamination (Sec 12(b))
Observation: Some baked goods for display are not wrapped or in a display container.
Corrective Action: Provide a sneeze guard, display container, or wrap the baked goods to protect them from contamination. Alternatively place them away from the service area.
402   Food is protected from contamination (Sec 12(b))
Observation: There are large bags of opened flour and other dry goods in the dry storage area.
Corrective Action: Provide containers with lids for the dry goods for proper pest control.
402   Food is protected from contamination (Sec 12(b))
Observation: Some raw chicken was stored above ready to eat foods in the stand up freezer at the back of the kitchen.
Corrective Action: Store all raw foods below and separate from ready to eat foods in the freezer.
704   Written procedures to ensure critical limits are met (Sec 23 (3)(c))
Observation: Temperature logs do not include hot holding.
Corrective Action: The temperature logs should be updated to include soup hot holding temperatures. The hot holding temperatures should be above 60C/140F

Comments:

See previous inspection report. Item 704 and 402 have been previously identified as hazards. Ensure that all items are now corrected. Premises is otherwise very clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection. Dishwasher reaches required sanitizing temperature.