Araxi's Restaurant - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:July 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: A couple of potentially hazardous hard cheese products are being stored in a part of the line cooler that is not able to maintain the temperature below 4 degree Celsius. Internal temperature of the hard cheese in one of the insert was measured at 20 degree Celsius at the time of this inspection.
Corrective Action: Ensure that all the potentially hazardous foods are maintained below 4 degree Celsius. It appears that the line cooler is not able to maintain the refrigeration temperatures in the inserts due to its proximity to the grill. Discontinue the use of these inserts to store any potentially hazardous foods until it is fixed. Consider replacing the equipment with some better performing alternative that can give the required refrigeration temperatures in the inserts under the given conditions in the kitchen.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Glass washer in the bar area is not showing any detectable iodine sanitizer.
Corrective Action: Get this glass washer fixed and discontinue using it until it starts providing 12.5 ppm iodine sanitizer in the final rinse. Provide iodine test strips and start maintaining the sanitizer concentration monitoring records for all three ware washing machines in this establishment.
110   Food Not Protected - General
Observation: a)Ice scoops are being stored inside the ice cubes. b)Pop nozzle holder for one of the nozzle on the bar counter is in the need of cleaning and sanitizing. c) Door seal for the walk in freezer is in need of repair. The air leakage from this seal is probably causing the observed ice build up in the walk in freezer. The condensate water is dripping from the ceiling of the freezer which can potentially contaminate the food. d) Ice cream scoop is not being stored in a dipper well.
Corrective Action: a)Store the ice scoops in a clean container and wash and sanitize the scoop and the container regularly. b) Clean and sanitize the nozzle holder more frequently. c) Get the door seal fixed/replaced. Do any other needful maintenance to ensure that there is not excessive ice build up and dripping of water from the ceiling. d) Provide a dipper well or make a plan to clean and sanitize the scoop holder and the scoop every two hours.
113   Improper Sanitary Facilities
Observation: Single use paper towels are not being used to dry hand after washing on all the hand washing stations in the kitchen and bar. The hand washing station in the bar is not easily accessible.
Corrective Action: Provide single use paper towel dispensers on all the hand washing stations in the kitchen. Keep the hand washing sinks empty all the times to make it convenient to wash hands.

Comments:

Generally a clean and well maintained facility. The temperature records are being maintained regularly. Ware washing equipment are being maintained by a contractor.