Araxi's Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 02, 2013
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
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Food temperature in the drawers of one of the line cooler ranges from 7 degree Celsius to 11 degree Celsius. Corrective Action: Repair/service the cooler. It must be able to maintain less than 4 degree Celsius temperature. Monitor the refrigeration temperatures in cooler drawers which appears to be the warmest portion of this cooler.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The high temperature dishwasher does not provide 71 degree Celsius temperature on the dishes. The dishwasher tested with the maximum registering thermometer as well as with the thermal labels. The temperature on the rinse gauge of the dishwasher fluctuates every cycle. Corrective Action: The dishwasher must provide minimum 71 degree Celsius temperature on the dishes. Repair the dishwasher and replace the rinse temperature gauge if needed. The person working on the machine must be trained to identify the rinse temperature related problems. Recommend recording the rinse cycle temperature on the daily temperature log.
701	Operator has written food handling procedures in place to prevent health hazards (Sec 23 (2)) Observation: The operator is using sous-vide cooking method in this facility. Written food handling procedures are not available for these products. Corrective Action: For all the menu items being cooked using the sous-vice process, develop a written food safety plan with the follow information: - Information on the identification of all the critical steps in the process. - Information on the critical limits. - Information on the monitoring and recording procedures. - Information on the corrective action to be taken when critical limits are not met. A separate flow sheet is required for each menu item cooked sous-vide.
701	Operator has written food handling procedures in place to prevent health hazards (Sec 23 (2)) Observation: The operator is not monitoring the cooking temperatures/times and cooling times for vacuum packed meats. Corrective Action: For the sous-vide cooking, the following temperatures and times must be monitored and recorded: - Cooking temperatures and cooking times for vacuum packed items. Use foam tapes to take internal food temperatures. - Cooling times and walk in cooler storage temperatures. - Any vacuum packed items must be date labelled. Sous-vide cooked meats must not be stored for more than 7 days under normal refrigeration temperatures.

Comments:

Discussed the results of this inspection with James Walt, the Executive Chef
In compliance items:
- Walk in cooler temperatures are below 4 degree Celsius.
-Walk in freezer temperature below -18 degree Celsius.
- Temperatures of the fridges are being recorded. Please make sure the date and month are clearly written on the temperature logs and these logs are kept up to date.
- Both of the bar glass washers are providing more than 50 ppm chlorine in the rinse cycle.
- Hand washing facilities are satisfactory.
- No signs of any pest infestation.
- Foodsafe certified food handlers available.
- Food storage practices appear to be satisfactory.
- Food handling practices appear to be satisfactory.
- Thermometers observed in all the cooling units.

A follow up inspection is required to verify the dishwasher repairs and the line cooler temperatures.
James Walt to forward the written food safety plan to the EHO within 7 days from the date of this inspection.

Reminder: All seafood tags must be maintained in the facility for minimum 6 months. The raw bar menu must have the following advisory " The consumption of raw oysters poses an increased risk of food borne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."