Grocery Store (The) - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 19, 2006
Number of critical violations:	3
Number of non-critical violations:	0
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Hot foods not held above 60 degrees Celsius. Corrective Action: Maintain soup and chilli above 60 degrees Celsius. Monitor temperatures of hot held food items and record temperatures on temperature logs. Discard food held below 60 degrees for longer than 2 hours.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Staff person in meat department is not aware of sanitizing requirements and procedures. Food contact equipment is not being sanitized when this person is on duty. Corrective Action: Ensure foodhandling staff are aware of the cleaning and sanitizing procedures, agents and concentrations.
109	Critical Repeat Other (Specify) Observation: Staff person on duty advises that he does not check temperature of every batch of barbecued chickens after cooking. Temperature logs of cooked chickens not kept. Meat slicer used to cut ready to eat cooked foods is stored and used in the raw meat preparation area. Corrective Action: Every batch of barbecued chickens must be checked for correct temperature in accordance with the food safety plan. Maintain written records of temperature logs. Do not prepare or handled ready to eat food items in the raw meat cutting area.

Comments:

This inspection pertains only to the meat and deli department.