Old Spaghetti Factory - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	August 24, 2011
Number of critical violations:	2
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
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: cooler drawers underneath burners are broken, the cooler temperature is too warm. Corrective Action: Food in these drawers moved at time of inspection. Cooler must be repaired immediately.
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Salad fridge is running too warm. Corrective Action: Adjust salad fridge so that temperature reaches 4 degrees Celsius or below.
108	Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Dishwasher is not working correctly at time of inspection. Corrective Action: Dishwasher repaired at time of inspection.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Many dirty rags noted around the cooking area. Corrective Action: Rags must be stored in a sanitizing solution with 100ppm chlorine or equivalent.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Cutting board is stained and can not be cleaned easily. Corrective Action: Ensure that the cutting board is either refinished/thoroughly cleaned or replaced.
116	Improper Construction / Maintenance of Establishment Observation: The staff bathroom door requires a self closing latch. Corrective Action: Provide a self closing latch to the bathroom door.
118	Other (Specify) Observation: Temperature logs are incomplete and not filled out correctly. Corrective Action: Ensure that temperature logs are filled out that accurately indicate the temperatures of all hot holding and cooling units. Corrective action should be taken when coolers run above 4 degrees celsius (40F) or hot holding units are less than 60 Celsius (140F).

Comments:

A handsink has been provided at the back of the kitchen as required. Thank You. Additional cold holding has been provided at the front of the kitchen to aid in the cold holding capacity of the kitchen. Any further violations with respect to cold holding or temperature monitoring will result in the issuance of a violation ticket.