Le Crepe Montagne - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 07, 2009 |
| Number of critical violations: | 1 |
| 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: Observed 6 boxes of eggs being stored at room temperature.
Corrective Action: Eggs are a potentially hazardous food and must be stored under refrigeration temperatures. This was corrected at the time of this inspection. According to the manager, these eggs boxes were left out by accident and had not been there for an extended period of time.
 |
| 110 | Food Not Protected - General
Observation: a)Ice scoop is being stored inside the ice cubes in the ice machine.
b) Wiping clothes are dirty and not being stored in the sanitizer solution.
Corrective Action: a)Store the ice scoop in a clean container and clean and sanitize the ice scoop and the container regularly.
b)Wiping clothes must be stored in the sanitizer solution in between the uses.
|
| 113 | Improper Sanitary Facilities
Observation: Single use hand towels are not available on the handwashing station. Food handlers are using reusable cloth towels to dry their hands.
Corrective Action: Provide single use paper towel dispenser on the hand washing station. Do not use cloth towels to dry the hands.
|
Comments:
Other items discussed at the time of this inspection
The correct procedure to make 100 ppm bleach solution and to store wiping clothes was discussed.
All equipment temperatures are in the acceptable range. The dishwasher is sanitizing at more than 82 Degree Celsius at the manifold.Temperature logs for all the refrigeration, hot holding and freezing units must be maintained as part of the food safety plan. Dishwasher sanitizing temperatures should also be recorded daily and chlorine test strips must be provided to measure chlorine concentration in the sanitizer solution.
According to the information provided by the operator, most of the food handlers are food safe certified.