Kypriaki Norte Ltd. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 18, 2011
Number of critical violations:	1
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
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The high temperature dishwasher sanitization cycle temperature measured at 68 Degree Celsius on the dishes. The temperature gauge on the dishwasher is not accurate. Corrective Action: The high temperature dishwasher must be repaired and it should be able to achieve minimum 71 Degree Celsius on the dishes and 82 Degree Celsius (180 F) at the manifold. The temperature gauge must be repaired to provide accurate temperature readings. The dishwasher must be repaired within 2 days from the date of this inspection and in the mean time all the dishes must be sanitized manually after running through the dishwasher
116	Repeat Improper Construction / Maintenance of Establishment Observation: The temperature gauge on the dishwasher is not accurate. Corrective Action: The temperature gauge on the dishwasher must be repaired.
116	Repeat Improper Construction / Maintenance of Establishment Observation: The walk in freezer condensate drainage issue has not yet been addressed. The target completion dates to correct this violation has already been extended twice in the past. According to the operator the repair person has not been able to get the spare parts to do the necessary repairs. Corrective Action: The walk in freezer must be repaired. On the operator's request the target completion date to correct this violation is extended for one month. If this violation is not corrected by May 18, 2011, a violation ticket of $ 230 will be issued.

Comments:

General observations:
1.All the temperatures are meeting health requirements. Temperature logs being maintained.
2. The storage practices in the walk in cooler are satisfactory. The operator to ensure that this area of operation is regularly monitored and raw meats and all ready to eat foods are stored correctly.
3. The ice scoop is being stored in a clean container.
4. The glass washer is sanitizing at more than 12.5 ppm iodine.
5. The operator has discontinued to use the old under counter freezer upon the EHO's request to replace it. The operator is recommended to remove this equipment from the premises.
6. The operator to ensure that until the ice build up problem in the walk in cooler is repaired the food is properly protected from any contamination from the falling icicles.
7. The operator is advised that the walk in freezer ice build up issue must be corrected to avoid further enforcement action.