Araxi's Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 08, 2010
Number of critical violations:	1
Number of non-critical violations:	1
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: The temperature of the food in some of the inserts on the line cooler was measured at 14 Degree Celsius. The same problem was noted at the time of last routine inspection following which this part of the line cooler was discontinued to be used as the storage for any potentially hazardous food. At the time of this inspection, some potentially hazardous food were again being stored in this portion of the line cooler. Corrective Action: Please repair the line cooler so that it can maintain the food temperature in the inserts at 4 Degree Celsius or less.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: One of the cooler on the front raw bar is running slightly warmer ( at 7 Degree Celsius). Corrective Action: Please monitor the temperature of the front bar cooler and take the appropriate corrective action if the temperature remains above 4 degree Celsius.
110	Food Not Protected - General Observation: The chemical containers being stored on the top of the ice machine. Corrective Action: Please ensure that the top of the ice machine is free of any potential chemical or physical contaminants. The violation was corrected at the time of this inspection.

Comments:

General observations:
1.The dishwasher is sanitizing at more than 81 Degree Celsius at the manifold.
2. The soap and paper towels available at all the hand washing stations.
3. The bar glass washers are sanitizing at >50 ppm chlorine concentration.
4. The sanitizer dispenser is providing >200 ppm quat solution.
5. The food storage practices in the walk in cooler, walk in freezer and the dry storage area are satisfactory.
6. Discussed with operator the need to assign one sink in the kitchen for the exclusive hand washing purposes.
7. The issue of the ice build up in the freezer identified in the previous inspections has been addressed.
8. The food temperature in the line cooler inserts was discussed. The operator to ensure that the warm portion of the line cooler is not used until repaired.