Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | August 28, 2013 |
Number of critical violations: | 2 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
116 | Improper Construction / Maintenance of Establishment Observation: One of the tiles underneath the hand sink is broken. The baseboard in this area has also come off. Corrective Action: Repair the tile and the base board and keep this area clean and dry. |
116 | Improper Construction / Maintenance of Establishment Observation: Wall, exhaust hood and the dough machine are in need of cleaning. As per information provided by the operator, the dough machine is no more being used. Corrective Action: Increase the frequency of cleaning on the walls and exhaust hood. Remove any equipment not required for the day to day operation of the premises. |
118 | Other (Specify) Observation: Temperature logs not being maintained. Corrective Action: Please start maintaining temperature logs for all cold holding,hot holding equipment, and freezing equipment. Also maintain temperature logs for the dishwasher rinse temperatures.. |
302 | One staff has Foodsafe in Operators absence (Sec 10 (2)) Observation: There is not enough staff with foodsafe level 1 training. Corrective Action: In the absence of operator, there must be at least one food safe certified person working on site. |
507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The pans used to display pizza on the hot holding unit are only washed once a day. Corrective Action: Wash the hot holding trays after each use. |
507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The high temperature dishwasher did not reach 71 degree Celsius on the dishes. Maximum temperature reached after running 4 cycles, 68 degree Celsius. Corrective Action: Repair the dishwasher to get minimum 71 degree Celsius temperature on the dishes ( 82 degree Celsius on the rinse gauge). In the meantime, all equipment must be manually sanitized in 200 ppm quat solution for minimum 2 min. |
511 | Critical Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b)) Observation: The front line cooler running above 5 degree Celsius. Temperature of the blue cheese bucket in this cooler measured 12.5 degree Celsius. Temperature of salad on one corner of the cooler is 6 degree Celsius. Reading from the temperature sensor 47 degree Fahrenheit. Corrective Action: Do not use this line cooler until it is able to maintained less than 5 degree Celsius all the times.All the potentially hazardous items from this cooler moved to the walk in cooler on EHO's request. |
Comments:
In compliance items:
- Hand washing facilities satisfactory.
- Hot holding temperatures above 60 degree Celsius.
- Second cooking step being employed for donair meats.
- 200 ppm quat sanitizer available in the spray bottles and from the sanitizer dispenser.
A follow up inspection is required.