Avalache Pizza Co - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 02, 2011
Number of critical violations:	1
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
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: The wooden shelf (on wheels) underneath the front counter is made of raw wood and not easy to clean. Corrective Action: The wooden shelf should be refinished to provided smooth, non absorbent and easily cleanable surface.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: The drain pipes for the cooler/freezer condensate are being drained into the 2 compartment sink. Corrective Action: The condensate pipes must not be drained into the 2 compartment sink being used to wash/sanitize the food contact surfaces. The target completion date will be decided after meeting with the operator.
113	Improper Sanitary Facilities Observation: No paper towel dispenser available on the hand washing station. Corrective Action: The paper towel should be provided in a dispenser to avoid contamination of the paper during handling of the paper towel roll.
118	Other (Specify) Observation: The sanitizer spray bottle is not labelled. Corrective Action: The sanitizer spray bottle must be labelled properly.
121	Critical Inadequate food safety training - staff Observation: The only food handler working at the time of this inspection is not Food Safe Level 1 certified. Corrective Action: The adequate number of food handlers must be trained in Food Safe level 1 to ensure that there is at least one certified person onsite.

Comments:

General observation
1. All the temperatures are meeting health requirements. The procedures to hold pizza sauce at the room temperature were discussed with the food handler. The food handler advised to ensure that the pizza sauce is not being held at the room temperature for more than 2 hours. The operator advised to use a smaller container/bucket for the purpose or to keep the pizza sauce refrigerated all the times.
2. The sanitizer spray bottle has 200 ppm quat sanitizer.
3.Temperature logs are being maintained.

The following items from the last inspection has been corrected:
1. There are not signs of grain beetle infestation.
2. The walk in cooler floor has been provided with a tile finish.