Creekside Market - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	August 22, 2011
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: The thermometer in the chicken hot holding tray is not accurate. Corrective Action: An accurate thermometer must be provided in the chicken hot holding tray.
110	Food Not Protected - General Observation: Two front display coolers have no thermometer in them. Corrective Action: Thermometers must be provided in the front display coolers.
110	Food Not Protected - General Observation: Temperature of the chicken hot holding is not being monitored. Corrective Action: The hot holding temperature of the chicken and the hot soups should be monitored.
117	Food Handler Training Observation: Not enough employees currently working in the Deli section have completed Foodsafe training. Only manager of the deli section is currently foodsafe certified. Corrective Action: More food handlers in the deli section must be Foodsafe level 1 certified in order to ensure that there is at least one Foodsafe certified food handler available on site all the times (Section 10(2) Food Premises Regulation). Target completion 1 month from the date of this inspection.

Comments:

In compliance items:
1. All refrigeration temperatures are less than 5 Degree Celsius.
2. Hot holding temperatures of hot soups and chicken are more than 60 Degree Celsius.
3. The manager of the deli section and manager of the store are Foodsafe level 1 certified.
4. The sanitizer dispenser is providing >200 ppm quat solution to sanitize the food contact surfaces.
5. The hand washing station is equipped with soap and paper towel.
6. Temperature logs are being maintained for all refrigeration units. The operator advised to start maintaining temperature logs for the hot holding units.
7. The facility is generally well maintained.
8. Facility in compliance with the Trans Fat Regulation.

The temperature monitoring procedures were discussed with the shift supervisor. The shift supervisor advised to record the temperature of the cheese cooler at the warmest possible location and take the timely corrective actions if the recorded temperature is higher than 4 Degree Celsius.

Note: The dishwasher in the deli section is not being used. A three compartment sink is available to sanitize the food contact surfaces.