Old Spaghetti Factory - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 18, 2011
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: Line inserts for the line cooler next to the grill (containing pesto sauce and other sauces) is too warm. Corrective Action: Inserts removed at time of inspection. Smaller inserts provided for 2 hour turnover as an interim measure until the cooler is repaired/moved. A more permanant solution must be provided that does not permit the food in the inserts to go above 4 degrees celsius (for example, moving the cooler or grill, providing extra cold storage in the area.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Only one handsink is located in the kitchen. Corrective Action: Another handsink must be provided to service the amount of staff to ensure that proper handwashing occurs. Provide another handsink by next routine inspection. Provide a plan for another handsink for next inspection on March 1st, 2011 at 3pm

Comments:

Premises otherwise clean and well maintained. All protective temperatures meet regulatory requirements except where noted above. Dishwasher reaches 50ppm chlorine as required.