Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | June 24, 2009 |
Number of critical violations: | 2 |
Number of non-critical violations: | 3 |
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: Front line cooler is running at 10 degrees celsius (raw chicken in the sliding door section of the cooler was measured with a probe thermometer). Corrective Action: All food removed from cooler at time of inspection. Do not use this cooler until it is repaired and can reach 4 degrees celsius or below. Also, ensure that the warming bar above the cooler does not interfere with the cooling of the inserts: either move the cooler, move the warmer, or provide an insulating barrier. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: La brasserie glasswasher not dispensing 50ppm chlorine as required. Corrective Action: Do not use these glasswashers until they are repaired so that they dispense 50ppm chlorine: either use alternative glasswasher in the Amsterdam cafe of use the kitchen dishwasher. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: La Bocca glasswasher not dispensing 50ppm chlorine as required. Corrective Action: Do not use these glasswashers until they are repaired so that they dispense 50ppm chlorine: either use alternative glasswasher in the Amsterdam cafe of use the kitchen dishwasher. |
110 | Food Not Protected - General Observation: Frozen raw meats are being thawed at room temperature. Corrective Action: Kitchen managers must ensure that all meats are properly thawed in a refrigerator or under cold running water. To accomplish this, ensure that kitchen managers provide a system for setting aside food in the refrigerator to thaw prior to service (i.e. the day before). This system must be implemented to ensure that foods are properly thawed because the amount of food currently needed on a daily basis cannot reliably be thawed through a water bath prior to service. |
112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Ice cream scoops stored in room temperature water. Corrective Action: Do not store scoops in room temperature water as the dirty water is a growth medium for bacteria. Instead, store scoops in food safe sanitzer solution and wipe dry before using, store scoops in the cooler, or install a properly functioning dipper well. |
112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Ice scoop stored on a dirty shelf. Corrective Action: Provide an easily cleanable container for the ice scoop. |
116 | Improper Construction / Maintenance of Establishment Observation: Door sweep is broken on the back door of la Bocca Corrective Action: Provide a functional door sweep to prevent pest entry. |
Comments:
All protective temperatures meet regulatory requirements at time of inspection with the exception of item 105 noted above.
Quat sanitizer buckets available with 200ppm Quats as required.
Premises generally well organized.
Provide receipts for professional pest control and dishwasher repairs for next inspection.