Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | January 29, 2008 |
Number of critical violations: | 0 |
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 |
110 | Food Not Protected - General Observation: 1) Janitorial supplies and cleaning products are not stored in a designated storage area. Corrective Action: 1) Please provide a designated storage area for mops, brooms, and all other cleaning supplies.These items should be stored separately from food products or food areas, in a storage area enclosed with a door. |
110 | Food Not Protected - General Observation: 2) Probe thermometer in chicken oven, is not cleaned and sanitized between uses. Corrective Action: 2) Ensure probe thermometer in oven is cleaned and sanitized between uses. |
110 | Food Not Protected - General Observation: 3) Canned food products observed stored in cupboard with cleaning supplies. Corrective Action: 3) Provide designated food storage areas, separate from all cleaning product storage. |
110 | Food Not Protected - General Observation: 4) Walk-in cooler has inadequate labelling on shelves. Corrective Action: 4) Provide new labels for shelves in walk-in cooler, to match products stored on those shelves. |
110 | Food Not Protected - General Observation: 5) Personal belongings observed stored in food preparation areas. Corrective Action: 5) Ensure all staff personal belonging are stored in designated area, separate from food preparation areas. |
110 | Food Not Protected - General Observation: 6) (REPEAT) Spinach/feta croissants observed stored at room temperature in self-serve display case. Corrective Action: 6) All potentially hazardous foods must be kept under refrigeration (4C, or below), or hot-held (60C, or above). |
Comments:
Other items noted at time of inspection:
- Liquid handsoap and paper towels available at handwash stations = good.
- Dishwasher sanitizing rinse recorded 71C at plate level = good (ensure dishwasher sanitizing rinse temperature is monitored daily).
- All refrigeration temperatures recorded 4C, or below = good.
- Cooked chicken hot-holding above 65C = good.
- Soups hot-holding above 65C = good.
- Clean, wiping cloths used with sanitizing solution for wiping food contact surfaces (100ppm chlorine) = good. Test strips left with operator.
- Meat slicer cleaned and sanitized between used = good.
- Staff friendly and knowledgeable - thanks.
Please provide the following:
1. Documentation to show that tiles in meat deli display case, are approved food contact surfaces.
2. Provide Food Safety Plan for pepperoni/cheese sticks (currently stored at room temperature in customer self-serve display case). If pepperoni used in this product requires refrigeration, then pepperoni/cheese sticks must be kept under refrigeration.