Nesters Market Deli/Bakery - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 20, 2006
Number of critical violations:0
Number of non-critical violations:  0
Follow-up Required:  No

Violations:
No violations were found during the inspection

Comments:

Areas to be addressed:

- Ensure liquid handsoap and paper towels available at all handwash stations.
- BAKERY DEPT: Please keep pepperoni cheese sticks, Ham and Cheese croissants and Pizza bagels in refrigerated cooler (considered potentially hazardous foods).
- BARBQ CHICKEN DISPLAY CASE: Ensure cooked chickens hot-hold above 60C/140F.
- SOUPS: Must first be heated to a minimum temperature of 74C/165F, then hot-held above 60C/140F (oven will be used to heat soups).
- Please ensure all paper towel holders are stocked and working.
- Deli cooler below prep table: Please organize. Do not crowd food to allow air to move freely around food. Do not stack containers. Keep food off floor of cooler - provide shelving or separate containers for different food types.
- DISHWASHER: please use paper towel, not cloth towels, to hand-dry wet dishes. Ideally, all dishes and utensils are allowed to air-dry. Provide drying racks, if necessary.
- SANITATION LOG: Include dishwasher sanitizing rinse temperature and sanitizing solution concentration (for wiping cloths). Provide test strips to test sanitizer concentration (100ppm chlorine).


Other areas noted at time of inspection:

- Refrigeration temperatures recorded below 4C = good.
- Dishwasher sanitizing rinse recorded 71C, at plate level = good.
- Sanitizing solution for clean wiping cloths recorded 100ppm chlorine = good.
- Staff wearing disposable gloves for food handling = good.