Zephyr Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 21, 2010
Number of critical violations:	3
Number of non-critical violations:	0
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The internal temperature of food in the prep table inserts is 10 Degree Celsius at the time of this inspection. The lower portion of the prep table cooler, which appears to an isolated refrigeration system, is running fine. Corrective Action: Get the prep table repaired so that it can maintain less than or equal to 4 C temperature in the inserts. .
107	Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s) Observation: According to the hot holding records, the chilli sauce being heated in the crock pot is not reaching the required > 74 Degree Celsius within 2 hr period. Corrective Action: The chilli sauce must be cooked to the temperature before transferring to the crock pot.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The wiping clothes are being stored in a mixture of bleach and soap instead of bleach only. Corrective Action: Soap and bleach should not be mixed. The food contact surfaces must be first washed, then rinsed and then sanitized (100 ppm bleach or 200 ppm quat) and dried.

Comments:

The dishwasher is sanitizing at > 71 Degree Celsius as measured at the dishes. The hand washing stations are equipped with soap and paper towels.
According to the information provided by the shift manager, all the employees have food safe level 1 training.
The equipment temperature is not be recorded daily.