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CORA'S BREAKFAST & LUNCH

9049 COMMERCIAL, NEW MINAS · Food Establishment

7 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Grease trap must be sealed properly to eliminate odor and comply with plumbing code & any local requirements. some dishracks require soaking & cleaning to remove buildups observed. Provide sanitizer test strips / kit & keep daily records. Front servery handwash must be dedicated use and an enclosed paper towel dispenser provided. Provide >= 540 Lux across front service area for waitresses with higher intensity bulbs and replace tubes not working across cookline. Personal storage is needed for staff (cubbies or lockers). Old wooden refuse bin must be repaired or replaced & maintained verminproof.
  2. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Correct function of cold water tap at kitchen handwash sink. Keep handwash sink fully accessible and dedicated use.
    • 34 OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Cleaning required of floors and low areas in walk-in cooler. Have grease trap tightly sealed / covered.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Correct function of cold water tap at kitchen handwash sink. Keep fully accessible and dedicated.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Smoothie prep. table requires slight temperature adjustment / correction to be <= 4C / 40F in foods.
    • 34 OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Keep written daily records for temperature and sanitizer concentration for dishwasher. Replenish sanitizer stock. Cleaning required of floors and low areas in walk-in cooler. Soak dishracks to remove build ups. Have grease trap tightly sealed / covered.
  5. Inspection

    2 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Large refrigerated prep. table not holding <=4C has been taken out of use by inspector and no food to be stored in it.. Small amount of potentially hazardous foods discarded. Operator to manage issue.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION. An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Correct leak of water in walk-in cooler to prevent contamination of food. Provide work report from professional to inspector. Manage issue closely until corrected. Acquire sanitizer strips / kit and keep daily written records for temperature, sanitizer, and chemicals. Seal / repair/replace grease trap and resolve fly issue.
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Large refrigerated prep. table not holding <=4C. Foods <=4 hours in unit relocated to other working refrigeration. Staff must keep accurate records for temperature logs. Operator to manage issue.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION. An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Correct leak of water in walk-in cooler to prevent contamination of food. Provide work report from professional to inspector. Manage issue closely until corrected. Acquire sanitizer strips / kit and keep daily written records for temperature, sanitizer, and chemicals. Seal / repair/replace grease trap and resolve fly issue.