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NAKED CREPE BISTRO (THE)

40 WATER, WINDSOR · Food Establishment

8 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dish area overshelf. Provide full labels on chemical spray bottles including concentrations and directions for use.
  2. Inspection

    4 infractions

    • 16(1) - OPERATOR FAILING TO COMPLY WITH DIRECTIONS GIVEN BY THE INSPECTOR.
      • Come into compliance with inspection report and Food Safety Regulations.
    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sinks clean & do not use for any other purposes.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean under equipment, hand contact surfaces, exterior of food equipment and dry storage small room. Clean slicer & sanitize it. Clean shelf and equipment. Provide full labels on chemical spray bottles including concentrations and directions for use. Provide work report from professional for dishwasher repair (to inspector).
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Clean work stations & sideboards more frequently. Label dry ingredient containers (corrected during inspection).
  3. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sinks clean & do not use for any other purposes.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean under equipment, hand contact surfaces, exterior of food equipment and dry storage small room. Clean slicer & sanitize it. Clean shelf and equipment. Provide full labels on chemical spray bottles including concentrations and directions for use. Correct function of spray arms in dishwasher. Provide single use disposables dishware and utensils to public until corrected. Provide work report from professional for dishwasher (to inspector).
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Clean work stations & sideboards more frequently. Label dry ingredient containers.
  4. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sinks clean & do not use for any other purposes.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean under equipment, hand contact surfaces, exterior of food equipment and dry storage small room. Clean slicer & sanitize it. Remove cardboard off shelf. Provide full labels on chemical spray bottles including concentrations and directions for use. Adjust written cleaning schedules to maintain sanitary conditions. Provide a chair or two in break area for staff. Maintain cleaning schedule records. Correct function of upper spray arm in dishwasher. Manually wash, rinse, & sanitize or use disposable until corrected.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOMED INEDIBLE OR UNSAFE.
      • Hot holding unit not holding food product above Temperature Danger Zone >= 60C / 140F. Food discarded and unit removed. Do not use unit and have it replaced.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Clean work stations & sideboards more frequently. Label dry ingredient containers.
  5. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Repair / replace broken paper towel dispenser (kitchen). Keep handwash sinks clean & do not use for any other purposes. Maintain paper toweling in functional paper toweling dispensers at both handwashes and in both public washrooms.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean under equipment, hand contact surfaces, walls, exterior of food equipment and dry storage small room. All packaging must be stored properly and >6in / 15 cm. off of the floor(corrected). Provide full labels on chemical spray bottles including concentrations and directions for use. Adjust written cleaning schedules to maintain sanitary conditions. Finish construction of floor beside staff washroom toilet fixture so cleanable (non-slip) flooring. Provide a chair or two in break area for staff. Correct function of spray arms in dishwasher so rotating properly (upper arm).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Product hot held <60C for > two hours was discarded during inspection. Obtain a hot holding unit that maintains food above Danger Zone (> = 140F / 60C). Operator to manage issue.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Clean work stations more frequently. All packaging must be stored >= 6in. / 15cm. off of the floor (corrected). Carpet is not to be used in storage room (corrected). Dry ingredient bags once opened must have leftover portion placed in tightly covered food grade container and labelled.
  6. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean surfaces under & behind equipment and exterior surfaces, hand contact surfaces and hard to get areas. Provide food grade container for open dry ingredient bag in dry storage (Corrected). All packaging must be stored properly and >6in / 15 cm. off of the floor. All chemical spray bottles must be fully labelled including concentrations and directions for use. Provide beard net and ensure used by bearded employee. Clean and sanitize work stations more frequently. Clean dark shelves in dry storage or remove them. Have quality assurance program including temperature logs and cleaning schedules with records available. Finish construction of floor beside staff washroom toilet fixture so cleanable (non-slip) flooring.
  7. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean surfaces of walls, under & behind equipment and exterior surfaces, all shelves, hand contact surfaces and hard to get areas. Provide food grade container for open dry ingredient bag in dry storage. All packaging must be stored properly and >6in / 15 cm. off of the floor. All chemical spray bottles must be fully labelled including concentrations and directions for use. Provide beard net and ensure used by bearded employee. Clean and sanitize work stations more frequently. Sand and paint under counter shelves. Clean dark shelves in dry storage or remove them. Provide adequate supply of hot water at all times. Have quality assurance program including temperature logs and cleaning schedules with records available. Refill paper towel dispenser.
  8. Inspection

    2 infractions

    • 19(2)(b) - INADEQUATE HANDWASHING AND TOILET FACILITIES.
      • Post handwashing procedure signs at porcelain handwash in kitchen. Provide waste receptacles at handwashes / washrooms.
    • 29(2)(a) INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Plug holes in wall / floor in food storage room and behind small prep. table. Plug hole and install cleanable flooring where toilet was relocated in staff washroom. Provide another storage rack upstairs and keep all packaging off floor. Clean far corner old shelves of soot / black dust and remove unused items. Sand and paint under counter open shelves to make all surfaces smooth impervious and easily washable. Have single door fridge serviced /adjusted and holding <= 4C before using.