Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | February 07, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Met with the store manager at the time of this inspection.
The following item from the previous inspection report has now been corrected:
An additional food handler has successfully completed the foodsafe level 1 course. As per information provided by the manager, he is in the process of sending an additional employee for the course.
Discussed the hot holding temperatures for the hot caramel and hot chocolate. The food safety plan must clarify whether or not the indicated temperature limits are critical. The manager to do the needful to modify the existing food safety plan for Dairy Queen/Orange Julius so that the critical and not critical temperature limits are clearly indicated on the temperature charts.