Observation: The hot-holding temperatures in the burger areas are still inadequate.
Corrective Action: Ensure hot-held food is >60 C - water and food temperature should both be > 60 C. when inserts are placed into the unit.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 21, 2007 |
| Number of critical violations: | 1 |
| 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 |
| 106 | Critical Repeat Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: The hot-holding temperatures in the burger areas are still inadequate. Corrective Action: Ensure hot-held food is >60 C - water and food temperature should both be > 60 C. when inserts are placed into the unit. |
Comments:
A re-inspection of the facility looking at critical violations only from the previous inspection (Dec. 10/07).
Outstanding items from the previous report:
106 - Inadequate hot holding temperature.
Items that have been addressed:
105 - proper cooling procedures for the rice are being followed.
108 - Quat sanitizer buckets for wiping cloths are in place in all stations; Quat sanitizer strength in the spray bottles is good.