Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | January 08, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
This follow up inspection done to discuss the results of the previous day's inspection with the manager.
The following items from the previous inspection report has been addressed:
- The hard to reach areas in the kitchen have been cleaned.
- As per information provided by the manager, hot caramel and hot chocolate are not potentially hazardous and are shipped and stored at the room temperature. No further ingredients added to these products while heating. 60 degree Celsius temperature on the food safety plan is for the consistency of the hot product.
The following items remains uncorrected:
Not enough food safe trained staff to have minimum one certified person on site all the time. A follow up inspection will be done after 1 month to verify the complaisance for the staff training.