Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | March 04, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
A follow-up inspection was conducted this date. The following corrections were observed:
A cover was provided for the lights in the kitchen.
The backsplash behind the hot holding unit has been properly refinished with stainless steel so that it is smooth, non-porous and easily
cleanable.
Staff are aware that sauce must not be stored at room temperature and must be either held abov 60C or below 4C.
Hot holding temperature logs are now filled out by staff including corrective action if they run below 60C/140F.
A cooling log has been completed for sauces - Ensure that the process of cooling large batches of sauce is verified to be within regulation (60C-20C in 2 hours, 20C-4C in 4 hours). ensure that all staff conduct cooling using the same process.
Thank you for your attention to these items.