Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | July 22, 2011 |
| 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 line cooler has been provided for the kitchen to store sauces and cut veggies as required on the preivous inspection report. Thank You. Ensure that the temperature of the fridge is monitored regularly and reaches 4 degrees Celsius or below.