Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 02, 2010 |
| 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 to check the dishwasher and glass washer. Both were found to be in good working order: dishwasher tested 50ppm chlorine during final rinse cycle, glass washer tested 12.5ppm iodine during final rinse cycle.
Regarding the temperature control for inserts under the pass through: even with lids, metal inserts and reduced level of food, temperatures were still not at or below 4C. Discussed possible solutions with staff including storing inserts in the bottom of the cooler and/or starting a 2 hour rotation with time stickers. It was decided in the short term, all foods will be stored in the bottom coolers until a refrigeration technician can assess if anything can be done to improve the cold air flow to the inserts. Please contact the health department once a decision is made as to what will be the long term solution.