Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | November 27, 2012 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following items have been corrected since last inspection:
507. Ecolab repaired dishwasher. Dishwasher now provides 100ppm chlorine in sanitizing rinse.
511. 1) Front display cooler now maintains food temperatures at 4C, or colder (foods recorded temperature of 3C at time of inspection).
2) Thermometers provided inside all coolers. Refrigerator temperatures monitored daily.
504. Quats sanitizer in spray bottles refreshed daily, and sanitizer concentration maintained at 200ppm.
701. Cooked soups cooled by transferring hot soup into shallow pans (4 inches or less) and cooling from 60C to 20C, in 2 hours or less. Cooled soup will then transferred to refrigerator, to cool from 20C to 4C, within 4 hours or less.