Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | March 27, 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 to review sanitizing procedures. Since last week's routine inspection, operator has switched to chlorine for storing wiping cloths and sanitizing dishes. A chlorinated spray solution is also available. Please ensure that the concentration is at least 100ppm and test strips are available on site. The sanitation plan must also be updated.
Another product was discussed during today's visit: Suma Bac. This product is an acceptable surface disinfectant for food premises but must be used in accordance with the manufacturer's specifications - surface must stay wet for 5 minutes and must then be completely rinsed off with fresh water. Based on these use requirements, it does not seem this product will be feasible for this fast paced premises.
Regarding shelving in the walk-in freezer, please have shelves raised 6 inches off the floor by the next routine inspection.