Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | July 30, 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:
Follow-up inspection conducted; the following improvements were noted:
1. 3 buckets of sanitizing solution are now available to store wiping cloths for cleaning food contact surfaces. Concentration tested 100ppm chlorine. Ensure these buckets are changed frequently to ensure sanitizing strength is adequate at all times.
2. Food storage in the walk-in cooler and line cooler has improved, all raw meats are on bottom shelves, cooked products in middle shelves and produce stored on top shelves. Some products still need to be covered and all products must be dated.
3. Improvement noted for general cleaning.
4. All lights now have protective covers.
5. Bus pan is now in place to capture condensation from the condenser in walk-in cooler.
Temperature logs are still needed, new templates provided to operator. Ensure these are filled out twice daily for all refrigeration units.