Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | September 28, 2010 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The line cooler has not been repaired yet. The lids on the inserts are being kept closed and small amount of potentially hazardous food being stored in the inserts. Corrective Action: According to the information provided by the operator, the refrigeration maintenance person is scheduled to visit on 29th Sep, 2010. In the meantime, the operator is advised to ensure that no potentially hazardous food is kept in the inserts for more than 2 hrs.  |
Comments:
Following items corrected:
1. The chilli sauce is being reheated to the required temperature on the stove before transferring to the croc pot for hot holding.
2. Temperature logs are being maintained.
3. The addition of the soap to the sanitizer solution has been discontinued.