Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 14, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Following items corrected from the previous inspection report:
1. A paper towel dispenser provided at the front bar hand sink.
2. The temperature monitoring now includes the hot holding units. The operator is advised to indicate the critical limits on the log sheet.
3. The storage practices for the ice scoop/jugs have been corrected.
4. As per the information provided by the chef, the prep table lids are kept open only during the busy hours of the day and the inserts are regularly rotated.
5. A brief written food safety and sanitation plan has been plan has been provided for the brewing operation.