Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | May 06, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
Food containers were still being stored directly on the floor, several areas of bare wood still required sealing, the meat display cabinet was awaiting parts for repair, the spud bar fridge had been cleaned and the temperature adjusted to +4C or less, the temperature of hot hold food was improved and the procedure of rapidly heating food on a stove/oven to at least +74C before hot holding to at least +60C was explained, dispensing sanitizing solution has been reorganised and refilling sanitizing bottles is now routinely carried out, food slicers were clean, floor areas within the bakery and walk-in cooler were still in need of cleaning, additional lighting installed within the walk-in coolers would improve cleaning procedures, the dishwashers had been repaired to ensure adequate temperatures are achieved, a system of stock control for the foods on display has now been developed, the floor areas within the warehouse have now been cleaned, the paper wrapper dispensers within the butchery dept. have now been replaced, the floor areas within the walk-in coolers/freezers are still awaiting resurfacing, floor drain surface grates have now been cleaned and the light within the mop cupboard has now been repaired to assist with cleaning activities.