Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | November 05, 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:
The following items from the previous routine inspection has now been corrected:
- Raw chicken has been removed from the line and being stored in the lower portion of the cooler.
- The used oil storage area is relatively clean and as per information provided by the chef is scheduled for a pressure wash in near future.
- The high temperature dishwasher is reaching > 82 degree Celsius on the dishes.
Note: Although the dishwashing machine is reaching 82 degree Celsius on the dishes, the temperature on the dishes is inconsistent when measure at different locations over the dishwashing tray.The operator agreed to provided a maximum registering thermometer and start daily monitoring of the final rinse temperature. The rinse temperature gauge on the machine has been found not reliable to reflect the temperature on the dishes. The thermal label strips currently being used by the operator also tend to change the color well below 71 degree Celsius on the dishes (when compared by using a maximum registering thermometer). The operator must start daily temperature monitoring on the dishes using a maximum registering thermometer. Also record this temperature on the daily temperature logs.