Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | May 29, 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:
An inspection was conducted to follow-up on items identified during the last site visit; the following have been completed/addressed:
- A lid has been provided for the washing machine.
- A partition is in place to separate the 2 compartment sink/prep area from the dish receiving area.
- A new dish rack has been purchased that will be designated only for use as a support for the cutting board when prep is occurring.
- A supply of clean, sanitized replacement utensils are now kept readily available for switching out at least every 2 hours throughout the day.
Room temperature holding of brown rice was also discussed in more detail. Operator will be conducting some tests using the pressure cooker, recording specific recipe and processing details, and the submitting lab samples for pH testing. Please forward all results to your district health officer for further review. Operator has agreed to continue storing brown rice under refrigeration until further notice.