Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | August 12, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Items Corrected from Previous Report:
1. Ice scoop has a designated storage container
2. The gap in the wood baseboard has been repaired.
3. Chlorine sanitizing solution tested 100ppm.
Outstanding items:
Pizza topping cooler: long-handled scoops have been replaced by shorter handled scoops allowing the lid to completely close, however the ambient temperature of the cooler was still 8C. Temperature logs from morning readings indicated that the unit is capable of maintaining temperature overnight as morning readings are 4C. Operator explained that during the day, the bottom of the unit is used to cool dozens of trays of pizza dough several times per day and it is during those times that the temperature of the unit raises above 4C. A larger refrigeration unit will be more effective at cooling large batches of pizza dough without compromising the temperature of potentially hazardous foods: Recommend designating some space in bakery walk-in cooler for dough storage.