Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | July 30, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Follow up inspection to verify the implementation of the monitoring procedures for sous-vide cooking.
Foam tape and a programmable probe type thermometer is now available in the facility. Logs are being maintained for cooking temperature and time for each batch of sous-vide.