Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | February 19, 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:
Discussed the results of this inspection with Jamie from meat department.
A temperature log is now being maintained for the hot holding unit. However, the temperature monitoring is being done on surface of the food in the warmest portion of the hot holding unit. The lower portion of the unit displaying hot patties and pies is not being monitored . At the time of this inspection the internal food temperature of the food measured 59 degree Celsius. It appears that the metallic grill placed on the hot plate is reducing the amount of heat getting transferred to the food.
Advised Jamie to start monitoring internal food temperature of the food in the lower shelf.