Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | January 10, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
This inspection done at the request of the James Walt, Executive Chef.
At the time of this inspection, the dish washing machine technician was working on the machine. Machine tested three times using a maximum registering thermometer as well as thermal labels. Maximum temperature on the dishes 63 degree Celsius. Some sample thermal labels provided to the operator to verify the repairs.
As per information provided by operator, a refrigeration technician has already looked into the line cooler and the cooler is expected to be repaired before the weekend. At the time of this inspection, air temperature in the cooler approximately 8 degree Celsius. The operator to stop using this line cooler until it is able to maintain less than 4 degree Celsius temperature.
A follow up inspection required.