Little Saigon serves up Vietnamese-style coffee to morning customers, who prefer their coffee to be strong and hot. In order to ensure that they are satisfying customer demand, Little Saigon's executive chef has been feeling the outside of each cup of coffee to get an approximation of their temperature. If his hand tells him "hot enough," then he would pass the coffee on to the customer. If not, he would demand his barista to remake the coffee. Which of the following error detection methods best describes this? Counts for fixed values Visual inspection for information A sensor for physical characteristics A checklist for a process sequence