Westin Resort Staff Cafeteria - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 04, 2012
Number of critical violations:	1
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: Some work was done recently in the dishwashing area that required holes to be cut into the wall for access to mechanical/plumbing. These have not been filled since the work was completed. Observation: The wooden doors and cabinet under the coffee machines are deteriorating in some places - surfaces are no longer smooth and easy to clean. Observation: There are some missing/broken floor tiles under the dishwasher. Corrective Action: Ensure that all holes in the wall are filled. There were a few affected spots under the dishwashing counter (wall and along baseboard behind garbage can). Correction: Repaint (or otherwise re-finish) or replace affected areas of the coffee cabinet so they are smooth, non-porous and can be easily cleaned. Stainless steel would be preferable, or light colored paint. Correction: Missing/broken tiles should be replaced so the floor is smooth and can be easily cleaned.
404	Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: The temperature of the mashed potatos and the pasta measured 43C. Corrective Action: This was corrected at time of inspection. All hot items must be stored at 60C or hotter.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: There was a minor accumulation of food debris and dirt on the floor, under the coffee station and in hard-to-reach areas. Corrective Action: A thorough cleaning should be conducted (floors, walls and inside storage areas/coolers etc).

Comments:

The following observations were made during today's inspection:

Hand washing facilities are provided (liquid soap and paper towel).
Refrigeration temperatures met regulatory requirements.
Thermometers noted in coolers.
Quat sanitizing solution available for food contact surfaces - tested 200ppm.
The dishwasher final rinse temperature measured >71C.
No issues noted with food storage or food handling.

It should be noted that the temperature of foods in inserts in the ice well were marginally compliant (4-6C). Temperature control would be much more reliable if a mechanical refrigeration unit was installed for the inserts.