Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 13, 2003 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: adjust deli and salad storage area coolers to maintain temperatures below 40 degrees F.or ensure food held above 40 degrees F. is served within 2 hours; after 2 hours discard food.  |
| 122 | Critical Inadequate Food Safety Plan Observation: monitor and record temperatures of cold storage and hot holding units, internal cooking temperatures, develop a food safety plan as per information provided |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: ensure all cold storage units and display cases are equipped with thermometers |
Comments:
Except for those noted above, remaing cold storage unit (including Chateau Whistler) temperatures are satisfactory, hot holding temperatures are satisfactory. Handwashing facilities are in place. Dishwashing operation is satisfactory. Food is well protected, contained and premises is well organized.