Fairmont Portobello - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Follow-Up
Inspection date:	December 10, 2012
Number of critical violations:	1
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
118	Other (Specify) Observation: The operator has yet not started maintaining temperature logs. Corrective Action: Please start maintaining temperature logs for all the cooling and hot holding equipment.
118	Other (Specify) Observation: The sanitizer spray bottle in the front food service area has yet not been provided with the correct label. Corrective Action: Label all the spray bottles with the name and concentration of the chemical.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: The upright cooler in the kitchen is still running at 10 degree Celsius. The line cooler in the kitchen is running at 9 degree Celsius. No thermometer observed in the upright cooler. This is an uncorrected critical violation. Corrective Action: Remove all the potentially hazardous items from these coolers. Repair/service these coolers and start maintaining temperature logs. Refrigeration temperatures must be maintained at 4 degree Celsius or below.

Comments:

Follow up inspection. Met the Executive Chef, Vincent Stufano.

A follow up inspection required.