Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 09, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 110 | Food Not Protected - General Observation: Both the walk-in cooler and freezer for the downstairs pastry kitchen had items several items stored directly on the floor. Corrective Action: All items should be stored at least 6 inches off the floor. Additional shelving may be required.  |
Comments:
Outstanding items from previous report: None.
There were no major concerns identified for this area of the hotel. All temperatures of refrigeration units met regulatory requirements. Food storage areas were clean and organized, all foods covered and dated. Thermometers were noted in reach-in coolers. A new blast cooler was being installed during inspection which should greatly improve cooling. The banquet dishwasher was not running during inspection - an alternative time should be arranged to return and check the final rinse temperature. The main dishwasher was achieving an adequate temperature for sanitization. Spray bottles of sanitizer were noted throughout the premises. All hand stations were equipped with soap and paper towel. Temperature logs are being maintained on a regular basis. Seafood tags for shellfish are kept on site. There were no major construction/maintenance items noted during inspection - there are a few tiles missing and broken baseboards on walls which should be repaired. There were no signs of pests during inspection, this facility has a regular contact with a pest control company.
Pastry Kitchen - a water filter on the wall behind the kettle appears to require servicing. Last servicing date read June 2010.