Towne Place Suites By Marriott, 6245 Brandon Av, Springfield, VA 22150 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Towne Place Suites By Marriott
Address: 6245 Brandon Av, Springfield, VA 22150
Type: Hotel Continental Breakfast
Phone: 703 569-4506
Total inspections: 4
Last inspection: 06/11/2015
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Inspection findings

Inspection date

Type
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2% milk=49-F, whole milk=48-F, cream cheese = 48-F
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(discarded milk and cream cheese)
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1-door VICTORY upright refrigerator.
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The surfaces of the interior base of the 1-door turbo upright refrigerator were observed soiled to sight and touch. debris accumulations was observed in this unit.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.(Cleaned base during the inspection)
  • Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
    Observation: Coffee filters were observed stored unprotected at the coffee station in the dining room.
    Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (Filters placed in plastic bag)
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
06/11/2015Routine
The purpose of this visit is to conduct a routine inspection. There were no violations noted during today's visit. If you hae any questions, please call the health department.
No violation noted during this evaluation.		11/14/2014Routine
The purpose of this visit is a complaint inspection for the following complaint: "... the breakfast room was dirty and i notice there was not any license or permit in the wall". The permit is posted in a frame near the coffee maker. The breakfast area neat. However, at the beginning of the inspection a certified food manager was not present. A certified food manager shall be present during all operation hours. The certified food manager arrived approximately 10 minutes after the beginning of the inspection. Thank you
  • Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
06/28/2013Complaint
This visit was made to conduct a routine inspection.
1. Per discussion with manager, cream cheese packets are discarded once out at customer self service area, after each morning. They are held out for no more than four hours.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Professional Pest Control Company services routinely. No activity/evidence noted today.
4. Waterheater AO Smith BTH250970, 240,000 BTU's produce 120f water at 80f rise
5. Sanitizer for 3 vat sink is quaternary ammonium. The manager was out of sanitizer, but replaced the bottle during inspection. No utensils were being sanitized at time of inspection. Manager tested the quaternary ammonium and test yielded 200ppm (approved for 150ppm-400ppm per manufacturers instructions).
Thank you.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink at the back is being used to store wet wiping cloths
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
04/17/2013Routine

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