Best Western Dining Room, 726 E. Market Street, Leesburg, VA 20176 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Best Western Dining Room
Address: 726 E. Market Street, Leesburg, VA 20176
Type: Hotel Continental Breakfast
Phone: 703 777-9400
Total inspections: 5
Last inspection: 09/23/2015
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Inspection findings

Inspection date

Type
work on fixing the hot water dish machine so it sanitizing with hot water at 180 and the utensils are heated to at least 160,
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of the following equipment were not observed sanitized due to the malfunctioning dish machine: plates, cups, utensils
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
09/23/2015Routine
  • Light Bulbs Protective Shielding
    Observation: Light bulb in front of the walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
02/05/2015Routine
Food temperatures were within the acceptable range. The food on the buffet was hot with the sausage gravy at 145 and the grits at 154 degrees F. Time control is used at the buffet. Reportable illnesses was reviewed.
No violation noted during this evaluation.		07/22/2014Risk Factor
The dry storage room was spotless. The chlorine sanitizer at the 3 basin sink was good @ 50-100 ppm. The dish machine was sanitizing with hot water with a utensil temperature of 162 F.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The wall around dish machine and the shelving where the pancake machine is stored is in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
01/03/2014Routine
The dish machine was sanitizing with hot water. The 3 basin sink was set up and the chlorine concentration was good @ 50 ppm, Need to do a deep, detail cleaning,.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The dry storage room and around dish machine area noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
05/09/2013Routine

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