Inspection findings | Inspection date | Type | |
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Adequate thermometer and chlorine test kit for sanitizer used in the kitchen. Spray sanitizer is quaternary ammonia and is dispensed in the laundry room. Notes: 1. Cream cheese and whipped butter packets must be kept at 41 F or less at all times if staff plan to keep it. Keep it nested in ice/water like the yogurt cups. This was not mentioned in previous inspections over the past two years, so this serves as the facility's notice to maintain these items cold, or they must be discarded at the end of breakfast daily (which the facility does not want to do). 2. Employee health forms are kept on file in the office. 3. At least one employee needs to become ServSafe certified in early 2016 to be compliance with a new regulation. No violation noted during this evaluation. | 10/27/2015 | Routine | |
Critical violations must be corrected within 10 days. Sanitizer dispensing system in the laundry room must be adjusted to produce sanitizer at concentration of 200 ppm.
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06/18/2015 | Routine | |
There are no violations noted during inspection. Properly calibrated thermometer and chemical test kit available. No violation noted during this evaluation. | 02/19/2015 | Routine | |
Thermometer present, but off by 24 degrees F. Recalibrated during the inspection. Staff did not know where the thermometer and chlorine test kit were located, and were not using them. Manager set up the 3-vat sink, used hot water with bleach, and did not use the chlorine test kit to determine the concentration of the solution. The inspector emptied the sanitizer and showed staff the correct way to do it. The normal breakfast employees were not present today. A new employee (only second day) had some food safety knowledge from her previous employer. Any employee that has ANY food handling duties must be educated on basic food safety practices, and the importance of employee health. Neither of the employees working breakfast this morning recognized FDA form 1-B and the signs/symptoms of when food handling cannot be done. Hand sinks are for hand washing and no other purpose at ALL times. Gloves can NEVER be removed and put back on. A pair of used gloves observed on the counter, but staff were NOT observed trying to re-using them.
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10/10/2014 | Routine | |
Adequate thermometer and chlorine test kit. 3-vat sink not currently setup for use. Reviewed employee health with worker on duty and PIC. Signed copies kept on file for all food service workers.
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05/29/2014 | Routine | |
Adequate thermometer and chlorine test kit. 3-vat sink not currently set up or in use. Reviewed employee health. All hot held breakfast items, milk kept out in pitchers, and waffle mix in the dispenser is discarded daily. Added honey, mustard, and hot sauce for customer use. No violation noted during this evaluation. | 01/07/2014 | Routine | |
Adequate thermometer and chlorine test kit. 3-vat sink not currently set up or in use. Reviewed employee health. All hot held breakfast items, milk kept out in pitchers, and waffle mix in the dispenser is discarded daily. No violation noted during this evaluation. | 07/09/2013 | Routine | |
Adequate thermometer, 3-vat sink setup, chlorine sanitizer, and chlorine test kit. Reviewed employee health. No violation noted during this evaluation. | 03/14/2013 | Routine |
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Restaurant representatives - add corrected or new information about Best Western-Governor's Inn, 9826 Midlothian Tnpk, North Chesterfield, VA 23235 »