all food temperatures observed are internal. Dish machine not used for cleaning and sanitizing.
Facility presently operates only a continental breakfast . There is the potential that the hotel may resume the kitchen / bar operations and
return to full service restaurant status . IF resumption of full service status the kitchen must be brought up to full compliance of the regulation
of the Commonwealth of Virginia. This will include the removal of all inoperable equipment or the restoration of said equipment to operational
condition . This includes old bain marie , steam line , built in sandwich refrigeration unit , fryer line , stoves / broiler as well as the walk in
refrigeration unit ( right most ) and the dish machine to be repaired to operating as per manufacture specifications . Also lighting must be
equal to 50 foot candles in the areas of preparation and under the vent hoods The bar must also be brought up to current Code requirements .
This will mean that there is a designated operational hand sink and an operational slop sink / dump sink and that the ice bin has the
beverage tubing separated from the ice used for beverages .
Plans are to be submitted to this office for review and a plan review fee paid for the locations of new equipment in the kitchen , unless
inoperable equipment replaced with new operational equipment and located in the same position .
Bar is not currently operating. The bar walk in and storage area had violations observed previously and they too must be brought up to
current Code as to condition and proper operation .
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food - Washing Fruits and Vegetables
Observation: Fruits not washed before being offered for sale or service
Correction: remove labels when washing.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cased eggs stored on the walk-in cooler floor.
Correction: Store the eggs elevated up off the floor at least 6 inches.
- Food Display (corrected on site)
Observation: The apples on display are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: A food thermometer could not be located.
Correction: Provide a tip-sensitive/digital food thermometer.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain quaternary ammonia test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) MULTIPLE INOPERABLE/UNNECESSARY equipment on the premises.
2) racks in walk-in freezer are corroded.
Correction: Remove or restore to operation/function. Repair/replace the racks.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of equipment are not clean:
1) majority of shelving and surfaces of equipment that are no longer used, inoperable, or unnecessary in the kitchen
2) old service station cabinetry
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Unwrapped stir sticks provided at the consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser for stir sticks at the consumer self-service counter to prevent consumer contamination of multiple stir sticks.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at two hand sinks in kitchen.
Correction: Corrected by providing a supply of napkins at the sink(s).
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in freezer (bulbs removed) and old service station.
Correction: Restore lighting to 10 foot candles and 20 foot candles, respectively, in designated areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair include but not limited to (SEE COMMENTS section):
1) walk-in freezer floor tile at door threshold missing
2) ceiling damaged in area adjacent to the walk-in units
3) base tiles loose on exterior back side of walk-in units
4) ceiling and wall in poor repair in the storeroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls adjacent to walk-in freezer (mildew)
2) exterior surfaces of walk-in cooler and freezer
3) floor below racks in storeroom
4) walls in storeroom
5) floor below kitchen equipment
6) exterior surfaces of old service station cabinetry
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained
Correction: see primarily used hand sink
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Gas powered lawn mower and pressure washer stored in soda syrup room and back hall way, respectively.
Correction: Remove these from the premises.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles in service station cabinet are not properly labeled.
Correction: Corrected. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored with box of salt and pepper shakers (shakers were empty).
Correction: Corrected. Store chemicals physically separate and/or Below food and food contact surfaces.
|
10/21/2015 | Routine | |
all food temperatures observed are internal. Dish machine not used for cleaning and sanitizing.
Facility presently operates only a continental breakfast . There is the potential that the hotel may resume the kitchen / bar operations and return to full service restaurant status . IF resumption of full service status the kitchen must be brought up to full compliance of the regulation of the Commonwealth of Virginia. This will include the removal of all inoperable equipment or the restoration of said equipment to operational condition . This includes old bay marie , steam line , built in sandwich refrigeration unit , fryer line , stoves / broiler as well as the walk in refrigeration unit ( right most ) and the dish machine to be repaired to operating as per manufacture specifications . Also lighting must be equal to 50 footcandles in the areas of preparation and under the vent hoods The bar must also be brought up to current Code requirements . This will mean that there is a designated operational hand sink and an operational slop sink / dump sink and that the ice bin has the beverage tubing separated from the ice used for beverages .
Plans are to be submitted to this office for review and a plan review fee paid for the locations of new equipment in the kitchen , unless inoperable equipment replaced with new operational equipment and located in the same position .
Bar is not currently operating. The bar walk in and storage area had violations observed previously and they too must be brought up to current Code as to condition and proper operation .
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cased food stored on the floor in the walk-in cooler.
Correction: Store food elevated up off the floor at least 6 inches.
- Food Display
Observation: The food on display (breads, muffins) are not protected from contamination since the hinged lids have broken off the domed covers.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Repair/replace the domed lid covers.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip-sensitive food thermometer could not be located.
Correction: Provide a tip-sensitive (digital) food thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair (this is not an inclusive list, see comments section for additional info):
1) Racks corroded in walk-in freezer
2) ice build up observed on floor in rear of walk-in freezer
3) knobs missing and/or are loose on cabinetry at continental breakfast bar
4) surfaces of interior cabinetry at old service station are worn
Correction: Maintain equipment in good repair and proper adjustment. Remove unnecessary items from the premises.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) rack(s) in walk-in cooler
2) exterior drwaer and inter draweres left of the three compartment sink
3) multiple surfaces of unnecessary/unused equipment are dusty/not clean
4) old service station cabinetry
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service are stored on the floor in the storeroom.
Correction: Store single service items at least 6 inches up off the floor.
- Kitchenware and Tableware (repeated violation)
Observation: Stir sticks not stored protected at continental breakfast bar and lobby coffee station.
Correction: Provide individually wrapped stir sticks or approved dispenser to individually dispense the stir sticks (such as a sugar shaker).
- Kitchenware and Tableware
Observation: Single-service utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination--they are sitting on a tray unprotected at the continental breakfast bar.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Suggested storing the utensils in caddies similar to the adjacent bar.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink directly adjacent to breakfast prep area is not draining and the water pressure is insufficient.
Correction: Engineering was able to restore the sink to drain. Repair plumbing to restore water pressure.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at all hand sinks.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at all hand sinks in the kitchen.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Lighting, Intensity
Observation: Light bulbs burned out in the walk-in freezer.
Correction: Restore lighting.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall adjacent to walk-in freezer
2) exterior surfaces of walk-in cooler and freezer
3) floor below racks in storeroom
4) walls in storeroom
Correction: Clean.
|
05/05/2015 | Routine | |
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation. Many GRPs are repeat violations and concern the age of the building and equipment. There are multiple pieces of equipment that are not operational or unnecessary. Refer to last routine evaluation conducted June 2, 2014. EHS to return with data logger for the walk-in cooler. PIC states that the walk-in cooler is "very cold" prior to the start of breakfast but since staff goes in and out of unit, the temperature fluctuates until breakfast is over and unit remains closed until next day. Advised PIC foods shall remain at or below 41* at all times and that thermostat may need to be adjusted.
- Person in Charge (repeated violation)
Observation: Food Handler's card not provided at time of evaluation.
Correction: Ensure all staff have their food handler's cards readily available upon request. Suggested making copies of them and posting in the kitchen or dining room.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous/time-temperature control for safety foods (phf/tcs) foods are cold holding at improper temperatures: 1) butter chips (45*) and cream cheese (45*) in the walk-in cooler and 2) butter chips on ice at continental breakfast bar (56*).
Correction: Cold hold phf/tcs foods at or below 41*. Butter chips at continental breakfast are to be discarded at end of breakfast and subsequently controlled by time as a public health control. EHS to follow-up regarding walk-in cooler ambient air temperature.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the dish room hand sink and the hand sink along service wall in kitchen.
Correction: Provide a supply of soap at all hand sinks in the kitchen.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the hand sink in the service area.
Correction: Ensure all hand sinks are stocked with disposable paper towels.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottle in cabinet not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/09/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous/time-temeperature control for safety (phf/tcs) foods are cold holding at improper temperatures in the walk-in cooler: case of shell eggs 50.7*, two cases of yougurt 51.8*, case of heavy cream 52.2, box of butter chips 53*, 7 gallons fo milk 52*, open box of sausage links 58.7*, portioned cups of cream cheese 54.0*.
Correction: These phf/tcs foods were discarded in my presence. Facility CANNOT serve eggs, butter, milk, yogurt, and other phf/tcs that require cold holding at or below 41* in the walk in cooler. The walk-in fan is iced over and dripping condesate. Ambient air measured at 57.5*. Refrigeration MUST BE CAPABLE OF COLD HOLDING phf/tcs foods at or below 41*. Only pastries, bread, waffle batter (water added to dry mix), and commercially prepared frozen sausages and potatoes may be served. DO NOT THAW the sausage and potatoes prior to use--they may be reheated directly from the frozen state.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site) (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less--ambient air is 57.8*
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Fiberboard-type shelves in old liquor room are not washable (and visible stained).
Correction: Paint to seal the shelves or replace the fiberboard with material that is smooth, easily cleanable, and non-absorbent.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk-in cooler is not capable of cold holding phf/tcs foods at or below 41* (45* for eggs).
Correction: Discontinue storing phf/tcs foods in the walk-in cooler (advised to discard ALL phf/tcs foods currently in unit) until it is capable of cold holding phf/tcs foods at or below 41*. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 1) Caulking deteriorated and/or mildewed at dish machine spray sink and drainboard(s).
2) Stationary prep table(s) along back line are not sealed to the wall.
Correction: 1)Remove deteriorated caulk and seal the dish machine spray sinks and drainboards to the wall.
2) Seal the prep table(s) to the wall OR space the tables away from the wall to allow cleaning OR install casters on the prep table(s) so they may be easily moved to clean the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) interior frame / surface of both walk in refrigeration units split/ damaged
2) walk in freezer exterior door panel is seperated
3) inoperable equipment present to include but not limited too sandwich prep unit , steam table , bay marie , fryer line, stove & broiler, and ice machine
4) unused equipment in storeroom -- -slicer and mixer
5) right walk in refrigeration unit is not operating
6) chemical storage shelving is damaged ( rottened press wood )
7) painted door surfaces into / out of kitchen are worn / peeling
8) handles access openings pizza oven are missing
9) prep refrigeration gasket split
10) both walk in refrigeration units interior latches / release handles missing
11) knob missing on stove
12) ice machine exterior lid has notch removed from the corner (upper right)
13) door knobs loose on doors to breakfast bar cabinetry and at least one door is coming off the hinges
14) interior surfaces of drawers at "pantry" area moisture damaged
15) door handle missing on hot holding cabinet in kitchen
16) the interior surfaces of at least 2 of the steam well compartments at the cookline are cracked/damaged
17) char grill drip tray corroded
18) sides of fryer are peeling/blistered/damaged
19) racks in walk-in freezer are corroded
20) prep table drawers at back line beginning to corrode
21) door to one of the bar cabinets in poor repair
22) undercounter refrigerator at bar cold holding at 46* and one of the doors is sticking (hard to close)
23) wood bar top, exterior cabinetry worn
24) excessive ice build up observed on the walk-in freezer floor adjacent to fan unit
Correction: Maintain equipment in good repair and proper adjustment. Remove any unnecessary or inoperable equipment OR restore to operation. See comments section.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table (not in use) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The drainboards of the dish machine are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) undersides of shelves above cookline prep line (cold well, steam wells, bain marie)
2) interior fryer cabinetry
3) interior make table (not in operation)
4) backline prep table drawers
5) table top next to ice machine (microwave stored)
6) exterior surfaces of bar and exterior surfaces of bar undercounter refrigerator
Correction: CLEAN.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Water pressure very LOW at hand sink adjacent to walk-in units.
Correction: Adjust to store water pressure to signaficantly remove grease and soap when employees wash hands.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the bar hand sinks.
Correction: Provide a supply of soap.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided:
1) at the hand sink adjacent to the dish machine
2) at the bar
3) at the hand sink adjacent to Otis Spunkmier oven
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient at back line (bulbs burned out)--measured 20-30 foot candles of light.
2) Lighting insufficient in pantry area--measured less than 20 foot candles.
Correction: Restore lighting to at least 50 foot candles at the prep tables and 20 foot candles at pantry.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) painted surface is peeling of walls exterior of walk-in refrigeration units and freezer and adjacent walls
2) floor tile missing/damaged at walk-in freezer threshold
3) ceiling over bar and kitchen walk in refrigeration units is torn / peeling
4) upper wall tiles seperating from wall over dish machine
5) ceiling over bar and kitchen walk in refrigeration units is torn / peeling
6) wall tile trim seperating from wall over dish machine
7) tape used to secure base molding along wall adjacent to walk-in units
8) floor corroded in walk-in freezer
9) large section of wall peeling below left side drainboard of three compartment sink
10) wall blistered on lower walls along the prep table and three compartment sink
11) mineral deposits/scaling on floor below dish machine
12) wall adjacent to liquor shelves (see opposite of liquor shelves)
Correction: Maintain the physical structures in good repair and proper adjustments. See comments section below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline prep line
2) mildew on exterior surfaces of walk-in units
3) interior floor of bar cabinetry
4) wall at back line prep table(s)
Correction: CLEAN
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Install a mop rack. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Hand sink adjacent to walk-in units is unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
07/31/2014 | Follow-up | |
This was a follow-up evaluation to check walk-in cooler temperature and ensure contents identified out of temperature yesterday were discarded. Operator advised me upon visit that the unit had not be repaired yet. I observed the contents of the walk-in cooler and saw that many items identified as out of temperature and no longer safe yesterday were still inside the unit and had been served to the public. Upon instruction from the operator, staff began to empty the phf/tcs foods from the walk-in and discarded in the dumpster. I stayed on premises to ensure all phf/tcs foods out of temperature were properly discarded. DO NOT STORE ANY PHF/TCS FOODS IN THE WALK-IN COOLER UNTIL THE UNIT IS CAPABLE OF COLD HOLDING PHF/TCS FOODS AT OR BELOW 41*F. THE BREAKFAST MENU MAY NEED TO BE LIMITED TO NON-PHF/TCS FOODS ITEMS OR PRODUCT THAT IS IN FREEZER THAT CAN BE REHEATED FOR SERVICE SUCH AS SAUSAGE AND POTATOES. UNTIL REFRIGERATION AT OR BELOW 41* ANY REMAINING FOOD AFTER BREAKFAST SHALL BE DISCARDED. Advised if eggs to be served for breakfast prior to wak-in being repaired eggs must be purchased and cooked immediately. left over shell eggs (if any) to be discarded and receipts must be provided to show time and date of purchase.
Advised to call me once walk-in cooler repaired and cold holding at or below 41*. Operator stated they were expecting a delivery tomorrow, 7/30/14. I advised them to cancel or deny the delivery if the walk-in cooler is not repaired and/or cold holding at or below 41*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous/time-temperature control for safety (PHF/TCS) foods in the walk-in cooler are cold holding at improper temperatures: cut cantalope in fruit salad 52*, heavy cream (carton at 50.5, case at 53*), multiple gallons of milk 50.6*, cream cheese 55.5*, shell eggs 51-52*, sausage links (were frozen this morning) 47*
Correction: Cold hold phf/tcs foods at or below 41*. Not all items were discarded as sadvised during visit yesteray. These items were discarded in my presence today.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site) (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Ambient air measured at least 50*.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Multiple cases of eggs were discarded in my presence during visit today
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Fiberboard-type shelves in old liquor room are not washable (and visible stained).
Correction: Paint to seal the shelves or replace the fiberboard with material that is smooth, easily cleanable, and non-absorbent.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk-in cooler is not capable of cold holding phf/tcs foods at or below 41* (45* for eggs).
Correction: Discontinue storing phf/tcs foods in the walk-in cooler (advised to discard ALL phf/tcs foods currently in unit) until it is capable of cold holding phf/tcs foods at or below 41*. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 1) Caulking deteriorated and/or mildewed at dish machine spray sink and drainboard(s).
2) Stationary prep table(s) along back line are not sealed to the wall.
Correction: 1)Remove deteriorated caulk and seal the dish machine spray sinks and drainboards to the wall.
2) Seal the prep table(s) to the wall OR space the tables away from the wall to allow cleaning OR install casters on the prep table(s) so they may be easily moved to clean the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) interior frame / surface of both walk in refrigeration units split/ damaged
2) walk in freezer exterior door panel is seperated
3) inoperable equipment present to include but not limited too sandwich prep unit , steam table , bay marie , fryer line, stove & broiler, and ice machine
4) unused equipment in storeroom -- -slicer and mixer
5) right walk in refrigeration unit is not operating
6) chemical storage shelving is damaged ( rottened press wood )
7) painted door surfaces into / out of kitchen are worn / peeling
8) handles access openings pizza oven are missing
9) prep refrigeration gasket split
10) both walk in refrigeration units interior latches / release handles missing
11) knob missing on stove
12) ice machine exterior lid has notch removed from the corner (upper right)
13) door knobs loose on doors to breakfast bar cabinetry and at least one door is coming off the hinges
14) interior surfaces of drawers at "pantry" area moisture damaged
15) door handle missing on hot holding cabinet in kitchen
16) the interior surfaces of at least 2 of the steam well compartments at the cookline are cracked/damaged
17) char grill drip tray corroded
18) sides of fryer are peeling/blistered/damaged
19) racks in walk-in freezer are corroded
20) prep table drawers at back line beginning to corrode
21) door to one of the bar cabinets in poor repair
22) undercounter refrigerator at bar cold holding at 46* and one of the doors is sticking (hard to close)
23) wood bar top, exterior cabinetry worn
24) excessive ice build up observed on the walk-in freezer floor adjacent to fan unit
Correction: Maintain equipment in good repair and proper adjustment. Remove any unnecessary or inoperable equipment OR restore to operation. See comments section.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table (not in use) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The drainboards of the dish machine are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) undersides of shelves above cookline prep line (cold well, steam wells, bain marie)
2) interior fryer cabinetry
3) interior make table (not in operation)
4) backline prep table drawers
5) table top next to ice machine (microwave stored)
6) exterior surfaces of bar and exterior surfaces of bar undercounter refrigerator
Correction: CLEAN.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Water pressure very LOW at hand sink adjacent to walk-in units.
Correction: Adjust to store water pressure to signaficantly remove grease and soap when employees wash hands.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the bar hand sinks.
Correction: Provide a supply of soap.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided:
1) at the hand sink adjacent to the dish machine
2) at the bar
3) at the hand sink adjacent to Otis Spunkmier oven
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient at back line (bulbs burned out)--measured 20-30 foot candles of light.
2) Lighting insufficient in pantry area--measured less than 20 foot candles.
Correction: Restore lighting to at least 50 foot candles at the prep tables and 20 foot candles at pantry.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) painted surface is peeling of walls exterior of walk-in refrigeration units and freezer and adjacent walls
2) floor tile missing/damaged at walk-in freezer threshold
3) ceiling over bar and kitchen walk in refrigeration units is torn / peeling
4) upper wall tiles seperating from wall over dish machine
5) ceiling over bar and kitchen walk in refrigeration units is torn / peeling
6) wall tile trim seperating from wall over dish machine
7) tape used to secure base molding along wall adjacent to walk-in units
8) floor corroded in walk-in freezer
9) large section of wall peeling below left side drainboard of three compartment sink
10) wall blistered on lower walls along the prep table and three compartment sink
11) mineral deposits/scaling on floor below dish machine
12) wall adjacent to liquor shelves (see opposite of liquor shelves)
Correction: Maintain the physical structures in good repair and proper adjustments. See comments section below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline prep line
2) mildew on exterior surfaces of walk-in units
3) interior floor of bar cabinetry
4) wall at back line prep table(s)
Correction: CLEAN
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Install a mop rack. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Hand sink adjacent to walk-in units is unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/29/2014 | Follow-up | |
This inspection was conducted upon request to identify items that would need correction in the event the kitchen is leased to another party or current hotel operator to resume full-service operation.
Facility presently operates only a continental breakfast . There is the potential that the hotel may resume the kitchen / bar operations and return to full service restaurant status . IF resumption of full service status the kitchen must be brought up to full compliance of the regulation of the Commonwealth of Virginia. This will include the removal of all inoperable equipment or the restoration of said equipment to operational condition . This includes old bay marie , steam line , built in sandwich refrigeration unit , fryer line , stoves / broiler as well as the walk in refrigeration unit. Also lighting must be equal to 50 foot candles in the areas of preparation and under the vent hoods The bar must also be brought up to current Code requirements . This will mean that there is a designated operational hand sink and an operational slop sink / dump sink and that the ice bin has the beverage tubing separated from the ice used for beverages. Bar is not currently operating. The bar walk in and storage area had violations observed previously and they too must be brought up to current Code as to condition and proper operation .
At time of evaluation the following were NOT evaluated: dish machine and storeroom in kitchen. The dish machine was not turned on and the storeroom was locked.
Plans are to be submitted to this office for review and a plan review fee paid for the locations of new equipment in the kitchen , unless inoperable equipment replaced with new operational equipment and located in the same position .
A certified food manager will be needed if kitchen to resume full service operation. Hampton Health Department has a list of approved courses upon request. Prior to any permission to operate the kitchen as full-service proof of course completion OR course registration must be submitted to the Hampton Health Department. Candidate must register approved course completion certificate with the Hampton Health Department.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous/time-temperature control for safety (PHF/TCS) foods in the walk-in cooler are cold holding at improper temperatures: cut cantalope in fruit salad 55*, heavy cream 52*, milk 55*, cream cheese 55.1*, waffle batter 60*, shell eggs 53-53*, butter chips 54.3, sausage links (were frozen this morning) 48-49*
Correction: Cold hold phf/tcs foods at or below 41*. Advised operator what foods shall be discarded and engineering staff present started to discard. Advised I would return tomorrow morning to verify corrections have been made.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Fiberboard-type shelves in old liquor room are not washable (and visible stained).
Correction: Paint to seal the shelves or replace the fiberboard with material that is smooth, easily cleanable, and non-absorbent.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler is not capable of cold holding phf/tcs foods at or below 41* (45* for eggs). The fan unit was completely iced over. Engineering called to defrost unit.
Correction: Discontinue storing phf/tcs foods in the walk-in cooler (advised to discard ALL phf/tcs foods currently in unit) until it is capable of cold holding phf/tcs foods at or below 41*. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: 1) Caulking deteriorated and/or mildewed at dish machine spray sink and drainboard(s).
2) Stationary prep table(s) along back line are not sealed to the wall.
Correction: 1)Remove deteriorated caulk and seal the dish machine spray sinks and drainboards to the wall.
2) Seal the prep table(s) to the wall OR space the tables away from the wall to allow cleaning OR install casters on the prep table(s) so they may be easily moved to clean the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) interior frame / surface of both walk in refrigeration units split/ damaged
2) walk in freezer exterior door panel is seperated
3) inoperable equipment present to include but not limited too sandwich prep unit , steam table , bay marie , fryer line, stove & broiler, and ice machine
4) unused equipment in storeroom -- -slicer and mixer
5) right walk in refrigeration unit is not operating
6) chemical storage shelving is damaged ( rottened press wood )
7) painted door surfaces into / out of kitchen are worn / peeling
8) handles access openings pizza oven are missing
9) prep refrigeration gasket split
10) both walk in refrigeration units interior latches / release handles missing
11) knob missing on stove
12) ice machine exterior lid has notch removed from the corner (upper right)
13) door knobs loose on doors to breakfast bar cabinetry and at least one door is coming off the hinges
14) interior surfaces of drawers at "pantry" area moisture damaged
15) door handle missing on hot holding cabinet in kitchen
16) the interior surfaces of at least 2 of the steam well compartments at the cookline are cracked/damaged
17) char grill drip tray corroded
18) sides of fryer are peeling/blistered/damaged
19) racks in walk-in freezer are corroded
20) prep table drawers at back line beginning to corrode
21) door to one of the bar cabinets in poor repair
22) undercounter refrigerator at bar cold holding at 46* and one of the doors is sticking (hard to close)
23) wood bar top, exterior cabinetry worn
24) excessive ice build up observed on the walk-in freezer floor adjacent to fan unit
Correction: Maintain equipment in good repair and proper adjustment. Remove any unnecessary or inoperable equipment OR restore to operation. See comments section.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table (not in use) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The drainboards of the dish machine are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) undersides of shelves above cookline prep line (cold well, steam wells, bain marie)
2) interior fryer cabinetry
3) interior make table (not in operation)
4) backline prep table drawers
5) table top next to ice machine (microwave stored)
6) exterior surfaces of bar and exterior surfaces of bar undercounter refrigerator
Correction: CLEAN.
- Plumbing System Maintained in Good Repair
Observation: Water pressure very LOW at hand sink adjacent to walk-in units.
Correction: Adjust to store water pressure to signaficantly remove grease and soap when employees wash hands.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the bar hand sinks.
Correction: Provide a supply of soap.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided:
1) at the hand sink adjacent to the dish machine
2) at the bar
3) at the hand sink adjacent to Otis Spunkmier oven
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Lighting, Intensity (repeated violation)
Observation: 1) Lighting insufficient at back line (bulbs burned out)--measured 20-30 foot candles of light.
2) Lighting insufficient in pantry area--measured less than 20 foot candles.
Correction: Restore lighting to at least 50 foot candles at the prep tables and 20 foot candles at pantry.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) painted surface is peeling of walls exterior of walk-in refrigeration units and freezer and adjacent walls
2) floor tile missing/damaged at walk-in freezer threshold
3) ceiling over bar and kitchen walk in refrigeration units is torn / peeling
4) upper wall tiles seperating from wall over dish machine
5) ceiling over bar and kitchen walk in refrigeration units is torn / peeling
6) wall tile trim seperating from wall over dish machine
7) tape used to secure base molding along wall adjacent to walk-in units
8) floor corroded in walk-in freezer
9) large section of wall peeling below left side drainboard of three compartment sink
10) wall blistered on lower walls along the prep table and three compartment sink
11) mineral deposits/scaling on floor below dish machine
12) wall adjacent to liquor shelves (see opposite of liquor shelves)
13) floor-wall junctures in "operational" walk-in cooler are damaged (stainless base molding in poor repair and coming off the bottom of the wall)
Correction: Maintain the physical structures in good repair and proper adjustments. See comments section below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline prep line
2) mildew on exterior surfaces of walk-in units
3) interior floor of bar cabinetry
4) wall at back line prep table(s)
Correction: CLEAN
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Install a mop rack. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink adjacent to walk-in units is unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/28/2014 | Routine | |
This was a follow-up evaluation to check dish machine. New hardware installed on dish machine. Dish machine was not on at time of evaluation. Maintenance turned on machine and racks ran through twice. No chlorine residual observed (test strip did not indicate color change). Unit may need to be primed. Staff present already in the process of filling three compartment sink to clean and sanitize breakfast dishes. Quaternary ammonia sanitizer dispenser has been repaired. Measured at 200 ppm (acceptable range is 200-400 ppm). Staff present stated that she uses the three compartment sink and not the dish machine.
- Person in Charge (repeated violation)
Observation: Employee food handlers card not present.
Correction: Post food handler's cards in public view.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cased food stored on floor in walk-in freezer and in storeroom.
Correction: Store food elevated up off the floor at least 6 inches.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Presswood/fiberboard shelves present in "liquor" room.
Correction: Resurface or replace the shelves to provide a smooth, easily cleanable, and non-absorbent surface.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Excessive ice build up observed on floor and from fan unit in walk-in freezer. Ice build up also present along walk-in freezer door.
Correction: Repair the walk-in cooler and clean to remove ice build up.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Door knobs loose on doors to breakfast bar cabinetry--one is missing.
2) Multiple unnecessary and/or inoperable equipment on premises.
3) Door gasket split on cream cheese refrigerator at breakfast bar
Correction: Remove any unnecessary items from the premises and restore others to operation. Maintain equipment in good repair and operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and at least one on the shelf (make table not used) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Dish machine dish racks not clean and/or stained.
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: Several utensils in container stored with the food contact surface upwards.
Correction: Store the utensils with the handles upwards.
- Kitchenware and Tableware (repeated violation)
Observation: Stir sticks at contintenal breakfast bar and at lobby are not stored protected.
Correction: Provide appropriate dispensers (such as sugar shakers) to dispense the sticks one at a time OR provide individually wrapped stir sticks to protect from consumer contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Floor drain at dish machine is not draining--appears clogged.
Correction: Restore to proper operation.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at hand sink adjacent to Otis Spunkmier oven.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink adjacent to the walk-in units.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at service station.
Correction: Increase to at least 20 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) ceiling peeling in storeroom
2) base tiles on exterior backside of walk-in units are no longer sealed.
3) wall at backline prep table is peeling
4) bottom of walk-in freezer door
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall adjacent to walk-in freezer and exterior surfaces of walk-in units
2) floor below centerline of cookline
3) wall right of soda syrup rack
4) wall at back line prep table
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Chemical spray bottle inside service station cabinetry not labled.
Correction: Advised to label or discard contents of bottle.
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07/08/2014 | Follow-up | |
all food temperatures observed are internal.
Facility presently operates only a continental breakfast . There is the potential that the hotel may resume the kitchen / bar operations and return to full service restaurant status . IF resumption of full service status the kitchen must be brought up to full compliance of the regulation of the Commonwealth of Virginia. This will include the removal of all inoperable equipment or the restoration of said equipment to operational condition . This includes old bay marie , steam line , built in sandwich refrigeration unit , fryer line , stoves / broiler as well as the walk in refrigeration unit ( right most ) and the dish machine to be repaired to operating as per manufacture specifications . Also lighting must be equal to 50 footcandles in the areas of preparation and under the vent hoods The bar must also be brought up to current Code requirements . This will mean that there is a designated operational hand sink and an operational slop sink / dump sink and that the ice bin has the beverage tubing separated from the ice used for beverages .
Plans are to be submitted to this office for review and a plan review fee paid for the locations of new equipment in the kitchen , unless inoperable equipment replaced with new operational equipment and located in the same position .
Bar is not currently operating. The bar walk in and storage area had violations observed previously and they too must be brought up to current Code as to condition and proper operation .
Ensure quaternary ammonia sanitizer is dispensed at 75* (tepid/lukewarm). Higher temperatures cause a reaction with the chemical and indicate that it is too strong. Currently, solution is installed on hot water line and dispensed at 120*. Solution must be allowed to cool to room temperature prior to use OR install chemical feeder on cold water supply line.
- Person in Charge
Observation: Employee food handlers card not present.
Correction: Post food handler's cards in public view.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food employee chewing gum.
Correction: Corrected. Advised to discontinue chewing gum in foodservice areas and while conducting foodservice activities.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Case of shell eggs stored above ready to eat melons in the walk-in cooler.
Correction: Corrected. Store raw animal foods BELOW ready to eat foods.
- Food Storage - Clean and Dry Location
Observation: Cased food stored on floor in walk-in freezer and in storeroom.
Correction: Store food elevated up off the floor at least 6 inches.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Presswood/fiberboard shelves present in "liquor" room.
Correction: Resurface or replace the shelves to provide a smooth, easily cleanable, and non-absorbent surface.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Door knobs loose on doors to breakfast bar cabinetry--one is missing.
2) Multiple unnecessary and/or inoperable equipment on premises.
3) Door gasket split on cream cheese refrigerator at breakfast bar
Correction: Remove any unnecessary items from the premises and restore others to operation. Maintain equipment in good repair and operation.
- Equipment - Good Repair and Proper Adjustment
Observation: Excessive ice build up observed on floor and from fan unit in walk-in freezer. Ice build up also present along walk-in freezer door.
Correction: Repair the walk-in cooler and clean to remove ice build up.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table and at least one on the shelf (make table not used) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Dish machine dish racks not clean and/or stained.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Low temperature dish machine not dispensing chlorine sanitizer at 50-100 ppm--test strip did not change color.
Correction: Discontinue using the dish machine until it is operating within in manufacturer specifications and capable of dispensing chlorine sanitizer 50-100 ppm. Advised to manually wash, rinse, and sanitize all food contact surfaces at the three compartment sink. Suggested priming the saniziter line as the bucket appears to be full and may have been recently changed out causing air bubbles or kink in tubing.
- Kitchenware and Tableware
Observation: Several utensils in container stored with the food contact surface upwards.
Correction: Store the utensils with the handles upwards.
- Kitchenware and Tableware
Observation: Stir sticks at contintenal breakfast bar and at lobby are not stored protected.
Correction: Provide appropriate dispensers (such as sugar shakers) to dispense the sticks one at a time OR provide individually wrapped stir sticks to protect from consumer contamination.
- Plumbing System Maintained in Good Repair
Observation: Floor drain at dish machine is not draining--appears clogged.
Correction: Restore to proper operation.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at two hand sinks in the kitchen.
Correction: Soap was provided at one hand sink during evaluation. Ensure all hand sinks are supplied with soap.
- Hand Drying Provision
Observation: Paper towels not provided at hand sink adjacent to Otis Spunkmier oven.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink adjacent to the walk-in units.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Lighting insufficient at service station.
Correction: Increase to at least 20 foot candles.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) ceiling peeling in storeroom
2) base tiles on exterior backside of walk-in units are no longer sealed.
3) wall at backline prep table is peeling
4) bottom of walk-in freezer door
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) wall adjacent to walk-in freezer and exterior surfaces of walk-in units
2) floor below centerline of cookline
3) wall right of soda syrup rack
4) wall at back line prep table
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Chemical spray bottle inside service station cabinetry not labled.
Correction: Advised to label or discard contents of bottle.
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06/02/2014 | Routine | |
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