Comfort Inn & Suites, 584 Oakland Cir., Raphine, VA 24472 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Kitchen is clean and organized. Handsink is stocked with soap/papertowels (handwash only sign to be placed above basin). Gloves available for handling ready to eat foods (breads/pastries). No re-use of leftover foods. Good food/equipment temperatures observed. Good sanitizer levels observed (1/2 cap bleach to designated mark in 3rd basin). Discussed the following with attendant: storage of single-service items
- Temperature Measuring Devices - Food
Observation: No 0-220F metal stemmed thermometer in kitchen to insure proper food temperatures
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Need functional and accurate thermometers in all refrigeration units
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a micro chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution if using bleach.
|
12/30/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed employees directly contacting exposed ready-to-eat food (biscuits and doughnuts) in a manner that does not prevent potential contamination
Correction: Minimize bare hand and arm contact with exposed R.T.E. food (using disposable gloves, tongs, or deli paper) to reduce the potential for contamination.
|
01/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/29/2013 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food temperatures of 50 degrees F in the small reach-in refrigerator. The problem was ice-build-up on the inside of this unit that had locked the fan blade up- (they were no longer turning) due to the unit being pushed up against the wall. DO NOT PUSH THE UNIT DIRECTLY AGAINST THE WALL AS THE COMPRESSOR ON THE BACK IS UNABLE TO "BREATHE"- THIS WILL CAUSE THE UNIT TO BUILD- ICE ON THE INSIDE AND THUS NOT WORK PROPERLY. THIS WAS DISCUSSED IN GREAT DETAIL WITH THE OPERATOR.
Correction: OPERATOR REMOVED ALL FOOD FROM THIS UNIT AT THE TIME OF INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers
Observation: It was discussed with the operator that they must use a detergent/sanitizer for the 2-bay sink. Micro-chlor a specially designed detergent/sanitizer was specifically designed for 2 compartment sinks used in hotel continental breakfast kitchens.
Correction: Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.
- Non-Food Contact Surfaces
Observation: Observed food debris and milk-stone in the bottom of the reach-in units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
10/21/2013 | Routine | |
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