The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted within ten calendar days to confirm presence of LCFM or CFM. EHS provided manager with the following handouts: CFM guidelines and time as a public health in English and Spanish as a future option for breakfast items.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-----sausage gravy at 126F in self service warmer.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PER PIC ITEM WAS REHEATED TO ABOVE 165F AT THE START OF BREAKFAST, HOWEVER WARMER WAS TURNED DOWN TO NOT OVERHEAT PRODUCT, ITEM TO BE DISCARDED AT END OF BREAKFAST
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were in the Small self service cooler left observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Peeled boiled eggs at 48F,
2) Butter at 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. AT END OF BREAKFAST ANY REMAINING EGGS TO BE DISCARDED. BUTTER RELOCATED.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed a box of single service cups being stored directly on floor, in an manner that exposed the item(s) to contamination. Observed box on floor in front of three compartment sink.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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. TWO CFMS WERE CALLED DURING INSPECTION AND WERE ON THEIR WAY TO FACILITY. A FOLLOW-UP WILL BE CONDUCTED WITHIN 10 CALENDAR DAYS TO VERIFY PRESENCE OF A LCFM OR CFM.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility inside of dry storage closet.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. REMOVED FROM FACILITY.
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12/30/2014 | Routine | |
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