Comfort Suites Breakfast Bar, 80 Prosperity Ave, Leesburg, VA 20175 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Comfort Suites Breakfast Bar
Address: 80 Prosperity Ave, Leesburg, VA 20175
Type: Hotel Continental Breakfast
Phone: 703 669-1650
Total inspections: 6
Last inspection: 11/16/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw shell eggs were stored in such a manner that may cause cross contamination.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
11/16/2015Routine
All food temperatures were within the acceptable range. Facility uses time control for breakfast bar. No violations noted.
No violation noted during this evaluation.		05/07/2015Routine
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowl.
    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. Operator was mixing chlorine with the dish detergent and rinsing. Do not mix chemicals. After washing, rinse, and sanitize then air dry.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory by the 3 vat sink.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
10/31/2014Risk Factor
Food temperatures were within the acceptable range. The foods at the breakfast bar are discarded at the end of breakfast. The quat sanitizer was good @ 300-400 ppm. Make sure staff is monitoring the breakfast bar so that guest do not use their bare hands to pick up food from the display.
  • 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 a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
04/16/2014Routine
Continue the correction above on cleaning and sanitizing food utensils. A review of the reportable illnesses was discussed with the kitchen help. Handouts covering the reportable illnesses was given to the kitchen help. The permit has expired. An application was left with firm. Submit a new application along with the appropriate fee. NOTE: Firm uses time control for the food at the breakfast bar.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the display cooler.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food utensils were being washed with soap and sanitizer, rinsed and then air dried without a final sanitizing.
    Correction: Do not mix sanitizer solution with soap. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
10/04/2013Routine
Thermometers in small cooler in customer service area is not accurate. Replace the thermometer. Monitor the coolers and food temperatures. Make sure all staff that work in the kitchen are knowledgeable on the signs and symptoms of reportable illnesses and know when to report an illness to management.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Hard boiled eggs cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
04/12/2013Risk Factor

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