Courtyard By Marriott Of Bristol, Virginia, 3169 Linden Drive, Bristol, VA 24210 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Courtyard by Marriott of Bristol, Virginia
Address: 3169 Linden Drive, Bristol, VA 24210
Type: Full Service Restaurant
Phone: 276 591-4400
Total inspections: 3
Last inspection: 07/07/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit beneath grill area.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the vegetable wash solution.
    Correction: Obtain a vegetable wash test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
07/07/2015Routine
PIC stated that the hot water boiler was down and they had no hot water. PIC had implemented procedures to boil water or use coffee brewer to heat water and add to 3-compartment sink as needed. The mechanical dishmachine had its own booster heater and was functioning properly. PIC understood that she was responsible to ensure that all employees washed hands properly.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: RTE chicken breast cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from all handwashing sinks was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
12/16/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Brocolli soup cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the victory vegetable wash solution.
    Correction: Obtain a victory vegetable wash test kit so that employees can accurately monitor the concentration of the wash solutions and maintain them at a safe and effective level.
12/05/2013Routine

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