- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Opened container of milk, which would be held for more than 24 hours after opening, was not dated with a "date opened" or "consume by" date. Staff informed that milk usually is used within 3 days.
Correction: Mark a "consume by" date on commercially processed ready-to-eat foods, such as milk, at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days, or by the manufacturer's "use by" or "best by" date, whichever is sooner. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. XXX XXX The date on which the milk was opened was written on the jug, thank you.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door (restroom serving the breakfast bar for hotel guests, and breakfast bar staff) is not self-closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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11/23/2015 | Routine | |
This inspection was received by Dephine Sorrell.
- Food Storage - Clean and Dry Location
Observation: Food (box of peanut butter packets) was stored on the floor of the kitchenette near/under the 3-vat sink.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Alternatively, keep the food in the cupboard under the serving counter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: There was no chlorine sanitizer of appropriate type (regular unscented bleach) available in the establishment.
Correction: Provide and use approved sanitizers at approved dilution. (The person in charge will acquire appropriate type of bleach today.)
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-service items (cutlery
Correction: drinkware) was observed unprotected from contamination. Some cups (albeit, in their original packaging and in shopping bags) were stored directly on the floor of the kitchenette. In the serving area, knives, forks, and spoons were displayed with mouth-contact parts up and handles down. Drinkware was displayed in stacks without protective packaging or was not inverted in a protective dispenser. When cutlery and drinkware are displayed in this way, there is possibilty of one person's hands contaminating the mouth-contact part of cutlery or drinkware that will be used by another person, when the first person touches the cutlery/drinkware, while attempting to take only one implement or to hold down the stack of cups so as to lift only one cup from the top.
- Toilet Rooms - Enclosed
Observation: Toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door, such as a self-closing spring or self-closing hinges on the door. This completely encloses the toilet room and ensures that the door remains closed except during cleaning or maintenance. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. The expedient of substituting the self-closing door in the hallway can be used only if that outer door is always kept shut, which may not be practicable as a permanent alternative to installing self-closing hinges on the toilet room door.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door was being kept open. Door from food service area (and lobby) into hallway leading to laundry room also was being kept open.
Correction: Keep the toilet room door closed except when cleaning or during maintenance operations, to inhibit insect and rodent entrance and the associated potential for the spread of disease from the toilet room into the food service area.
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05/19/2015 | Routine | |
| No violation noted during this evaluation. | 11/20/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed food (milk, juice) in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date or a "date-opened" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles (coffee cups) were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination, such as by keeping the cups in the plastic sleeve in which they were purchased.
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05/22/2014 | Routine | |
Sanitizer bucket, when acquired, should be labeled "sanitizer". The PIC was given wash-rinse-sanitize labels for the 3-vat sink and hand-washing advisory signs for the hand sinks. This facility is in substantial compliance with the Virginia Food Code. The permit is issued. A follow-up inspection will be made in approximately 30 days.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the refrigerator is not of the type required for this use. A food-temperature thermometer was in the refrigerator.
Correction: Provide a temperature measuring device, accurate within +/- 3 degrees Fahrenheit in the intended range of use, of the type used to measure air temperature, not food temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handwashing sink and 3-vat sink are not sealed to adjoining walls, creating a cleaning hazard if drips and splash and food debris accumulate behind these fixtures. In the dining area, the countertops' backsplash panels are not sealed to the wall and not sealed to the countertop. This provides potential for accumulation of food residues and for pest harborage.
Correction: Seal the sinks to adjoining walls
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven (ceiling) is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. NOTE: the PIC stated that replacement of the microwave was already in process (for that afternoon).
- Equipment and Utensils, Air-Drying Required
Observation: There was no rack provided to hold utensils and equipment for drying by air.
Correction: Items must be allowed to drain and air-dry before being stacked or stored, to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. The PIC proposed to install a painted wire shelf across the wall above the 3-vat sink.
- Kitchenware and Tableware
Observation: Beverage cups not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination: in a holder, but not sleeved. Coffee stirring straws were not individually wrapped and were displayed in bulk in a crock.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Keep cups in plastic sleeving or other approved method of protection. Display single-use bowls and plates totally inverted to protect from contamination. Offer individually-wrapped coffee stirrers. Note: single-use knives/forks/spoons were properly displayed with handles up, thank you.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container for paper towels at the area immediately adjacent to the kitchenette's hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchenette's hand sink.
- Floors, Walls, and Ceilings - Cleanability
Observation: A piece of PVC pipe,open at the top, is being used to help support the drain pipe from the 3-vat sink. A cleaning hazard exists (potential for accumulations of "dirt" inside the pipe).
Correction: Repair or replace, such as with a painted block of wood, to make the support smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Wall juncture behind vertical drain pipe to left of kitchenette door is not coved and closed to no larger than 1/32 inch space.
Correction: Seal gaps in corner of room behind pipe, and where pipe comes through ceiling, to no larger than a 1/32 inch space. Alternatively, completely encase the pipe floor-to-ceiling with wallboard, coved and sealed properly.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting and/or is not provided with a self- closing door.
Correction: Provide toilet room with a door that is tight fitting and self closing [such as by keeping the tight-fitting, self-closing door between lobby and laundry room closed, inasmuch as the rest room door opens into this hallway].
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchenette.
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. (Note: due to the limited space in this room, a wall-mounted soap dispenser may be convenient.)
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the restroom. Cloth towels were provided (but not continuous-system type supplying each user with clean towel). Note: a paper-towel dispenser is also recommended to be mounted on the wall above or adjacent to the hand sink in the kitchenette.
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
- Physical Facilities in Good Repair
Observation: Ceiling of the restroom is not maintained in good repair. A panel in the dropped-grid ceiling is split in half. The ceiling light fixture is loose in its mounting, and in need of cleaning.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace ceiling panel. PIC will also remove the ceiling light fixture (the wall-mounted fixture over the mirror provides adequate light).
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mop standing on wringer in mop bucket.
Correction: Wet use maintenance items, such as mops, must be hung in a position that allows them to air dry. This minimizes the possibility that contamination can grow on the mop and then be spread through the establishment at the next use. PIC stated she will get a wall rack big enough to hold mop(s) and other floor-cleaning tools.
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04/25/2014 | Pre-Opening | |
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