Days Inn, 1526 Holland Rd., Suffolk, VA 23434 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
NOTES:
- No food preparation or food service observed.
- General cleaning needed in breakfast area.
- Milk is bought every morning and discarded at the end of breakfast service.
- Reviewed Employee Health policy and Allergen Awareness flyer.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No current Food Handler cards for two food staff members.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the small RIR.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the counters, underneath equipment and inside cabinets has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory used for food service operations.
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.
|
05/27/2015 | Routine | |
NOTES:
- No potentially hazardous foods present during inspection.
- General cleaning of counters and inside drawers noted.
- Observed proper labeling of dry foods.
- Spoke with manager about employee health policy. Gave manager educational flyer on employee health.
- All staff that are in contact with food service must have a food handler's card obtained by the local health department.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Invert all utensils for public service.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in refrigerator.
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.
|
05/29/2014 | Routine | |
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