Days Inn, 12208 South Crater Road, South Prince George, VA 23805 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Bleach used for sanitizing was not approved for food contact surfaces (observed to be "lemon scented").
Correction: Use only plain, unscented bleach for sanitizing equipment and utensils.
|
07/07/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions utilized at the facility and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments and drainboard of the 3 compartment galvanized utility sink in laundry room are heavily soiled and limescaled.
Correction: Correction: Clean the sink compartments or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Food-contact surfaces of the equipment and utensils are not immersed or subject to an application of sanitizing chemicals for at least 7 seconds for a chlorine solution as per 112 VAC 5-21-1670 (3) or for at least 30 seconds for other chemical sanitizing solutions. Therefore surfaces are not effectively sanitized.
Correction: Correction: Provide sanitizing chemicals at proper concentration of the sanitizing chemical used and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture in the laundry room 3 compartment utility sink utilized for manual warewashing of continental breakfast utensils. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
|
06/25/2014 | Routine | |
3 compartment utility sink in laundry room is utilized for manual warewashing of the continental breakfast utensils. Recommended to operator to install 3 compartment sink or 2 compartment sink with appropriate detergent/sanitizer in storage room adjacent to continental breakfast room or to clean 3 compartment sink in laundry room and dedicate such sink to food preparation duties only.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk cold holding at improper temperatures in that pitcher of milk observed stored in non-insulated container of ice water observed at 69°F on counter of continental breakfast room at the time of inspection.
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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department in that 1 compartment of a 3 compartment utility sink in the laundry room is utilized to wash continental breakfast utensils.
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
- 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 sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboard of the 3 compartment galvanized utility sink in laundry room are heavily soiled and limescaled.
Correction: Clean the sink compartments or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Warewashing Equipment, Cleaning Agents
Observation: Detergent or cleaning agent was not present in the water of the wash compartment while in use for manual warewashing.
Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Food-contact surfaces of the equipment and utensils are not immersed or subject to an application of sanitizing chemicals for at least 7 seconds for a chlorine solution as per 112 VAC 5-21-1670 (3) or for at least 30 seconds for other chemical sanitizing solutions. Therefore surfaces are not effectively sanitized.
Correction: Provide sanitizing chemicals at proper concentration of the sanitizing chemical used and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture in the laundry room 3 compartment utility sink utilized for manual warewashing of continental breakfast utensils. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
|
07/12/2013 | Routine | |
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