Holiday Inn Express, 1994 Carrollton Pike, Hillsville, VA 24343 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Thawing (corrected on site)
Observation: Improper methods used to thaw prepackaged omelets.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cold holding units in the facility.
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.
|
12/17/2015 | Routine | |
Notes:
* Need to get hanging thermometers for each reach-in cooler in facility.
* Will need to acquire digital thermometer for checking thin food items.
* Attached is the written employee health policy to review with employees and hang in the kitchen area.
* VA will soon be updating the food regulations and will require a certified food safety manager (can get this through ServSafe) to be present during hours of food operation. These changes are expected to occur in 2015.
* Please call Jessica Stewart at the health department (276)730-3180 before beginning any renovations on the kitchen area to discuss plans and do a site visit.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 3 reach-in coolers in the kitchen area.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
12/18/2014 | Routine | |
| No violation noted during this evaluation. | 03/18/2014 | Routine | |
PIC turned down temps in coolers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk 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.
|
03/05/2013 | Risk Factor | |
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