Hampton Inn Dulles South, 4050 Westfax Dr, Chantilly, VA 20151 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Hampton Inn Dulles South
Address: 4050 Westfax Dr, Chantilly, VA 20151
Type: Hotel Continental Breakfast
Phone: 703 703-8200
Total inspections: 4
Last inspection: 08/21/2015
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Inspection findings

Inspection date

Type
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Handwashing Signage at Handwashing Facilities Required
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
08/21/2015Routine
The purpose of this visit is to conduct a routine inspection.
Place less product in the bowls to maintain product at 41F or less.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cream cheese at serving station.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER PLACED LESS PRODUCT IN THE CONTAINER AND PUT MORE ICE UNDERNEATH THE BOWL.
10/08/2014Routine
The purpose of today's visit was to conduct a routine inspection. Please review the employee health information provided with all your employees.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine Hobart LXi, thermolabel verified
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
08/16/2013Routine
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS - FOLLOW UP
SCOPE OF WORK:
*Renovations of the hotel lobby area, including construction of a new 249 square foot addition off the main lobby area to serve as new kitchen/food preparation/food storage areas.
*Items listed on inspection report dated 03-20-13 have been corrected. The two walls at food preparation/storage have been provided with a final finish which is smooth, nonabsorbent and washable. The sneeze guards have been installed on self-serve food line, including over the items in chafing dishes. We thank you.
*The renovations stated above have been inspected and approved by the Fairfax County Health Department.
No violation noted during this evaluation.		03/22/2013Follow-up

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