Hampton Inn Hotel, 4800 Leesburg Pike, Alexandria, VA 22302 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit was to conduct a routine inspection. Please provide Environmental Health Specialist with a copy of employee's Certified Food Manager card within 10 business days (12.30.14).
Dish Machine: American Dish Services- Chlorine.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 COMPARTMENT SINK with a concentration of 0-100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: EMPLOYEE REMADE QUATERNARY AMMONIUM SANITIZER TO ACHIEVE A CONCENTRATION OF 200-400 PPM.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: METAL BOWL, METAL PAN. OBSERVED EMPLOYEE USING QUATERNARY AMMONIUM SOLUTION AFTER TEST STRIPS INDICATED A CONCENTRATION INADEQUATE FOR SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: EMPLOYEE RESANITIZED METAL BOWL AND PAN AFTER A PROPER CONCENTRATION OF QUATERNARY AMMONIUM WAS ACHIEVED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
|
12/15/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Please fax a service report showing that the Victory 2DR upright freezer is able to mainain food frozen or at least at or below 41F within 2 calendar days.
Water heater: hotel boiler
Dish machine: ADS ET-AH-M. Chlorine
.
- 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:-----Precooked sausage observed at 44F and cheese omelets observed at 45F in Victory 2DR upright freezer.
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. MOVED TO COOLER THAT IS MAINTAINING AT BELOW 41F.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device is not accurate in °F:
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ------Victory 2DR upright freezer observed at 45-47F. Observed that frozen foods had thawed while the majority of the thawed foods were still at or below 41F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
|
08/02/2013 | Routine | |
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