Hampton Inn & Suites, 4800 Market Street, Fredericksburg, VA 22408 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Hampton Inn & Suites
Address: 4800 Market Street, Fredericksburg, VA 22408
Type: Hotel Continental Breakfast
Phone: 540 898-5000
Total inspections: 3
Last inspection: 10/08/2015
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Inspection findings

Inspection date

Type
Recommend relocating stock for the "sweet shop" in another location to open up additional storage space for foods and supplies designated for the continental breakfast area. Also recommend utilizing cabinets in the customer self-service area for additional storage.
Facility overall clean and in good repair. Thank you!
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a case of oranges stored on the floor in front of the convection oven and observed several boxes of dry goods and cases of canned soda on the floor in the dry storage room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
10/08/2015Routine
Discussed the following items with the Person in Charge:
1. Recommend mixing quaternary ammonium sanitizer with cold water when filling the sink. The sanitizer is currently hooked up to a hot water line.
2. During inspection, quaternary ammonium measured at 200 parts per million in the sanitizer basin of the three compartment sink.
3. Overall, observed facility to be very clean and well maintained. Thank you!
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on counter tops between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors under dry storage shelving units noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
09/04/2014Routine
Discussed the following items with the Person in Charge:
1. Attendance at an upcoming food safety class. Class information was left with the Person in Charge.
2. Use of time as a public health control for breakfast items. Time as a Public Health Control form was left with the Person in Charge.
3. Kitchen in general is clean and very well maintained. Thank you!
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage links hot holding at improper temperatures. Observed internal temperature of sausage links to be between 118'F and 125'F on the customer self-service line. All foods left over at the end of breakfast service (10 AM) will be discarded.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Employee Accommodations, Designated Areas (corrected on site)
    Observation: Observed employee's sweatshirt hung on dry storage rack next to food items.
    Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
08/29/2013Routine

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