Notes:
*Person in charge (PIC) of the kitchen had not been informed of the issues that needed correction as listed on the last inspection report that was delivered to the hotel manager. Inspector went over the report with the person in charge and left a copy with her.
*PIC immediately rearranged the storage room to get food off crates and onto approved shelving.
*PIC removed employee beverages from counter and refrigeration unit and stored them properly.
*PIC stated that all hazardous food items that are not held at the appropriate temperatures, such as butter and cream cheese, are discarded at the end of service.
*PIC stated that they will implement a date marking policy for all opened commercially processed food items to ensure they are used within 7 days.
*The employee health policy for the food service workers at the facility had not been posted and not all workers were aware of the policy.
*A digital food thermometer was still not present for workers to measure temperatures of thin food items.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device (digital) with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as sausage.
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04/24/2015 | Follow-up | |
Notes:
*Gave sample of an approved employee health policy with a copy of this inspection report. Suggest going over the policy with food service staff and then posting for easy reference.
*VA will be updating to the newest version of the Food Code and will require a food safety certified manager to be present during all hours of food service.
*All food should be stored on shelving that is on legs and at least 6 inches off the floor. Crates on the floor are not acceptable shelving for food and do not allow for ease of cleaning.
*The interior of the cabinets and the drawers are in need of cleaning. Observed some dirt and debris build up on these surfaces.
*Do not allow employees to store personal food or beverages with food that will be served to customers. Observed an employee drink bottle store next to food for customers.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open beverage container belonging to the food employees stored on the counter top in the kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter/cream cheese on the breakfast buffet observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device (digital) with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as sausage.
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04/14/2015 | Routine | |
| No violation noted during this evaluation. | 06/25/2014 | Risk Factor | |
Notes:
*Very helpful and accommodating staff. Highly suggest hotel send the staff members that are working with the breakfast to a food handlers class. Left information on an upcoming class offered by the extension service with the PIC.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
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. EHS gave PIC a sample copy of an approved employee health policy to post.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Sausage in warmer on breakfast bar observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter/cream cheese observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Suggest obtaining insulated, covered containers that are capable of holding these items at proper temperature or only putting small amounts out and throwing away any left overs at the end of service each day.
- 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 being used.
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 - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of all food contact equipment were not observed sanitized due to rinsing the items after sanitizing them.
Correction: After cleaning with a detergent solution and rinsing of the food-contact surface with clean water, the surface shall be effectively sanitized (with a 200 ppm solution of chlorine bleach or quatanary ammonium compound) and then air dried before coming in contact with food and before use.
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08/14/2013 | Routine | |
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