Hampton Inn, 2925 Jefferson Davis Highway, Stafford, VA 22554 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Hampton Inn
Address: 2925 Jefferson Davis Highway, Stafford, VA 22554
Type: Hotel Continental Breakfast
Phone: 540 657-0999
Total inspections: 5
Last inspection: 04/28/2015
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Inspection findings

Inspection date

Type
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
Discussed with the PIC:
-time as a public health control for cold held breakfast items (cheese, sour cream, milk, waffle batter, etc. )
I left a temperature reheating log and two (2) handwash signs with the firm.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers. Bulk containers of white and brown sugar were observed stored in unlabeled plastic containers in the rear storage area.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Small containers of food (nuts, sugar, raisins, etc.) were observed uncovered on the self-serve breakfast counter.
    Correction: All food on display must be covered so it is not exposed to splash, dust, or contamination.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of soda and boxes of cereal were observed stored directly on the floor in the rear storage area. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Time as a Public Health Control*
    Observation: Shredded cheese, waffle batter, cream, milk, and hard boiled eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Kitchenware and Tableware
    Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Disposable metal pans were observed stored not inverted in the back storage room.
    Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Air vents in the kitchen, directly above the turbo air RIC, were observed dusty and 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.
04/28/2015Routine
Discussed with the person in charge:
1. inspection completed due to opening of new kitchen area
2. the critical hazards noted on the last inspection report have been completed
3. the new kitchen area is approved at this time
No violation noted during this evaluation.		05/01/2014Other
The following items must be addressed prior to approval of your new kitchen:
*1. provide a back flow prevention device on the 3-compartment sink and coffee machine
2. provide a splash guard for the hand sink near the ice machine
A follow-up inspection will be scheduled. Have all of your equipment in place and operational.
Facility can only serve pre packaged items and low risk items at this time
Contact Zoning for change in plumbing
No violation noted during this evaluation.		04/29/2014Pre-Opening
Discussed with the person in charge:
1. good hand washing techniques observed
2. facility is in the process of remodeling - breakfast area has been moved temporarily
No violation noted during this evaluation.		02/07/2014Risk Factor Assessment
Discussed with the person in charge:
1. ensure that the time is annotated
2. facility is very clean and well maintained
C
No violation noted during this evaluation.		08/13/2013Routine

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