Hampton Inn, 4391 Hospitality Way, King George, VA 22485 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Hampton Inn
Address: 4391 Hospitality Way, King George, VA 22485
Type: Hotel Continental Breakfast
Phone: 540 625-2333
Total inspections: 5
Last inspection: 01/29/2016
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Inspection findings

Inspection date

Type
Observed/Discussed with PIC:
1) Facility currently has no food items cooked from raw.
2) Refrigerated dairy products (ie. yogurt, creamers) are placed on ice at buffet station.
3) All buffet items are consumed or discarded within 4 hours.
4) Waffle mix is prepared daily.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		01/29/2016Routine
Observed/Discussed with Person in Charge:
1) Facility currently has no food items cooked from raw.
2) Refrigerated required dairy products (yogurt, etc.) are placed on ice at buffet station.
3) Remaining waffle mix is discarded w/in 4 hours.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		02/23/2015Routine
Observed/Discussed with Person in Charge:
1) Facility currently has no food items cooked from raw.
2) Facility uses commercial product quaternary ammonium (spray bottles) in place of sanitizing buckets.
3) Refrigeration required dairy products (butter, creamers, etc.) are placed on ice at buffet station.
4) Remaining waffle mix is discarded daily.
Abbreviations: RIF = Reach in Freezer, RIC = Reach in Cooler.
  • Employee Accommodations, Designated Areas
    Observation: Observed employee personal belongings (jacket, purse) not in a designated area to prevent contamination with food, equipment and single-use items.
    Correction: Provide lockers or other suitable facilities for employee personal belongings so that food, equipment, single-service and single-use articles to protect them from contamination
11/04/2014Routine
Discussed with Person in Charge:
1) Person in Charge was very knowledgeable concerning food safety practices.
2) Facility is clean and well maintained.
3) Facility uses Steramine sanitizer tablets (Quaternary ammonium)
4) RIF compressor leak.
5) Buffet area overhead light protection.
6) Sanitizer buckets.
Abbreviations: RIC = Reach in Cooler, RIF = Reach in Freezer
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: Observed cleaning rags in the handwash station in the preparation area.
    Correction: The handwash facility identified above is to be used for washing hands only
03/07/2014Risk Factor
Discussed with operator: 1. proper date marking if holding potentially hazardous food items, such as an opened container of milk, longer than 24 hours.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Advised by operator that equipment that has been washed and sanitized is then rinsed. Observed soapy water in one compartment of the 3 compartment sink
    Correction: the middle sink contained quaternary ammonium sanitizer
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee don new gloves without washing hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor . Observed boxes of coffee stored on floor next to the RIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Waffle batter @ 87'F, Butter @ 70'F and Cream Cheese @ 70'F at the buffet - cold holding at improper temperatures. Waffle batter, butter and cream cheese was voluntarily discarded during this inspection.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Food - Food Labels
    Observation: No nutrition labels were provided on BULK PACKAGED cereal for which there is a health or nutrient claim.
    Correction: Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if: 1. a health, nutrient content, or other claim is not made, 2. there are no state or local laws requiring labeling and, 3. the food is manufactured or prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. Hosizaki RIC and Hosizaki RIF compressors observed leaking inside these units.
    Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the prep area is blocked, with a cart, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
  • Plumbing System Maintained in Good Repair
    Observation: PLUMBING in poor repair. The air gap under the 3 compartment sink is out of alignment causing leaking when the compartments are draining.
    Correction: Repair and maintain all plumbing components ans fixtures.
08/19/2013Routine

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