- Critical: Employee Health* (corrected on site)
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: 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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ham hot holding at improper temperatures of 120-134°F .
Correction: Ham must be added to time as a public health control policy until hot holding equipment is provided that can hold foods at a temperature of at least 135 °F. 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* (corrected on site)
Observation: Milk (55 °F) and hard boiled eggs (55°F) in self service refrigeration unit on the buffet line cold holding at improper temperatures. Butter (50°F ) and cream cheese (67°F) stored on trays above ice packs on buffet cold holding at improper temperatures.
Correction: Repair refrigeration unit that holds the dairy products and hard boiled eggs on the buffet line. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below until repair is made. Operator has insulated containers for milk that will be in use until refrigerator is repaired. The butter and cream cheese is to be placed in self draining bowls filled with ice on the line, or placed under refrigeration that is capable of maintaining a temperature of 41 °F or below. Time as a public health control was considered, but the operator does not wish to throw away the milk, cream cheese and butters at the end of breakfast each day.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Another method of temperature control was observed after time was implemented as the control for butter, cream cheese and sausage. These items located on the buffet are kept instead of being discarded at the end of the 4 hr time period implemented for time control. Butter and cream cheese are using cold holding as a temperature control. Sausage is being hot held for temperature control.
Correction: Discard food that has been placed on the time control policy at the end of the 4 hr period. If foods are to be kept at the end of the 4 hr period they must be taken off of the time control policy. Hot held foods taken off of the time control policy should be kept at 135°F or above. Cold foods to be taken off of time control must be maintained at 41°F or below. Currently, the equipment in use is unable to hold foods at the required temperature for hot holding.
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05/10/2013 | Routine | |
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