There was no food in preparation at time of inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Scrambled eggs hot holding at improper temperature.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. The health department is aware that this establishment's standard procedure is to discard hot-held PHF/TCS foods at the end of each day's service, and prepare fresh offerings the next morning.
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01/29/2016 | Routine | |
This inspection was received by Sarah Sorukas.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Unapproved type of bleach ("splashless") used for sanitizing solution.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. If using chlorine bleach, use only plain bleach (regular strength or concentrated). Do not use splashless, scented, stain-seeking, outdoor use, non-chlorine, etc. bleach types.
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07/20/2015 | Routine | |
- Temperature Measuring Devices - Food
Observation: The facility does not presently have a food temperature thermometer to monitor cold-holding temperature trends.
Correction: Provide a temperature-measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: A temperature measuring device (air temp), if present, could not be located in the "Roper" refrigerator in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Install and keep the thermometer in the warmest part of cold-holding equipment.
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01/23/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some cartons of milk and yogurt cold holding at improper temperatures (others OK).
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. *** The affected items were discarded
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The substance used as a sanitizing agent in the wiping cloths bucket for use on food contact surfaces does not meet the requirements of 40 CFR 180.940. "Splashless bleach" was being used instead of plain chlorine bleach.
Correction: Utilize only santizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. "Splashless" bleach is not intended for sanitizing, as per manufacturer's label.
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07/03/2014 | Routine | |
- 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
Correction: symptoms of foodborne illnesses
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use: (a) not immersed in sanitizer solution between uses and (b) inappropriate type of sanitizer had been provided (scented variety of bleach with no percentage of an active ingredient stated on label).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. If chlorine is used as sanitizer, provide and use unscented bleach of known concentration of active ingredient. Reviewed procedures for making proper sanitizer strength with staff
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution (chlorine) as it is used in the food service area.
Correction: Obtain a test kit intended to measure sanitizing solutions used in food service (versus in laundry or in swimming pools), so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Hotel manager will request a test kit on today's order to the food service supplier for anticipated delivery on the next day.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Locker or other suitable facilities such as coat racks are not located to protect food, clean equipment and utensils and linens, or single-service articles, from contamination. Employee jackets were observed on top of food service items on shelves in the food preparation area.
Correction: Locate lockers or other suitable facilities such as coat racks so that food, equipment/utensils/linens, and single-service/single-use articles are protected from contamination. Hotel manager put in work order for maintenance staff to install appropriate fixtures for food workers' belongings.
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01/16/2014 | Routine | |
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door to parking lot observed not closing completely. NOTE: P.I.C. INFORMED THAT MANAGEMENT WAS AWARE OF THE PROBLEM AND A PART TO REPAIR THE DOOR WAS ALREADY ON ORDER.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/25/2013 | Routine | |
Discussed upcoming risk-management training that the company will provide for hotel employees, which will include food handling safety issues. Lancaster County Health Department would appreciate having copies of completion certificates for participants in this training.
- Equipment - Cooking and Baking Equipment
Observation: The food contact surfaces of the convection oven interior and the table-top reach-in self-serve dairy cooler were observed soiled with minor accumulations of grime and debris.
Correction: Clean the food contact surface of all equipment to prevent accumulations that may reduce heat transfer to adequately cook or refrigerate food, and to prevent attract of insects or rodents when not in use.
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01/11/2013 | Routine | |
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