Holiday Inn Express, 4755 James Madison Parkway, King George, VA 22485 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Holiday Inn Express
Address: 4755 James Madison Parkway, King George, VA 22485
Type: Hotel Continental Breakfast
Phone: 540 644-1500
Total inspections: 4
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type
Observed/Discussed with Person in Charge:
1) Hand sink available in kitchen/ware washing area.
2) No raw PHF/TTCS foods.
3) Facility is clean & well maintained.
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.		02/01/2016Routine
Observed/Discussed with Person in Charge:
1) Hand sink available in kitchen/ware washing area.
2) Facility is clean and well maintained.
3) Upstairs cold holding unit & dry storage area no longer in use.
4) Check kitchen ceiling lighting for shatter-resistant bulbs.
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
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Ceiling can lights in the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
02/23/2015Routine
Discussed with Person in Charge:
1) Provided Sample Employee Health Policy Agreement.
2) Equipment temperature devices.
3) Hand sink available in kitchen/warewashing area.
4) Sanitizer test kit.
5) Facility dining/kitchen area is clean and well maintained.
6) Upstairs cold holding unit & dry storage areas.
  • Temperature Measuring Devices
    Observation: There were no temperature measuring devices located in any of the Cold Holding units.
    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.
  • Equipment - Cooking and Baking Equipment (repeated violation)
    Observation: The interior surfaces of the small convection oven is observed soiled with accumulations of grime and debris.
    Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • Light Bulbs Protective Shielding
    Observation: Ceiling can lights in the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
02/20/2014Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the 3 compartment sink measured 100 ppm.
Discussed with operator: 1. ensure there is a small diameter probe thermometer for taking temperatures of thin foods, such as omelets 2. replace the small strip of coving that was removed to allow for the installation of the new refrigerator/freezer unit 3. please submit a copy of the next pest control service work order - ensure interior of cabinets and other equipment is routinely inspected for evidence of pests 4. ensure the cabinets under the 3 compartment sink are repainted when needed.
  • Sanitizing Solutions, Testing Devices (corrected on site)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Gave operator enough test strips to use until receipt of the working test kit tomorrow.
    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 - Cooking and Baking Equipment (corrected on site)
    Observation: The food contact equipment surface of the interior of the convection oven is observed soiled with accumulations of grime and debris.
    Correction: Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. interior of cabinets and cabinet drawers 2, interior of the juice machine 3. storage shelving in the 3 compartment sink area.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
03/27/2013Routine

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