Food temperatures were good. The utensils were being washed rinsed and sanitized. The quat sanitizer at the 3 vat sink was good @ 200 ppm.
- Equipment - Good Repair and Proper Adjustment
Observation: The juice dispenser was observed with a crack in it that is tape up. This prevents necessary maintenance and easy cleaning.
Correction: Replace juice dispenser with one that is smooth and easily cleanable,
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under and between the large cooler and freezer noted 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.
|
11/17/2015 | Routine | |
All food temperatures were within the acceptable range. Employee reviewed the reportable illnesses with me. Food was being monitored at the buffet.
- 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 quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
04/29/2015 | Routine | |
All food temperatures were good. The dish machine was sanitizing with hot water with a utensil temperature of 172 degrees F. Manager provided information on the big 5 reportable illnesses.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The pans were observed washed and rinsed but not sanitized.. All other food utensils are ran through the dish machine and were sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
04/10/2014 | Risk Factor | |
Health department permit has expired. Time to apply for your yearly permits. All foods were within the acceptable range. The dish machine was sanitizing with hot water with a utensil temperature of 166 degrees F. Staff provided correct information on reportable illnesses.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination as the coffee filters and the Styrofoam bowels were uncovered.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under equipment and 3 compartment sink noted 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.
|
09/25/2013 | Routine | |
Food temperatures were all within the acceptable range. Time control is used at the breakfast buffet and some of the food items were still held above 135 degrees. The dish machine was sanitizing with hot water with a utensil temperature of 183 degrees. The quat sanitizer at the 3 compartment sink was good @ 400 ppm. Permit has expired. Time to apply for a new health department permit. No violation noted during this evaluation. | 03/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Homewood Suites-Leesburg, 115 Fort Evans Rd, Leesburg, VA 20176 »