Restaurant: Howard Johnson Inn
Address: 437 Roanoke Road, Daleville, VA 24083
Type: Hotel Continental Breakfast
Phone: 540 772-3022
Total inspections: 3
Last inspection: 01/06/2016
Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
Premises - Maintaining Premises - Unnecessary Items and Litter Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
Premises - Maintaining Premises - Unnecessary Items and Litter Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
01/06/2016
Routine
Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors and walls in the kitchen and storage areas 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.
12/23/2014
Routine
Critical: Cooling* (corrected on site) Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Clean TABLEWARE were not observed stored in a position to allow air-drying.
Correction: Store TABLEWARE in a self-draining sanitary position that allows air-drying.
Handwashing Cleanser - Availability Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Handwashing Signage/Handwashing Facilities Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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