Microtel Inn & Suites, 5704 Seminole Avenue, Lynchburg, VA 24501 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Microtel Inn & Suites
Address: 5704 Seminole Avenue, Lynchburg, VA 24501
Type: Hotel Continental Breakfast
Total inspections: 6
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type
NOTE: When using time as your control, cream cheese and the whipped spread cannot reach above 41 degrees F. and then be put back into the fridge and used again. All food that is outside of the fridge/temperature control must be thrown away at the end of the breakfast service each day. Discussed proper glove usage - the need to wash hands prior to putting on gloves, change gloves after cleaning or touching any potentially contaminated surfaces, etc. Also, please ensure food containers are not stored on the floor. Left handout on upcoming ServSafe food handler class in January and highly encourage management to have all food staff attend a food safety training sometime in 2016.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for employees to monitor the concentration of the chemical sanitizing solution (Quat).
    Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Follow manufacturer's guidelines, but in general Quat should be 200-400 PPM.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: No single-use papertowels were available at the only hand sink in the food prep area. A small cloth towel was hanging on the side of the sink.
    Correction: Keep single-use paper towels in the kitchen/food prep area. Bacteria can grow on moist towels and contaminate hands when you dry hands on multiple use, cloth towel. Please keep papertowel rolls in stock to help encourage food staff to properly wash their hands with soap and water, dry hands with paper towel and then turn off sink knobs with paper towel.
12/10/2015Routine
All violations from June 22, 2015 inspection corrected. NOTE: Thank You! Good job with new cooler holding items 41 degrees F. & below on breakfast buffet.
No violation noted during this evaluation.		07/06/2015Follow-up
NOTE: Discussed 41 degrees being maximum cold holding temperature. Again encouraged food handlers and management to attend food safety training. Foods such as milk, yogurt, etc. that reach above 41 degrees F. during breakfast service should not be re-served next day. Reminder to have paper towel holder/dispenser at hand sink.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods were found being held at improper temperatures which could allow microbial growth that leads to foodborne illness. Cream cheese was 61 degrees F., milk was 51-52 degrees F., & peach yogurt was 49-54 degrees F.
    Correction: Cold holding is 41 degrees F. or below - ensure foods that require temperature control, such as meat or dairy products, are kept on ice or in a cooler capable of maintaining foods 41 degrees F. or below. Recommend keeping milk cooler 36 degrees F. to help compensate for opening/closing.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods were found being held at improper temperatures, which could allow growth that leads to foodborne illness. Cream cheese was 70 degrees F., milk was 50-53 degrees F., and whipped spread was 59 degrees F.
    Correction: Cold holding is 41 degrees F. or below - ensure foods that require temperature control are kept on ice or in a cooler capable of keeping foods cold enough. Recommended keeping milk cooler 36 degrees F. to compensate for opening/closing. Also spot check internal food temperatures.
06/26/2015Follow-up
NOTE: Cream cheese or other food cannot reach above 41 degrees F., then be put back in fridge & process repeated next day. Discussed cold holding temperature being 41 degrees F. Left handout on 2015 ServSafe training and encouraged food handlers/management to attend. Good separate storage of chemicals away from/below food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods were found being held at improper temperatures, which could allow growth that leads to foodborne illness. Cream cheese was 70 degrees F., milk was 50-53 degrees F., and whipped spread was 59 degrees F.
    Correction: Cold holding is 41 degrees F. or below - ensure foods that require temperature control are kept on ice or in a cooler capable of keeping foods cold enough. Recommended keeping milk cooler 36 degrees F. to compensate for opening/closing. Also spot check internal food temperatures.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: There was no metal stem probe thermometer to monitor reheating, cold holding, or hot holding food temperatures.
    Correction: Obtain a metal stem probe thermometer and regularly monitor food temperatures.
  • Hand Drying Provision
    Observation: No single-use papertowels were available in the food prep area. Employees are using a cloth hand towel for drying hands.
    Correction: Keep single-use paper towels in kitchen/food prep area & train employees on only using these.
06/22/2015Routine
NOTE: Good job having tongs and/or spoons available at all stations on breakfast bar. An employee health policy was explained & left with management. Demonstrated monitoring Quat sanitizer strength and discussed monitoring hot holding (135 degree F. or above) and cold holding (41 degrees F. or below) temperatures. Good job storing chemicals/cleaners below and away from foods.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: No metal stem probe thermometer was available to monitor the reheating, hot holding, or cold holding food temperatures.
    Correction: Obtain a thermometer & regularly monitor internal food temperatures.
09/18/2014Follow-up
No violations noted during today's (7-31-2014) inspection. Permit was issued.
Note: Discussed having a thermometer in all fridges/coolers. An employee health policy (1-B) was left and explained.
No violation noted during this evaluation.		07/31/2014Routine

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