Microtel Inn, 501 Operations Dr, Newport News, VA 23602 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The following was noted: (1) Single service items (plastic eating utensils) needed to be positioned so that the business ends are not touched initially by the public
- Kitchenware and Tableware
Observation: The single-service or single-use articles (plastic knives, spoons and folks) were not displayed so that the food- or lip-contact surfaces were protected from contamination
Correction: Display the single-service and single-use articles (plastic knives, spoons and folks) so that the food- or lip-contact surfaces are protected from contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Not all working containers of cleaning chemicals were properly labeled to identify product and usage.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
10/27/2015 | Routine | |
Re-inspection revealed the following: A 3-compartment sink was installed
- Person in Charge (repeated violation)
Observation: Foodhandlers have not obtain training in food sanitation.
Correction: Train all employees in food safety. All Foodhandlers require minimal foodhandler training. A schedule of foodhandler's classes was given.
|
01/28/2015 | Follow-up | |
Food Permit was re-issued today.
- Person in Charge
Observation: Foodhandlers have not obtain training in food sanitation.
Correction: Train all employees in food safety. All Foodhandlers require minimal foodhandler training. A schedule of foodhandler's classes was given.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found cream cheese inside cooler unit in Serving Area cold holding at 46 F
Correction: and found waffle batter inside the dispenser unit sitting on top of ice packs cold holding at 66 F.
- Cooling, Heating, and Holding Capacities
Observation: The cooler unit in the Serving area was operating at marginal temperatures and was not cold enough to maintain foods at temperatures lower than 41 F.
Correction: Lower the temperature of the cooler unit so that it can cold hold foods at 41 f or lower.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 2-vat or 3-vat sink located in the establishment.
Correction: Install a 2 vat or 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. If a 2-vat sink is provided, then a detergent-sanitizing agent is to be used.
- Critical: Handwashing Lavatory*
Observation: There was no hand sink that was in easy access to the warewashing and food preparation areas.
Correction: Provide a separate hand sink that is accessible to both the warewashing and food preparation areas.
- Handwashing Signage/Handwashing Facilities
Observation: Not all washrooms used by Foodhandlers were provided with signages to remind Foodhandlers to wash their hands.
Correction: Provide a sign or poster inside the washrooms to remind Foodhandlers to wash their hands.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Container of cleaning agents was not labelled to indicate content or for what it is used for.
Correction: All working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/11/2014 | Routine | |
Permit issued at time of inspection.
No violation noted during this evaluation. | 08/30/2013 | Routine | |
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