Discussed/Observed with Person in Charge:
1) Ware washing area located in laundry/maintenance area of facility.
2) Unnecessary items removed from Dry Storage Area.
3) No raw PHF/TTCS foods.
4) 3 compartment sink set-up.
5) Buffet area 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
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ware washing station is being used for purposes other than washing hands. Observed paint and maintenance equipment in hand sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the ware washing area.
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 (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink located in the buffet area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Flourescent lighting unit located in the dry storage area needs replacement tubes and has cracked shielding.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/01/2016 | Routine | |
Observed/Discussed with Person in Charge:
1) Facility name change from Comfort Inn to Quality Inn.
2) All hot holding food product/waffle mix discarded daily (w/in 4 hours).
3) 3 Compartment sink set-up.
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
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand sink in the warewashing area.
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
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09/14/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) 3 compartment sink, sanitizer, test kits.
2) Ware washing room includes linen cleaning area.
3) Unnecessary items in Storage Area.
4) All hot food/waffle mix discarded daily (w/in 4 hours).
5) Dining area is clean and 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
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the chlorine concentration of the chemical sanitizing ware washing and sanitizing buckets.
Correction: Obtain a Chlorine 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 (repeated violation)
Observation: The food contact equipment surface of the following equipment is observed soiled with accumulations of grime and debris: Cavity of Otis Spunkmeyer cookie oven.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the prep sink/hand washing lavatory in the ware washing area.
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
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the food facility. Observed drywall and other maintenance items, roll-up cots, etc. located in the storage room with cold holding units, cookie oven and dry storage.
Correction: Remove all unnecessary items from the food storage portion of 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.
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02/18/2015 | Routine | |
Discussed with Person in Charge:
1) 3 Compartment sink, sanitizer, test kits.
2) Equipment thermometers. Cold holding temperatures.
3) Menu items.
4) All hot holding food product/waffle mix discarded daily (w/in 4 hours.)
5) Ice machine maintenance.
6) Waffle mix.
7) Hand sink in ware washing area.
8) Unnecessary items in Storage area.
Abbreviations: RIF = Reach in Freezer, RIC = Reach in Cooler.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the following equipment is observed soiled with accumulations of grime and debris: cavity of Otis Spunkmeyer cookie oven.
Correction: Clean the food contact surface of the baking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment were not observed sanitized. The 3 compartment sink was not properly set-up and did not contain sanitizer solution.
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.
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06/20/2014 | Risk Factor | |
Discussed with Person in Charge:
1) No PHF foods noted in breakfast area during inspection.
2) Store food product in Display unit away from cooling vent, monitor and adjust internal temperature as needed.
3) Provide drying racks for utensil/equipment air drying and storage.
4) 3 compartment sink, sanitizing requirements.
5) Menu items.
Abbreviations: RIC = Reach in Cooler, RIF - Reach in Freezer,
- Food Storage - Clean and Dry Location
Observation: Observed boxes of cereal stored on the floor in dry storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine 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
Observation: The food contact equipment surface of the following equipment is observed soiled with accumulations of grime and debris: cavity of Otis Spunkmeyer cookie oven.
Correction: Clean the food contact surface of the baking 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
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: frost accumulation on interior of white uprite RIF/RIC unit #2, interior of all Reach in Cooler units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Serving pans and utensils air drying in sanitizer compartment of 3 compartment sink.
Correction: Provide a air-drying rack so Items can be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities noted in need of cleaning: wall & floor area adjacent to 3 compartment sink, floor in dry storage area.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: HVAC air ducts located above the griddle area noted in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed full sheets of drywall stored in the dry food storage area.
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.
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01/29/2014 | Routine | |
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
No food prep going on during inspection. Conducted a demonstration of how to properly set up the 3 compartment sink for washing, rinsing and sanitizing of equipment. Gave operator Servsafe Food Safety class information.
Discussed with operator: 1. ensure cardboard is not used to line shelving in cabinets 2. ensure to date mark any potentially hazardous food items that are held longer than 24 hours, such as opened milk containers 3. ensure the Va. Dept of Health permit is posted. 4. provide a detailed and thorough cleaning of the storage area.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures for hot and cold holding of potentially hazardous foods.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the EQUIPMENT is not safe. Observed fruit, such as apples, stored in grocery bags.
Correction: Repair or replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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 - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed 2 rollaway beds stored in the refrigeration units/storage area of this continental breakfast facility.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cooking and Baking Equipment
Observation: 1. The cavity of the microwave oven is observed soiled. The cavity of the Otis Spunkmeyer cookie oven.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. free standing fan in storage area 2. interior of cabinets in the breakfast area 3. interior and exterior of the juice machine 4. GE RIF observed in need of defrosting and cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed coffee cup lids stored under the handsink in the breakfast area
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Quality Inn Dahlgren, 4661 James Madison Parkway, King George, VA 22485 »