- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods in five refrigeration units were found at temperatures above the maximum regulatory temperature for these foods.
Correction: Thermostat adjustment were made to all five refrigeration units.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: A trash receptacle for paper towels is not being kept near the hand sink.
Correction: A trash receptacle must be maintained near the hand sink whenever paper towels are provided for hand drying.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Hand drying provisions are not provided at the hand sink.
Correction: All hand sinks must be provided with hand drying provisions.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: A working container of chlorine was observed on a shelf beside a container of vinegar: neither container was labeled to identify the container contents.
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.
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03/25/2016 | Routine | |
- Hands - Where to Wash
Observation: An employee stated that she washes her hands in the 3-bay sink.
Correction: The practice of handwashing at the 3-bay sink must be discontinued.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Hair must be restrained to prevent hair contact with exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Cooling, Heating, and Holding Capacities
Observation: The thermometer in the Fogel, glass door refrigerator was observed at 44°F.
Correction: House maintenance was notified and the thermostat was adjusted.
- Sanitizing Solutions, Testing Devices
Observation: The person-in-charge was unable to produce sanitizer test strips.
Correction: A test kit for sanitizing solutions must be readily accessible for use.
- Kitchenware and Tableware
Observation: Single-use plasticware was observed and presented to customers with lip-contact surfaces positioned upward in dispenser.
Correction: Single-use utensils must be displayed/ dispensed in a manner that prevents contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: A trash receptacle was not found near the counter handwash sink.
Correction: A trash receptacle must be provided at the counter handwash sink.
- Hand Drying Provision
Observation: Hand towels are not being maintained at the handsink.
Correction: Disposable towels must be provided and maintained at this handsink.
- Handwashing Signage/Handwashing Facilities
Observation: Employee handwash signage was not found at the handwash sink.
Correction: Employee handwash signage must be kept at this handwash sink.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handsink behind the counter was observed in a very soiled condition.
Correction: This handsink must be maintained in a clean condition.
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02/06/2015 | Routine | |
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: A waste receptacle was not found in the vicinity of the hand sink.
Correction: A waste receptacle was placed near the hand sink.
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01/31/2014 | Routine | |
- Hand Drying Provision (repeated violation)
Observation: Neither hand towels nor a towel dispenser are being maintained in the vicinity of the hand sink.
Correction: A hand towel dispenser will be mounted on the counter beside the hand sink.
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01/25/2013 | Risk Factor | |
All foods are supplied by U.S. Foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cooked eggs in hot holding unit were being held at 125°F
Correction: Eggs were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hard boiled, shelled eggs in a self serve container were being held at 55°F
Correction: Eggs were discarded.
- Cooling, Heating, and Holding Capacities
Observation: Equipment used for cold holding and hot holding of potentially hazardous foods in self serve holding units appear to be inadequate for maintaining safe food holding temperatures.
Correction: If time as a public health control with written procedures and records is not used, then the equipment used must be capable of maintaining safe food holding temperatures.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Drain under handwash sink was observed leaking.
Correction: Maintenance repaired leak during inspection visit.
- Mops - Drying Mops
Observation: Mops were observed with heads resting against kitchen wall.
Correction: Mop holders are to be installed and used to allow air drying of mop heads and prevent soiling of kitchen walls.
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02/16/2012 | Routine | |
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