Overall excellent. Clean well organized facility with sanitizer present at 200 ppm Cl. Good overall food temperatures with foods cold holding in the tabletop unit above temperature. Unit stocked for breakfast each day from main refrigerator then keep empty the rest of the day. Unit ices up and needs manual defrost periodically causing high cold holding temperatures. SUGGEST: Keep a bottle of water in unit label test water: Test with calibrated food thermometer each day before loading. Water temperature should gradually go up even before ice is visible and alert staff to defrost unit before unit has poor cold holding temperatures. No direct food handling seen during inspection. Utensils in place to prevent hand contamination. Good employee health symptom knowledge, review done for diseases. Ensure all staff know and understand entire policy. Currently two staff with district food handler cards, ensure any remaining staff that may assist with breakfast area also obtain cards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods in the tabletop unit cold holding above 41 F. Cream cheese 48 F and yogurt 45 F x 2.5 hrs.
Correction: Suggest return half of food to reach in refrigerator to cool and cold hold, at the end of breakfast (total 4 hrs) discard remaining yogurt, cream cheese, and butter. Defrost unit after breakfast and call EHS with temperatures. ***PUT in place a procedure to ensure unit is defrosted before foods cold hold above 41 F.*
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Unwrapped stir straws in open container, observed unprotected from contamination.
Correction: Store single service stir straws in dispenser or use individually wrapped stir straws.
|
11/25/2015 | Routine | |
Overall very good. Clean well organized facility with overall good food temperatures, good glove use, good handwashing and sanitizer in place and used. Food storage good. Employee health policy not well known / understood. Reviewed. Tabletop refrigerator with bottom hold area foods just above temperature and corrected - suggest taking food temperatures to ensure good food holding. Most staff need district food handler cards. Obtain within 2 weeks.
- Person in Charge (repeated violation)
Observation: Half of kitchen staff need current district food handler cards.
Correction: Obtain current cards right away, and no later than in 2 weeks.
- Critical: Employee Health* (corrected on site)
Observation: Staff with mixed knowledge about the employee health policy.
Correction: Policy requirements reviewed and flyer given. Ensure all staff understand symptoms that require exclusion, reportable diseases and when staff can return to work.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Boiled eggs in bottom holding of tabletop refrigeration unit checked at 44 F with EHS thermocouple calibrated at 32.1 F. Eggs present for 4 hours - and per staff look bad.
Correction: Eggs voluntarily discarded. Refrigerator emptied to defrost. Suggest always check at least 1 food item from each refrigerator with a calibrated, sanitized food thermometer to ensure proper cold holding (and indicate when unit is due to defrost). Always check the item with that will have the highest temperature - ie closest to the door and in this case the bottom shelf - farthest from the fan.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Unwrapped stir straws in open cup in use.
Correction: Use a dispenser or obtain and use wrapped stir straws to prevent contamination.
|
05/15/2015 | Routine | |
Overall mixed inspection. No staff with required district food handler card to ensure basic food safety training is in place. Staff initially could not find food thermometer, did not know basics of sanitizing, taking food temperatures, calibrating thermometer, required food temperatures, or employee health policy etc. Information reviewed during inspection. Per staff dishes done with hot soapy water with bleach. Discussed all dishes that have direct contact with food must be washed in hot soapy water, rinsed then sanitized in chlorine solution and air dried. Tabletop refrigerator iced up with high food temperatures for some foods. Facility clean, well maintained, with good cold holding in main unit and good hot holding temperatures, good handwashing and good no bare hand contact.
- Person in Charge (repeated violation)
Observation: No staff present with district required food handler cards, policy in place to ensure restaurant staff have basic food safety training. Staff did not know basic food safety information.
Correction: Ensure all staff that work in the kitchen (normally 3 people) obtain current district food handler cards by the end of the month.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Most food in the tabletop reach in refrigerator cold holding from 45-57 F. Temperatures taken with EHS thermocouple calibrated at 32.1 F. Foods present > 4 hours. Unit with ice build up. Unit with history of icing up and poor food temperatures when ice build up is present.
Correction: Out of temperature foods voluntarily discarded. Cream cheese checked at 33 F moved to kitchen refrigerator. Defrost unit. Check temperatures. Suggest taking representative food temperatures with a calibrated, sanitized food thermometer before beginning food prep for the day and no less than every 4 hours. Suggest routinely defrosting unit to prevent ice build up and poor food temperatures.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
11/07/2014 | Routine | |
EHS contacted facility to get status of tabletop unit. Clerk checked, unit down in temperature day of inspection and at 36 F now.
No violation noted during this evaluation. | 04/30/2014 | Other | |
Overall clean well organized facility. Suggest a daily check list to check concentration of sanitizer and check food temperatures before starting and no less than every 4 hours. Noted Health permit for food facility kept in kitchen. Ensure permit is placed in view of the public.
- Person in Charge
Observation: Staff with outdated or no Western Tidewater Food Handlers Cards. Food temperatures not taken. Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Ensure all staff including night shift staff who stock and set up breakfast area and morning staff who oversee breakfast area obtain Western Tidewater Food Handler cards right away.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All potentially hazardous foods in the tabletop, self serve refrigerator cold holding from 48-52 x 4 hrs. Boiled eggs, 52 F, cream cheese, 50 F, butter, 49 F, yogurt, 48 F. All food temperatures internal and taken by EHS thermocouple calibrated at 32.0 F.
Correction: Out of temperature foods voluntarily thrown away. Refrigerator turned down. Suggest taking foods with calibrated, sanitized food thermometer to ensure food holding temperatures are safe. Harmful bacterial can grow in foods held out of temperature and cause food borne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify reheating temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution present in 2 unlabeled spay bottles, possibly at full strength bleach.
Correction: Both bottles of bleach diluted to 200 ppm Cl during inspection. Both bottles labeled. No other chlorine present. Ensure bleach is present to prepare additional sanitizing solution.
|
04/28/2014 | Routine | |
EHS's to hotel for inspection and follow up for tabletop reach in refrigerator. RIR defrosted on 29 March, cleaned and turned on, temperature now 28 F by unit thermometer. Discussed, usual temperature 36 or 37 to 39 for good food temperatures and to keep unit from freezing. Monitor unit and food temperatures and adjust if needed.
No violation noted during this evaluation. | 04/02/2013 | Follow-up | |
Overall good sanitation noted. Good handwashing seen, clean well organized facility. Food low risk, with no raw meats, eggs, etc. Sanitizer not made prior to beginning of inspection and was made at > 200 ppm Cl during inspection. Discussed, dilute sanitizing solution to 50-200 ppm. No actual food prep done on counter tops, however, discussed, please sanitize all kitchen counter tops and all food equipment handles prior to preparing breakfast for service, when soiled and when breakfast is done. Breakfast time frame less than 4 hours. EHS thermocouple calibrated at 32.3 F and facility thermometer calibrated at 33.8 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt and boiled eggs in small tabletop refrigerator cold holding above 41 F x 3 hours and 45 minutes. Build up of ice noted on coils and internal thermometer reading 49 F.
Correction: Out of temperature foods voluntarily discarded. Discussed, defrost and call for maintenance if unit will not return to proper temperatures after done. Suggest checking at least 1 food temperature on opening and before the end of breakfast period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed milk and boiled eggs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
03/29/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Quality Inn & Suites, 1620 Armory Drive, Franklin, VA 23851 »