Sleep Inn, 135 Nye Cr., Wytheville, VA 24382 - Hotel Continental Breakfast inspection findings and violations

Business Info

Restaurant: Sleep Inn
Address: 135 Nye Cr., Wytheville, VA 24382
Type: Hotel Continental Breakfast
Phone: 276 625-0667
Total inspections: 4
Last inspection: 04/24/2015

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Inspection findings	Inspection date	Type
Notes: Owner had both of his breakfast/food service employees take the ServSafe Foodhandler online course. Certificates of completion are posted in the kitchen. Facility had rearranged food storage and taken quick action to ensure the safety and organization of all food and food contact equipment. The majority of the food has been moved from the storage room and is being stored in cabinets in the breakfast area. Owner is in the process of installing wire shelving in the storage room for any food or food contact equipment that needs to be kept there. An infrared thermometer had been purchased for the facility. Owner will also purchase a digital thermometer prior to expanding food service menu. Owner has plans for a kitchen remodel to be done with in the next 60 days. The remodel will include the addition of a handsink in the kitchen as well as an upgrade from a 2 compartment sink to a 3 compartment sink. Discussed wire shelving to be installed above the 3 compartment sink to allow for air drying of equipment and utensils and the addition of a small convection oven to allow for expansion of the breakfast menu. Contact the health department for approval of plans prior to the actual remodel. Critical: Handwashing Lavatory* (repeated violation) Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.	04/24/2015	Follow-up
Notes: Do not save milk that has been out on the breakfast bar if it reaches a temperature over 41 degrees. Stock the milk in smaller quantities and refill as needed to minimize amount of milk discarded at the end of breakfast service. A handsink needs to be installed in the kitchen. Employees are not allowed to use the two compartment sink used for warewashing as a handsink. Food service employees need to have training in proper food safety temperatures and procedures. The counter top refrigerator in the breakfast bar needs a new hanging thermometer Critical: Demonstration of Knowledge* (repeated violation) Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. The person in charge also failed to state the correct procedures for washing, rinsing, and sanitizing food contact 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. Critical: Employee Health* Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Food Storage - Prohibited Areas Observation: Food stored next to and with chemicals and other potential sources of contamination. Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: All food items in the Frigidaire residential refrigerator in the kitchen is cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Temperature - Food Temperature Measuring Devices - Provided 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. Warewashing Sinks, Use Limitation Observation: The compartment(s) of the manual warewashing sink was observed used for handwashing activity. Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: The food-contact surfaces of all food contact equipment and utensils are not being sanitized after washing and rinsing. 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. Critical: Handwashing Lavatory* Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.	04/22/2015	Routine
No violation noted during this evaluation.	07/18/2014	Risk Factor
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. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Warewashing - Manual Warewashing, Sink Compartment Requirements Observation: Employees are using a 2-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established. Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established.	09/25/2013	Routine

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