| No violation noted during this evaluation. | 12/09/2015 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cloth towels used to dry equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The ice chute, the upsplash and the catch tray underneath of the 1st floor ice machine were observed with black and pink mold.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the upsplash on the orange juice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hot water handle on the faucet of the 3 compartment sink sprays water when in the on position.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory next to the 3 compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory beside the 3 compartment sink.
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
|
11/18/2015 | Follow-up | |
Abbreviations: PIC=person in charge
- 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.
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: Hands - When to Wash*
Observation: The PIC failed to wash her hands after running the front counter and before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Returned Food and Reservice of Food* (corrected on site)
Observation: The unwrapped bagels, muffins and hard boiled eggs are re-served for human consumption after being served on the continental breakfast. Directed PIC to discard such items.
Correction: Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cloth towels used to dry equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 2 of the RIC's.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium 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 - Non-Food Contact Surfaces and Utensils
Observation: The ice chute, the upsplash and the catch tray underneath of the 1st floor ice machine were observed with black and pink mold.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the upsplash on the orange juice machine has accumulations of grime and debris.
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
Observation: Single service spoons and forks were displayed with the food contact side up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: The hot water handle on the faucet of the 3 compartment sink sprays water when in the on position.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory next to the 3 compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory beside the 3 compartment sink.
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
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand washing sink beside the 3 compartment sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
10/30/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Demonstration of Knowledge* (corrected on site)
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, Gave information on temperatures to PIC
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* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Information given to PIC regarding symptoms and illnesses.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention. 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 (corrected on site)
Observation: PIC stated that there is no employee health policy restricting employees with certain illnesses. Sample of employee health policy was given to PIC.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Non-Food Contact Surfaces (repeated violation)
Observation: The exterior of all of the RIC's and RIF's have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
11/19/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed yogurt cold holding at improper temperatures in RIC at the buffet. Yogurt 45'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
07/01/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several of the RIC's and RIF's.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the RIC's have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
11/25/2013 | Routine | |
Discussed the following with the Person-in-Charge:
1) Discard unnecessary items.
2) Cleaning procedures - dry cloth towels and cleaning/sanitizing buckets.
3) Wet drying procedures.
4) Health permit.
5) Employee certification.
Abbreviations: RIC - Reach in Cooler, RIF - Reach in Freezer
Note: Inspection report written 9:00 - 10:30 AM, Person in Charge consultation @ 3:00 PM on day of inspection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed the following foods not protected because it was not in packages, covered containers, or wrapped. Open box of apples in preparation area, uncovered brew coffee (in filters).
Correction: Store food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following refrigeration equipment: RIC in dishwashing area, RIC in preparation area, broken thermometer in Display unit located in preparation area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the storage cabinet in preparation area is missing.
Correction: Repair the cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cabinet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Dispensing area of juice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: ice building in the RIF in the dry storage area, interior and exterior surfaces cabinets in the preparation area, gaskets of the refrigeration units in the dishwashing area, preparation area and dry storage area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dishwashing area is being used for purposes other than washing hands. Observed storage of dishwashing detetergent and sanitizer test strips in hand sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container in the unisex toilet room located adjacent to the breakfast buffet.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision (corrected on site)
Observation: Observed cloth towels being used for hand drying at the hand washing lavatory in the dishwashing 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
- Physical Facilities in Good Repair
Observation: Observed large drywall hole in wall under the 3 compartment sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling of dry storage area in the noted in need of cleaning.
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.
|
12/11/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sleep Inn, 595 Warrenton Road, Fredericksburg, VA 22406 »