Springhill Suites Alexandria Old Town Southwest (Food), 2950 Eisenhower Ave, Alexandria, VA 22314 - Hotel Continental Breakfast inspection findings and violations

Business Info

Restaurant: SpringHill Suites Alexandria Old Town Southwest (Food)
Address: 2950 Eisenhower Ave, Alexandria, VA 22314
Type: Hotel Continental Breakfast
Phone: 703 317-0013
Total inspections: 8
Last inspection: 02/03/2016

Restaurant representatives - add corrected or new information about Springhill Suites Alexandria Old Town Southwest (Food), 2950 Eisenhower Ave, Alexandria, VA 22314 »

Inspection findings	Inspection date	Type
This visit was made to follow up to the re-inspection conducted on January 29 2016. The following corrective actions have been taken: - The 2 door Beverage Air refrigerator has been repaired and is maintaining temperatures of around 41°F. Please continue to monitor the temperatures of this unit Note: Please monitor the two small undercounter units on the buffet line to ensure that they are maintaining temperature of 41°F or below. Critical: Certified Food Manager: Presence Required (repeated violation) Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.	02/03/2016	Follow-up
This visit was made to follow up to the risk based assessment conducted on December 18, 2015. The following issues require attention: 1. The two door Beverage Air reach-in refrigerator is not maintaining temperatures of 41°F or below. Time/temperature control for safety foods (TCS foods) must be held cold at 41°F or below. Please have this unit repaired. Do not store any TCS foods including liquid eggs, milk or cut green leaf vegetables in this unit until it is serviced. A follow up visit will be conducted in approximately 3 business days to confirm. 2. Please fax a copy of the Northern Virginia Certified Food Protection Manager's card to our office at (703) 746-4919 or e-mail to: eric.spring@vdh.virginia.gov once the staff has obtained it. Breakfast service had ended at the time of the visit and employee holding this card was not present. Repeat Observations are Subject to Civil Penalty Critical: Certified Food Manager: Presence Required (repeated violation) Observation:* Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were measured at improper temperatures: milk and liquid eggs in the two door Beverage Air unit in the back were at 45-46°F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge discarded all of the milk, liquid eggs and bagged spinach. Do not store any time/temperature control for safety foods in this unit until it is repaired. A follow up visit will be conducted in apprximately 3 business days to confirm.	01/29/2016	Follow-up
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention: 1. Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. The establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. 2. Please monitor the temperature of the 2 door reach in refrigerator in the back. Time/temperature control for safety foods (TCS foods) like milk, and eggs must be held cold at 41°F or below. Use the two door undercounter unit in the back if the unit is not maintaining temperatures. The temperatures will be checked at the follow up visit. Note: - The stem thermometer in the kitchen was calibrated. The thermometer was off by about 15°F. Please check the temperature of the thermometer periodically in a cup of ice water to ensure it is functioning properly Repeat Observations are Subject to Civil Penalty Critical: Certified Food Manager: Presence Required Observation:* Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site) Observation: Packaged eggs in the 2 door reach in refrigerator had mold on them. Correction: All food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Eggs were discarded by Person in Charge. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were measured at improper temperatures: Milk in the 2 door reach in was at 47°F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Milk was discarded. Please monitor the temperature of this unit to ensure that it is maintaining temperatures of 41°F or below.	12/18/2015	Risk Factor
Critical: Food on Display Protected From Contamination (repeated violation) Observation: The food on display is not protected from contamination. Food items on "pastry/bread" buffet not protected from consumer contamination. Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination. A sneezeguard or containers (covered) shall be used to protect food from contamination. (cuurent sneezeguard does not protect food)	06/02/2015	Routine
Spoke to engineer about modifying system present so it provides suitable protection. Critical: Food on Display Protected From Contamination Observation: Pastry & bagels/breads on self-service line not protected from contamination. Correction: Provide sneezeguard that covers foods from consumer contamination. Provide utensils (tong's) so consumers do not use their hands for dispensing items.	11/13/2014	Routine
Hand Drying Provision / Continuous Towel System (corrected on site) Observation: No paper towels at hand sink at start of inspection. Correction: Hand sinks shall be properly stocked with soap and paper towels at all times. (corrected).	05/13/2014	Routine
This visit was made to conduct a routine food safety evaluation. Good overall cleanliness and improvement of employee health policy. I suggest keeping milk offered for service in a more insulated container that will keep it below 41 degrees, or keeping on ice up to the top level of the milk in the container. An ice pack on the bottom will not keep the whole container cold enough. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were measured at improper temperatures: milk and shelled hard boiled eggs on serving line. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.	11/06/2013	Risk Factor Assessment
This visit was conducted to complete a routine food safety evaluation. 1. You must ensure that milk on your buffet is maintained at 41 °F or below. 2. Ensure that all team members are aware of your employee health policy. 3. The kitchen was noted to be clean, and hot holding temperatures correct at the time of the evaluation. Critical: Employee Health Policy Requirements (corrected on site) (repeated violation) Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM could not recall the Big 5 reportable illnesses. Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella) Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: Milk on the buffet was observed at 48°F Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Milk discarded) Hand Drying Provision / Individual, Disposable Towels (corrected on site) Observation: The kitchen paper towel dispenser was empty. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Refilled)	05/21/2013	Routine

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