Springhill Suites By Marriott, 138 Spring St, Herndon, VA 20170 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: An employee was observed eating, in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED STAFF EATING FOOD INSIDE THE PREP KITCHEN AREA.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH EMPLOYEE AND FOOD BOWL WAS TAKEN OUT OF THE KITCHEN.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED SHREDDED CHEESE AT 61F AND SALSA AT 55 F IN CONTAINERS ON THE FRONT BUFFET LINE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. BOTH ITEMS WERE DISCARDED, DISCUSSED WITH MANAGER TO KEEP THE ITEMS ON ICE UNLESS THEY WISH TO USE TIME AS A MEANS OF PUBLIC HEALTH CONTROL FOR BUFFET ITEMS.
|
08/24/2015 | Routine | |
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED A SMALL BLACK MICROWAVE AT THE BUFFET LINE THAT IS NOT APPROVED FOR COMMERCIAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. MANAGER HAS BEEN ASKED TO REPLACE /REMOVE THE MICROWAVE.
|
08/12/2014 | Routine | |
| No violation noted during this evaluation. | 03/20/2013 | Routine | |
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