Stafford Quantico Courtyard, 375 Corporate Drive, Stafford, VA 22554 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Stafford Quantico Courtyard
Address: 375 Corporate Drive, Stafford, VA 22554
Type: Hotel Continental Breakfast
Phone: 703 221-6293
Total inspections: 2
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type
Discussed with the person in charge:
1. availability of sanitizer
2. attendance at a food safety class - information given
3. cooling
Employees have attend the food handler's class
EHS reviewed facility's temperature logs
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored in soap buckets between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) sour cream in the walk in cooler, the food should have been discarded 9 days ago. Food was discarded.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: The facility has been out quaternary ammonium sanitizing solution for several days. The point of contact made chlorine sanitizer solution.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Non-Food Contact Surfaces
    Observation: The following nonfood contact surfaces have accumulations of grime and debris: cabinet under the fryer, plastic bins, and the gasket on the reach in cooler
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
    Observation: Observed ceramic containers were found stacked while wet after cleaning and chemical sanitization. Items were taken to the dish machine area.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean ceramic plates were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Kitchenware and Tableware (corrected on site)
    Observation: Single-service coffee filters and forks are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
02/09/2016Routine
Discussed with the person in charge:
1. date marking
2. temperature of sanitizer
3. attendance at a food safety class
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued. Post your permit in an area where the public can see it.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following physical structures are noted in need of cleaning: floor drain across from the sandwich prep unit in the kitchen and the air vent covers in the walk in cooler
    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.
02/24/2015Routine

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