Staybridge Suites, 3860 Centerview Drive, Chantilly, VA 20151 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Staybridge Suites
Address: 3860 Centerview Drive, Chantilly, VA 20151
Type: Hotel Continental Breakfast
Total inspections: 3
Last inspection: 10/26/2015
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Inspection findings

Inspection date

Type
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: No chlorine sanitizer was provided for the dishmachine.
    Correction: The Certified Food Manager provided bleach solution for use at the three-vat sink. Sodium hypochlorite solution will be made available for the low temperature chemical sanitizing dishmachine today. The food employee who manages the kitchen and food operation is aware of proper wash, rinse, and sanitize procedures, including use of chlorine test strips.
10/26/2015Routine
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this visit. Thank you.
No violation noted during this evaluation.		09/15/2014Routine
The purpose of today's visit was to conduct a routine inspection.
Please fax or provide me an e-mail once the dishmachine is functional. Do NOT use the machine until the sanitizer is at a level of at least 50-100 ppm. Use your test strips to ensure that items are being sanitized properly, at least once a day.
Please be sure to review the employee health policy with all employees. Material in additional languages can be found on our website. Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: Jetglas has been replaced with a Jackson ES2000, sanitizer was not being dispensed during inspection.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
    Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice chute at soft drink machine and enclosed components of equipment are not being cleaned as required.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment being washed at dishmachine in kitchen.
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
08/01/2013Routine

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