Milk-ST-Delivery 40 minutes prior to the inspection measured 44*F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the following foods cold holding at improper temperatures in the small display RIC: cream cheese (51*F) and Milk (50*F). PIC removed some products to another RIC. EHS recommended that the display RIC not be so overly stocked with product to have better air flow.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Food Labels
Observation: Consumer self-dispensing bulk food bin containing cereal is not properly labeled. PIC printed out the nutrition labels to be stored in the dining area.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a spray bottle of sanitizer stored on a open box of bananas. Also observed a can of raid stored on top of the RIC in the mechanical room. PIC relocated all chemicals to the designated chemical storage area.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
03/22/2016 | Routine | |
Abbreviations: PIC=person in charge
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the second Dannon reach in cooler on the buffet. PIC has ordered thermometer.
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.
|
03/24/2015 | Routine | |
Several food safety handouts were left with the person in charge, including registration forms and information for upcoming food safety classes.
Discussed proper set up and use of a three compartment sink for sanitizing equipment. Facility has a bleach water test kit, but quaternary ammonium tablets. If tablets are to be used, ensure a proper test kit is obtained.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment, as well as required temperatures for foods prepared in the establishment. PIC could not correctly answer temperatures for: 1. Cold Holding, 2. Hot Holding, or 3. Reheating.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in coolers on the customer self-service line.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Hand sink in the food preparation area was observed in a state of disrepair and damaged.
Correction: Repair the hand sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Per discussion with the Person in Charge, food contact equipment is washed in soapy water and rinsed. No sanitizing step is taken.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the food preparation room is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation 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
|
04/22/2014 | Routine | |
Ensure staff members who are designated to set up the breakfast area or prepare food are properly trained in food safety.
Provide proper test kit for sanitizer. Facility has quaternary ammonium tablets, but a chlorine test kit was found in the breakfast area.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The persons in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, and (2) Hot holding. Food safety information and food safety class information was left with the Persons in Charge.
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. Foodborne Illness and Employee Health Policy handouts were left with the Persons in Charge.
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.
|
01/24/2014 | Risk Factor | |
Facility in general is very clean and well maintained. Provided class information and a three compartment sink handout for the person in charge.
No food preparation observed during today's inspection. Ensure employees are washing their hands thoroughly and frequently when working with food.
Observed temperature logs for reheated food items. Eggs, sausage and waffle batter left-over at the end of breakfast are discarded each day. Breakfast lasts 3 and a half hours, 6-9:30 on weekdays and 6:30 - 10:00 on weekends.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility is currently using quaternary ammonium to sanitize equipment. A chlorine bleach test kit was the only kit provided during today's inspection.
Correction: Obtain a quaternary ammonium test kit, or begin using chlorine bleach with the provided test kit, so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
04/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Townplace Suites By Marriott, 4700 Market Street, Fredericksburg, VA 22408 »