Comfort Inn Williamsburg Gateway, 331 Bypass Road, Williamsburg, VA 23185 - Hotel Continental Breakfast inspection findings and violations



Business Info

Restaurant: Comfort Inn Williamsburg Gateway
Address: 331 Bypass Road, Williamsburg, VA 23185
Type: Hotel Continental Breakfast
Phone: 757 253-1166
Total inspections: 8
Last inspection: 06/17/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.06/17/2015Routine
Ensure hand wash sink is accessible at all times and fully stocked with soap and disposable towels.
Recommend time policy be changed to include waffle batter, butter, and cream cheese. Provided new time policy documentation.
Ensure foods (eggs, sausage, and oatmeal) are properly cooled to 41F within 6 hours. Food should be cooled from 135 to 70 within 2 hours and 70 to 41 within 4 hours.
Discussed employee health and proper cleaning/sanitizing equipment.

No violation noted during this evaluation.
04/22/2015Risk Factor
No violation noted during this evaluation.11/04/2014Routine
Facility permitted
PIC has within 90 days to obtain a thermometer to verify temperatures of food.
Ensure the three compartment sink is set up to go from clean to dirty

  • 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.
05/01/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Whipped butter (65F) and cream cheese (76F) cold holding at improper temperatures in the customer service area
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
11/08/2013Routine
Facility permitted. The following were resolved:
Hand washing signs are at all handwashing sink used by employees
All hand sinks have soap and drying devices.
Have appropriate test strips.
Thermometer available.
Rest-rooms are self closing.
Installated of mop sink.
Three compartment sink is installed
Food source is PFG
Time policy is in place
Light intensity is adequate in food preparation area
Covered trash in female rest-room
Food Handler card for food handler
No food presently in storage

No violation noted during this evaluation.
06/21/2013Follow-up
Shadowed Robert during a pre-opening inspection for the continental breakfast.
No violation noted during this evaluation.
06/11/2013Other
Preopening inspection. The following items were discussed:
Hand washing signs at all handwashing sink used by employees
All hand sinks must have soap and drying devices.
Ensure the sanitizer you used has appropriate test strips.
Maintain thermometer in the kitchen to ensure temperatures are verified if necessary.
All rest-rooms must be self closing.
Awaiting installation of mop sink.
Three compartment sink is currently being installed,
Food source is PFG
Will be using time policy for food on serving line
Need verify light intensity in food preparation area
Covered trash can needed in female rest-room
Schedule given for Food Handler training

  • 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.
    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: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
06/11/2013Routine

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