Days Inn Of Blacksburg, 3503 Holiday Lane, Blacksburg, VA 24060 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Gave cold holding log.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following the cold holding conditions of potentially hazardous 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg product, yogurt, cream cheese, dairy creamer, and milk cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Maintain cold holding log daily demonstrate that food is being held at or below 41 degrees F. For next week, fax cold holding log to Health Department each day at 381-7109
- Cooling, Heating, and Holding Capacities
Observation: The true fridge and front area fridge were not maintaining food at temperatures at or below 41 degrees F.
Correction: Utilize two smaller refrigeration units until the two main units are adjusted and/or repaired and are capable of maintaining food at temperatures at or below 41 degrees F
|
08/17/2015 | Routine | |
| No violation noted during this evaluation. | 08/27/2014 | Routine | |
Gave handout - Employee Health Summary Sheet
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage gravy hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
|
06/13/2013 | Routine | |
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