Hampton Inn,Expanded Continental Breakfast, 705 England Street, Ashland, VA 23005 - Hotel Continental Breakfast inspection findings and violations
Business Info
Restaurant: Hampton Inn,expanded continental breakfast
Address: 705 England Street, Ashland, VA 23005
Type: Hotel Continental Breakfast
Total inspections: 5
Last inspection: 03/05/2015
Address: 705 England Street, Ashland, VA 23005
Type: Hotel Continental Breakfast
Total inspections: 5
Last inspection: 03/05/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Discussed the following with the person in charge (PIC): 1. The waffle batter in the dispenser on the breakfast bar is held at room temperature. The PIC stated that they use time as public health control for the batter and it is discarded at the end of breakfast service. Breakfast service is from 6:00-10:00 AM. The EHSS informed the PIC that a written procedures for using time control must be developed and kept in the establishment. The EHSS assisted the PIC with completing a written time control plan. 2. Recommend that all metal stem thermometers be calibrated. Several thermometers appeared to be inaccurate. 3. All prepared foods or ready to eat unpackaged foods (waffle batter, egg, sausage, oatmeal, cheese, etc,) are discarded at the end of breakfast service. The prepackaged foods such as cream cheese and yogurt (held at 41°F or below) are saved for next day service. Observed good holding temperatures of foods and the overall facility clean.
|
03/05/2015 | Routine | |
| 3-compartment sink - 200 ppm quaternary ammonium Form 1-B on file for employee health Only cream cheese is kept after breakfast service. Breakfast is served from 6:00 am - 10:00 am.
|
09/02/2014 | Risk Factor | |
| Quat sanitizer 200 ppm. Wash temperature 120 degrees. Breakfast served from 6 - 10 AM daily. No food being prepped during inspection. All food discarded after breakfast. Form 1-B signed and in file. Very clean facility. No violations cited. No violation noted during this evaluation. | 02/26/2014 | Routine | |
Quat sanitizer 200 ppm. 3 compartment sink wash basin 117 degrees. Form 1-B present. Breakfast is served from 6AM - 10AM. Items on breakfast line are discarded after service. Items not holding temperature were on line for 1-2 hours according to Person in Charge (PIC). Discussed and recommend using time control for items on service line. Very clean and well organized establishment. Person in charge and kitchen employees very professional.
|
09/13/2013 | Risk Factor | |
| Three compartment sink 117 degrees. Thermometers and test strips present. Recommend not filling reach in cooler densely to allow circulation of air in cooler. Form 1-B signed. Employee health info posted and in compliance. Breakfast served from 6 am - 10 am. Items discarded at and of service. No violations cited. No violation noted during this evaluation. | 03/29/2013 | Routine |
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