Hampton Inn, 9800 Winchester Road, Front Royal, VA 22630 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Please instruct kitchen employees to don food gloves only when preparing to handle ready to eat foods. Wearing food gloves throughout the work hours breeds a habit of abusing food gloves before touching foods with the abused gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods were observed in two refrigeration units, the kitchen reach in, and the break room reach in on right side, with food temperatures exceeding the maximum regulatory temperature for these cold hold foods.
Correction: An excess of foods in the kitchen refrigerator will be moved to another refrigerator to allow proper air movement in that unit. The thermostat was adjusted on both refrigeration units.
|
10/23/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Employee foods were observed in various areas of one refrigeration unit in the employee break room.
Correction: Employees will keep their foods in a designated section of the refrigeration unit (on the door shelves).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Boiled eggs in a reach-in refrigeration unit in the break room were observed at 44°.
Correction: The refrigeration unit temperature must be monitored on a frequent basis to assure that food temperatures in the unit are maintained at a temperature of 41°F or lower.
- Temperature Measuring Devices (repeated violation)
Observation: Ambient air temperature measuring devices could not be found in any of the three refrigeration units.
Correction: All cold holding equipment containing potentially hazardous foods shall include a temperature measuring device located to allow easy viewing of the device temperature reading.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Two refrigeration units in the employee break room were observed in an overstocked condition with ambient air temperatures approximately 4°F above the maximum allowable temperatures for potentially hazardous foods.
Correction: This facility must reassess the cooling capacity of their refrigeration units and take measures to maintain cold hold food temperatures in these units to a maximum of 41°F.
|
11/03/2014 | Follow-up | |
Please provide documentation showing the manufacturer's recommended cleaning frequency for the juice dispensing machine.
- Food - Miscellaneous Sources of Contamination
Observation: Employee foods were observed in various areas of one refrigeration unit in the employee break room.
Correction: Employees will keep their foods in a designated section of the refrigeration unit (on the door shelves).
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Boiled eggs in a reach-in refrigeration unit in the break room were observed at 44°.
Correction: The refrigeration unit temperature must be monitored on a frequent basis to assure that food temperatures in the unit are maintained at a temperature of 41°F or lower.
- Temperature Measuring Devices
Observation: Ambient air temperature measuring devices could not be found in any of the three refrigeration units.
Correction: All cold holding equipment containing potentially hazardous foods shall include a temperature measuring device located to allow easy viewing of the device temperature reading.
- Cooling, Heating, and Holding Capacities
Observation: Two refrigeration units in the employee break room were observed in an overstocked condition with ambient air temperatures approximately 4°F above the maximum allowable temperatures for potentially hazardous foods.
Correction: This facility must reassess the cooling capacity of their refrigeration units and take measures to maintain cold hold food temperatures in these units to a maximum of 41°F.
|
10/23/2014 | Routine | |
The food service area in this facility was found to be very neat and clean to sight. Food staff and management doing a great job. Discussed requirement that specific ingredients of cereals be available for consumers. Discussed requirement that a written policy be on premises for any TCS food when time is used as a public health control.
No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
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