Hyatt House Richmond West, 11800 West Broad Street #1098, Richmond, VA 23233 - Fast Food Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Hyatt House Richmond West
Address: 11800 West Broad Street #1098, Richmond, VA 23233
Type: Fast Food Restaurant/Caterer
Phone: 804 360-7021
Total inspections: 4
Last inspection: 01/28/2016
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Inspection findings

Inspection date

Type
Time control used for hot food items, oatmeal, waffle batter, milk and yogurt bowls. No violations observed. Permit issued.
No violation noted during this evaluation.		01/28/2016Routine
Training for 4 kitchen employees on food safety. Did a power point presentation on the 5 CDC Risk Factors with discussion on how each risk is controlled in this facility.
No violation noted during this evaluation.		03/27/2015Training
The Omelet station has been relocated to be closer to the entrance to the kitchen. A hand sink is not available in the Omelet Station prep area. The PIC has committed to using only precooked or pasteurized foods of animal origin at this station. Employees wash hands in kitchen and exit kitchen via swinging door with no hand contact/contamination en route to Omelet Station. Employee puts on single-use gloves at the Omelet station and uses utensils in all preparation activities at this station. At this time this facility appears to have adequately addressed the risks at this station - Henrico Health Department will continue to monitor this in future inspections.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Pan of cooked potatoes (cooled from previous day) were found reheating in the warmer at 83°F. They had been in the warmer about 45 minutes and the warmer temp was 130°F. These potatoes must be reheated to 165°F within 2 hours or less and - you can't reheat to 165°F in a 130°F warmer.
    Correction: PIC reheated potatoes in pan on the stove.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage in warmer is 117°F. This commercially precooked sausage was reheated in oven in the same batch as the sausage on the service line that is 141°F (<2 hours ago).
    Correction: PIC agreed to discard sausage held <136°F in the warmer at the end of the service period (<4 hours possible holding time).
  • Critical: Handwashing Lavatory* (repeated violation)
    Observation: There is no handwash sink at the Omelet Prep Station located in the dining area.
    Correction: Provide a handwash sink that is readily accessible for use by the employee(s) preparing food at the Omelet station. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
01/29/2015Follow-up
The handsink issue was discussed with the PIC during the previous inspection. A 30-day Food Establishment permit is issued today to allow you time to develop and submit your plan to provide a handwash sink in the Omelet Prep Station.
Access to kitchen should be restricted to those employees that are necessary for food service.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the walk-in refrigerator and walk-in freezer floors or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Food Display (corrected on site)
    Observation: The food on display is not protected from contamination. Sneeze guard is pushed back so that the food is exposed to possible customer contamination,
    Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Sneeze guard was moved forward. Recommend also lowing the sneeze guard to about 14 inches above the counter to further reduce potential contamination by the customer.
  • Food - Food Labels
    Observation: Food packaged in the establishment and placed in the retail (market) case is not labeled in accordance with Law.
    Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Label information shall include:
    1. The common name of the food, or absent a common name, an adequately descriptive identity statement
  • Sanitizing Solutions, Testing Devices
    Observation: There sanitizer test papers are the wrong type for the sanitizer used. Test papers are for single quat sanitizer and you are using a multiquat sanitizer.
    Correction: Obtain correct 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 is no handwash sink at the Omelet Prep Station located in the dining area.
    Correction: Provide a handwash sink that is readily accessible for use by the employee(s) preparing food at the Omelet station. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
12/31/2014Routine

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