Quality Inn-Continental Breakfast, 85 Airport Rd, Hillsville, VA 24343 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Scrambled eggs (127F) hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hard boiled eggs (50F) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
12/17/2015 | Routine | |
Notes:
* Will need to acquire a digital thermometer for checking thin food items.
* VA will soon be updating the food regulations and will require a certified food safety manager (can obtain through ServSafe) to be present during hours of food operation. These changes are expected to occur in 2015.
* Call the health department before beginning any renovations to the kitchen or breakfast bar area in the future so that we can do a site visit and review the plans.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Keep utensils in the container of food, such as the ladle for the gravy.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer solution bucket or container at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Hard boiled eggs, butter, and cream cheese were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) milk was not discarded by the ""consume by"" date of 12/09/14.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods..
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as scrambled eggs and sausage patties.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the breakfast bar area is not easily accessible for employees for easy handwashing and need to keep soap and paper towels on handsink at all times.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Obtain soap and paper towels for employee handwashing.
- Physical Facilities in Good Repair
Observation: Hole in the wall where the handsink used to be located is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Cover and seal any holes from previous construction. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/12/2014 | Routine | |
| No violation noted during this evaluation. | 05/19/2014 | Routine | |
No violations, keep up the good work. Talked with staff about Bed Bugs and how to look for them.
No violation noted during this evaluation. | 05/02/2013 | Risk Factor | |
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