Residence Inn, 800 Bermuda Hundred Rd, Chester, VA 23836 - Hotel Continental Breakfast inspection findings and violations

Business Info

Restaurant: Residence Inn
Address: 800 Bermuda Hundred Rd, Chester, VA 23836
Type: Hotel Continental Breakfast
Phone: 804 777-9000
Total inspections: 11
Last inspection: 08/21/2015

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Inspection findings	Inspection date	Type
Butters and cream cheese are now being frozen prior to being placed out for three hour breakfast period. No violation noted during this evaluation.	08/21/2015	Follow-up
Butter and cream cheese are still not holding the proper temperature. Clarification is needed from operator as to what is done with hot foods that are reheated, but not placed on the bar. A follow-up inspection will occur on/about 08/21/2015. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Butter and cream cheese cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	08/07/2015	Routine
Butter and cream cheese must be held at 41 degrees F or below. These items on the breakfast buffet were observed cold holding at improper temperatures. Recommended placing less in the containers and serving whipped spread that contains vegetable oil, which in turn does not have to be kept refrigerated. Please contact inspector as to what facility plans to do regarding butter and cream cheese. Quaternary ammonium dispenser mounted above the three compartment sink is not working. Operator explained that all items are run through the dish machine for sanitization purposes. According to standard operating procedures, hot items are discarded 45 minutes after being placed on the buffet. Clarification is needed as to whether or not items that are reheated, but not placed on the bar may be saved. Provide information to inspector. Silverware on the breakfast buffet must be stored with the handle facing upward. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Butters and cream cheese on the breakfast buffet were cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	02/03/2015	Routine
All violations have been corrected. No violation noted during this evaluation.	10/03/2014	Follow-up
Sponges should only be used for pre-scrubbing purposes. When damaged and/or heavily soiled, discard sponges. Will return on/about 10/03/2014. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. (79 F) Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Pests - Controlling Pests* Observation: Fruit flies noted in the kitchen around boxes of bananas. Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.	09/19/2014	Routine
Coffee stains noted in the third compartment of the three compartment sink. Clean this sink. Canadian bacon was heated for sandwiches. Pan of Canadian bacon observed in the under counter reach-in. Employee explained that if it wasn't served at the end of breakfast, it would be discarded. No violation noted during this evaluation.	05/29/2014	Routine
No violation noted during this evaluation.	01/31/2014	Routine
Ensure forks are stored with handle upward. Hot items are held for 2 hours. Critical: Hands - When to Wash* (corrected on site) Observation: Observed employee washing dishes and handling clean dishes while wearing the same gloves. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.	10/04/2013	Routine
Ensure hot holding unit for oatmeal is up high enough to maintain food at 135 F or above. Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: Observed employee handling dirty dishes and clean dishes, while wearing the same gloves. Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Oatmeal hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Hand Drying Provision (corrected on site) Observation: Women's restroom needs paper towels. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	05/31/2013	Routine
Clean and well maintained facility. No violation noted during this evaluation.	01/25/2013	Routine
No violations noted. No foods being served at the time of inspection. All food items except for liquid, pasteurized eggs are pre-cooked. Quaternary ammonium sanitizer being used. Test strips available on site. Facility is clean and well maintained.. Temperature log of breakfast foods taken every morning. Employee health policy in place. No violation noted during this evaluation.	12/17/2010	Routine

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