Comfort Inn Airport, 5070 Valley View Boulevard Nw, Roanoke, VA 24012 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Comfort Inn Airport
Address: 5070 Valley View Boulevard Nw, Roanoke, VA 24012
Type: Hotel Continental Breakfast
Phone: 540 527-2020
Total inspections: 4
Last inspection: 04/23/2015
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Inspection findings

Inspection date

Type
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the @Location@
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
04/23/2015Routine
Facility needs to add a sink in order to facilitate proper wash rinse and sanitizing of dishes.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: FOOD in the bread refrigerator cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Temperature adjusted during inspection.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Facility is not sanitizing dishes.
    Correction: Washing dishes is a three step process utilizing 3 sinks of water. 1- wash in soapy water
    2 - rinse in clear water, 3- sanitize in bleach solution of 50 - 200 parts per million
03/20/2014Routine
Provide a pump dispenser or fill the existing soap dispenser.
No violation noted during this evaluation.		01/31/2013Routine
The shelving units in the storage area are broken and insufficient in size and strength to hold food and single service items. Provide new sturdy shelving and consider additional dry storage areas that meet regulations.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Warewashing - Manual Warewashing, Sink Compartment Requirements
    Observation: There is no 3-vat sink located in the establishment.
    Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize then air dry equipment and utensils.
  • 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration. There was no sanitizer in the kitchen.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 to 200 parts per million
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Cartons of single service items were found stored on the floor
    Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the kitchen
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
12/06/2011Routine

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