Holiday Inn Express, 4428 Cleburne Boulevard, Dublin, VA 24084 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Holiday Inn Express
Address: 4428 Cleburne Boulevard, Dublin, VA 24084
Type: Hotel Continental Breakfast
Phone: 540 674-1600
Total inspections: 6
Last inspection: 09/30/2015
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Inspection findings

Inspection date

Type
Notified PIC to lower (make colder) the temperature for the dining room refrigerator. Notified PIC to only use standard bleach for sanitizing process (no splash-less or scented bleaches).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Hard boiled eggs cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
09/30/2015Routine
Separate hand sink installed.
Facility looks good!
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Chlorine bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine bleach being used is too strong.
    Correction: Utilize only chlorine bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
  • Personal Care Items - Storage (corrected on site)
    Observation: Employee pizza stored in such a way that they could contaminate customer foods in the kitchen refrigerator.
    Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
04/01/2015Routine
All previous violations corrected. Wash/rinse/sanitize station properly set up and utilized. Proper use of bleach testing strips observed.
No violation noted during this evaluation.		10/10/2014Follow-up
Follow-up visit scheduled for 10/10.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Warewashing - Manual Warewashing, Sink Compartment Requirements
    Observation: Employees are using a 2-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
    Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established. Utilize an approved tub for the sanitization step in the wash/rinse/sanitize process.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 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 bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
10/01/2014Routine
Continental breakfast runs from 6-10 a.m. Monday thru Friday and 6-10:30 Saturday/Sunday. Discussed with PIC importance of making sure that no hot held foods are on breakfast bar for more than four hours Sat/Sun. Discussed with PIC wash/rinse/sanitize procedure.
No violation noted during this evaluation.		04/02/2014Routine
Recommend food safety class for all food handlers
Monitor and temp reheat and hot holding temperatures
Provided employee health flyer (after discussing employee health)
Provided handwash signs
  • Temperature Measuring Devices
    Observation: No thermometer in refrigerators in work area
    Correction: provide thermometers so that unit temperatures can be monitored Max temp of unit 41 defrees F. MONITOR temperatures daily Correct in 10 days
  • Critical: Handwashing Lavatory*
    Observation: No handsink provided in kitchen area (See 12 VAC5-421-2280). Employee washing hands in restroom or dishwashing sink
    Correction: Provide handwash sink assessible to food workers. Correct in 90 days.
02/15/2013Routine

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