Baymont Inn & Suites, 179 Sheraton Drive, Salem, VA 24153 - Hotel Continental Breakfast inspection findings and violations



Business Info

Restaurant: Baymont Inn & Suites
Address: 179 Sheraton Drive, Salem, VA 24153
Type: Hotel Continental Breakfast
Phone: 540 562-1912
Total inspections: 3
Last inspection: 02/17/2016

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Inspection findings

Inspection date

Type

  • Cloths - Wiping Cloths - Use Limitation
    Observation: Improper use of wet wiping cloths.
    Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Improper use of dry wiping cloths.
    Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Heavily soiled wiping cloths in use.
    Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • Thawing
    Observation: Improper methods used to thaw foods
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the freezer,storage shelves 3 compartment sink has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the back prep area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the DISH AREA AHND SINK
    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
02/17/2016Routine
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses.
    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.
  • Temperature Measuring Devices (repeated violation)
    Observation: The temperature measuring device located reach in cooler is not easily readable.
    Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the service location
    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
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
07/28/2015Routine
  • Temperature Measuring Devices
    Observation: The temperature measuring device located juice cooler is not easily readable.
    Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
12/17/2014Routine

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