Best Western Lexington Inn, 850 N. Lee Highway, Lexington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Best Western Lexington Inn
Address: 850 N. Lee Highway, Lexington, Virginia
Total inspections: 4
Last inspection: Sep 11, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 11, 2009Risk Factor Assessment00Details / Comments
  • 0820 A 2 - Critical The reach-in refrigerators in the back of the kitchen were not cold holding at proper temperature. Operator adjusted this unit at the time of evaluation and the temperature began to drop. PLEASE USE YOUR CHEF'S THERMOMETER TO CHECK THIS REGULARLY.
  • 1320 - The thermometers inside the cooling units were not working properly. Please replace with new thermometer for the reach-in units.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
April 21, 2009Routine12Details / Comments
1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.April 30, 2008Routine01Details / Comments
  • 0820 - Critical Cold holding at improper temperatures: milk in the Frigidaire refrigerator is 43 degrees. Starting TODAY, all potentially hazardous foods must be maintained at 41 degrees or colder.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
March 01, 2007Routine12Details / Comments

September 11, 2009 (Risk Factor Assessment)

Comments:
A CRITICAL ITEM INSPECTION WAS DONE TODAY. THERE WERE NO VIOLATIONS AT THE TIME OF EVALUATION. ALL COOLING UNITS HAD THERMOMETERS INSIDE THE UNIT. OBSERVED GOOD FOOD TEMPERATURES. ALL MEAT AND EGG PRODUCTS ARE FULLY COOKED. DISCUSSED EMPLOYEE HEALTH POLICY AND LEFT A POCKET GUIDE OF THE RULES AND REGULATIONS WITH THE OPERATOR.

April 21, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical The reach-in refrigerators in the back of the kitchen were not cold holding at proper temperature. Operator adjusted this unit at the time of evaluation and the temperature began to drop. PLEASE USE YOUR CHEF'S THERMOMETER TO CHECK THIS REGULARLY.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - The thermometers inside the cooling units were not working properly. Please replace with new thermometer for the reach-in units.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    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. Operator has a QUATS test-kit which is not the right test-strip for the chemical in use.
Comments:
The kitchen was very clean and well organized, good job! The equipment was very clean. Operator had a calibrated chef's thermometer. Operator had clean uniform/aprons. Other employees are not allowed access into the kitchen. Observed front desk person going into the kitchen. Please discuss with your management.

April 30, 2008 (Routine)



Violation: 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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.
Comments:
Facility looked excellent. Kitchen was very clean and well organized. Observed good food and unit temperatures. There were thermometers in all of the cooling units. Operator had a clean uniform. Operator is using a chlorine based sanitizer at the dish washing sinks. Thank you for the good job that you do.

March 01, 2007 (Routine)



Violations:
  • 0820 - Critical Cold holding at improper temperatures: milk in the Frigidaire refrigerator is 43 degrees. Starting TODAY, all potentially hazardous foods must be maintained at 41 degrees or colder.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Please monitor the thermometer, which is hanging in the refrigerator, and reads 43, and set this unit so it keeps milk 41 degrees or colder.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Please get a thermometer which registers from 0 to 220 degrees in 2 degree increments.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
NOTE: This continental breakfast bar opens at 7 AM and closes at 10 AM. The only potentially hazardous foods served are milk in a gallon container and sausage gravy which is poured from a can, heated, and whatever is left at 10 AM is discarded.
NOTE: Beginning today, refrigerators need to keep potentially hazardous foods 41 degrees or colder. The small unit out front was 40 degrees, the Frigidaire, mentioned above, was 43 degrees BUT the Hotpoint was 54 degrees. There is ONLY bread products in this unit, but you might want to monitor this unit and set it so the foods stays 41 degrees or colder since that will increase its shelf life.
Thank you for the following: an accessible hand sink with soap and towels and sign; thermometers in all refrigerators; using the 2 compartment sink to wash - rinse - sanitize all food contact surfaces; a clean employee with sprayed hair and gloves as needed; a clean kitchen; good dry food storage.

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