Days Inn Carmel Church, 24320 Rogers Clark Blvd, Ruther Glen, VA - Restaurant inspection findings and violations

January 14, 2009 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready to eat foods in the walk in cooler.
  Store raw eggs on the bottom shelf below ready to eat foods to prevent cross contamination.
• 1320 - Repeat There was no temperature measuring device located in the Raetone reach in cooler (corrected) and the chest freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical The food-contact surfaces equipment being washed in the dish machine are not being sanitized. No indication of sanitizer in the dish machine. The sanitizer bottle was changed and a reading of approximately 20ppm was achieved. (The manager stated he would call the service technician).
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Utilize the 3-compartment sink for 1. Washing. 2. Rinsing. 3. Sanitizing equipment. Use 1 teaspoon of bleach per gallon of water and immerse equipment in sanitizer for at least 30 seconds.
• 2000 - Repeat Single service items such as bowls, cups, plates, etc. stored behind the bar are not elevated on shelving.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2350 ii - Left faucet at the 3-compartment sink is spaying out the top when the water is turned on.
  Repair and maintain all plumbing components ans fixtures.
• 3040 - Handwashing soap has been installed at the food preparation sink
  Remove handwashing aids and devices from the food preparation sink
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 20 foot candles of light was noted in the woman's restroom in the kitchen. The light was not working.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3330 - Critical 3 unlabeled chemical spray bottles.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
Also discussed the Virginia Graeme Baker Pool & Spa Safety Act. Pool must meet the requirements of the act prior to opening for the 2009 season. Manufacturer specification sheets must be kept on file for the drain covers. Visit the CPSC web-site for more information regarding the requirements.
Fax dish machine repair invoice to me at 540-582-7295.
Abbreviations: HH- Hot Holding, RIC- Reach In Cooler, WIC- Walk In Cooler, st- surface temperature, it-internal temperature
Manufacturer labels are provided and on display above the cereal dispensers. Thank you!
Ensure the battery is replaced periodically in the dish machine sanitizer alarm. No battery was present, but the manager provided one.
There is a strong sewer gas odor coming from the woman's restroom in the kitchen. Investigate the source of the odor. The grease trap may need pumped.
Post hotel and restaurant permit for customer viewing.
Facility had a sign posted on the dining room door for an appreciation dinner. You permit currently only allows you to provide breakfast. If you wish to prepare other foods, fax a menu of the food items for my review.
FOOD SOURCE: Sysco, Sam's Club, Walmart

February 07, 2008 (Routine)

Violations:

• 0800 - Critical Grits dated 2/6/08 and not adequately cooled to prevent the growth of harmful bacteria. The temperature of the grits was 51'F. The ambiant air temperature in the cooler was 40'F. (The grits were discarded).
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Corrected During Inspection Repeat The methods used for cooling grits that were dated 2/6/08 were not adequate. (The grits were discarded.)
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. ENSURE FOODS COOL FROM 135'F TO 70'F WITHIN 2 HOURS AND FROM 70'F TO 41'F WITHIN 4 HOURS.
• 0820 2 - Corrected During Inspection Critical Repeat Bacon (47'F), Grits (51'F), Gravy 46'F cold holding at improper temperature in the Raetone reach in. The ambient air temperature in the cooler was 40'F. (The gravy and grits were discarded).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - Repeat The walk in cooler shelves are rusty. New shelves are available, but have not yet been installed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Sand & paint shelves or replace them.
• 1150 - The nonfood contact surface of the crates in the walk in cooler and pallets in the storage closed that are used for shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat The interior of the walk in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is ice accumulation on the freezer floor. (Parts for repair are on order).
  Repair the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3140 - Repeat Numerous foods not served to guests are stored intermingled in the walk in cooler, freezer, and reach in cooler. The manager stated that these foods are for the employees of the hotel.
  Store employee foods separated from those offered to the guests. Label the shelves "for employees only".
• 3170 - The coving (floor/wall juncture) behind the grill area is in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair/replace the coving to allow easy cleaning of the floors and prevent pest harborage areas.

Comments:
ABBREVIATIONS: RIC-Reach In Cooler, WIC- Walk In Cooler, HH- Hot Holding, it-internal temperature, st-surface temperature.

January 04, 2008 (Routine)

Violations:

• 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0810 - Corrected During Inspection The methods used for cooling gravy and grits were not adequate. I demonstrated how to set up an ice bath to cool the foods quickly.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. ENSURE FOODS COOL FROM 135'F TO 70'F WITHIN 2 HOURS AND FROM 70'F TO 41'F WITHIN 4 HOURS.
• 0820 2 - Corrected During Inspection Critical Bacon (49'F) cold holding at improper temperature in the Raetone reach in. Cooked potatoes sitting on counter next to grill at 56'F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Keep potatoes stored in the refrigerator.
• 0960 2 - The food contact surface of the paint brush used for butter is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The walk in cooler shelves are rusty.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Sand & paint shelves or replace them.
• 1320 - There was no temperature measuring device located in the GE reach in the self-service area.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1510 - Repeat The cook 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.
• 1570 - Repeat Unused or non-functioning sandwich prep cooler not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The interior of the walk in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is severe ice accumulation on the freezer floor.
  Repair the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The following was observed in a state of disrepair and damaged: 2 light bulbs out under hood. Light bulb out inside the walk in cooler (corrected). The light switch to the walk in freezer is not working properly.
  Replace the light bulbs. Repair the light switch.
• 1780 E - Mildew growth inside the ice machine.
  Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1800 - The following nonfood contact surface have accumulations of grime and debris: 1. Shelf below grill and underside of grill (food and grease accumulation). 2. Area surrounding juice machine nozzles. 3. Shelving inside the walk in cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items such as bowls and plates stored on the floor in the storage closet. Single service spoons, knives, and forks stored on shelf that is less than 6 incheds above the floor.
  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.
• 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up in the self-service area.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2350 ii - Cold water not available at handwashing sink in the cooking area.
  Repair plumbing.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not closed tight.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3020 - Soap was not provided at the hand washing lavatories in the staff restroom and back kitchen.
  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.
• 3070 - Toilet tissue was not present at the middle toilet in the woman's lobby restroom.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
• 3140 - Numerous foods not served to guests are stored intermingled in the walk in cooler and freezer. The manager stated that these foods are for the employees of the hotel.
  Store employee foods separated from those offered to the guests. Label the shelves "for employees only".
• 3170 - There is a gap running along the floor wall juncture below the 3-compartment sink and the entire back wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal the gap to allow easy cleaning of the floors and prevent pest harborage areas.
• 3180 - Repeat The following physical structures noted in need of cleaning: 1. Floors below the steamtable and cook's line. 2. Floors in the dry food storage closet. 3. Floor inside the walk in cooler. 4. Floors below the side beverage station.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3280 - Repeat 2 large dead insects and old mouse droppings on the floor in the dry food storage closet.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment. Bottle labeled "Pest Control" stored with cleaning supplies and another labeled bottle that was not recognized by the PIC stored with dish machine chemicals.
  Remove unnecessary poisonous or toxic materials.

Comments:
Abbreviations: RIC- Reach In Cooler, WIC- Walk In Cooler, st-surface temperature, it-internal temperture, HH-Hot Holding
There is a strong sewer gas smell in the lobby restrooms. Please investigate.
Having 3 or more critical repeat violations or 10 total repeat violations places a facility under enforcement which may lead to the revocation of the health permit to operate.
The facility may only prepare and serve foods for breakfast. If you wish to provide additional meal services or expand your menu, please contact the health department for approval.
Ensure there is a Person In Charge during all hours of operations that can demonstrate food safety knowledge. Info provided.
New regs newsletter provided.

December 15, 2006 (Routine)

Violations:

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  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.
• 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.
• 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Unused or non-functioning sandwich prep unit not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Walk in freezer door jam and the threshold of the walk in freezer and walk in cooler were observed in a state of disrepair and damaged. Observed ice on floor of walk in freezer due to leak.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: conveyer toaster.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris: gaskets in the Raetone Reach In Cooler, the bottom shelves of the steam table at the serving counter and the storage shelving next to the conveyer toaster.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: dispensing/serving utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2190 - Corrected During Inspection Water from the handwashing sink at the serving counter was measured at a temperature of 64'F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2660 - Corrected During Inspection There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash, litter and broken equipment to include bathtub filled with dirty water - were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2890 - Corrected During Inspection Light bulbs near walk in boxes and light bulb in dry storage area are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2910 - Corrected During Inspection Fly strip is located over bags of pancake mix in the dry storage area.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Corrected During Inspection Physical structure is not maintained in good repair. Observed hole in wall in paper storage area and holes at exhaust vent in men's and ladies restroom in back of kitchen area, flooring behind the ice machine in dishmachine area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor/wall junctures throughout facility and floors under all equipment throughout facility noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3280 - Corrected During Inspection Dead or trapped Pests/Animals was found in the fly strip in dry storage area.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3330 - Corrected During Inspection Critical Working container of HAZARDOUS PRODUCT stored at the handsink in the serving counter area is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Containers of stainless steel cleaner and glass cleaner stored next to soda machine, and glass cleaner at handsink in kitchen are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above or near food, equipment, utensils, linens or single service items.

Comments:
No food prep going on during inspection. Facility serves breakfast only from 6:00 am to 9:00 am.
Continue with detailed and thorough cleaning of facility. PIC provided a Serv Safe application and an Overeasy food safety class application.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Facility is a smoke free establishment
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.

December 14, 2006 (Other)

Violation: 3660 - Establishment operating without a valid permit.
Cease all food service operations until you receive a permit to operate from the health department.
Comments:
PIC advised to cease food service until inspection of facility is conducted on December 15, 2006 and permit is issued.
PIC informed that a continental breakfast with only prepackaged food items can be served to customers until inspection is conducted and permit issued.