Hampton Inn Cascades, 46331 Mcclellan Way, Sterling, VA 20165 - Hotel Continental Breakfast inspection findings and violations



Business Info

Restaurant: Hampton Inn Cascades
Address: 46331 Mcclellan Way, Sterling, VA 20165
Type: Hotel Continental Breakfast
Phone: 703 450-9595
Total inspections: 6
Last inspection: 10/05/2015

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Inspection findings

Inspection date

Type

The purpose of this visit was to follow up on the last inspection. A Hobart technician came out to repair the dishwasher that was not sanitizing. He replaced an electrical relay. Now the dishwasher operates IAW the manufacturer' specifications. The three vat sink still needs the installation of a part that is now on the premises. Excellent Cooperation !
No violation noted during this evaluation.
10/05/2015Other
Chronic problems with the Hobart dishwashing maintenance.
  • Warewashing Machines, Manufacturers' Operating Instructions
    Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
    Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. The dishwasher did not reach 180 F after three runs. REPEAT DEFICIENCY. Contact the manufacturer: HOBART
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
    Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was only 148 F.
    Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
    Correction: Clean and sanitize these surfaces for ice contact.
  • Pests - Controlling Pests*
    Observation: Premises are not being routinely inspected for evidence of pests
    Correction: Inspect flytraps on routine basis for the evidence of pests. Label the bottom of the glue board to indicate the date of inspection
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
    Observation: Numerous dead flies were found in the control device
    Correction: Remove dead flies at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
    Correction:
09/15/2015Routine
This was a follow up to the inspection of 12/5/2014. All deficiencies were corrected.
No violation noted during this evaluation.
12/15/2014Other
Excellent operation
  • Warewashing Equipment, Cleaning Agents (corrected on site)
    Observation: Detergent or cleaning agent was not present in the water of the wash compartment while in use for manual warewashing.
    Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
  • Permits
    Observation: Establishment operating without a valid permit.
    Correction:
    Submit application and pay the $40 fee.
06/10/2014Routine
Submit application and pay the $40 fee.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Milk and eggs were at improper cold temperatures
    Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
11/07/2013Risk Factor
  • Warewashing - Manual Warewashing, Sink Compartment Requirements
    Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
    Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 179<ºF>.
    Correction: 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.
03/11/2013Routine

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