Hampton Inn And Suites, 1080 Hospitality Lane, Fredericksburg, VA 22401 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 07/16/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 01/13/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
|
07/01/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 01/24/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: 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. Handouts explaining hot and cold holding and reheating temperatures were given to the person in charge.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw omelets. Observed a tray of omelets sitting on the counter in the kitchen. Person in charge said that they were defrosting. Omelets were placed in the RIC.
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
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The inside surface of the ice machine that is in contact with non-potentially hazardous food (ice) was observed soiled with accumulations of grime.
Correction: Clean the inside 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.
|
08/15/2013 | Routine | |
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