Hampton Inn, 800 Research Road, North Chesterfield, VA 23236 - Hotel Continental Breakfast inspection findings and violations

Business Info

Restaurant: Hampton Inn
Address: 800 Research Road, North Chesterfield, VA 23236
Type: Hotel Continental Breakfast
Phone: 804 777-9000
Total inspections: 9
Last inspection: 10/05/2015

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Inspection findings	Inspection date	Type
New time control policy has been written up that now includes cream cheese cups and whipped butter packets. Suggest moving the cream cheese cups to a higher shelf in the True RIC to allow for better cold holding. Detergent sanitizer packets are still being used. Staff wash with Dawn detergent before using the 2-compartments of the detergent sanitizer solution. Discussed getting staff ServSafe certified. New GM is certified, but didn't have her information available. No violation noted during this evaluation.	10/05/2015	Routine
A time log is now being maintained on a daily basis. Packets of butter and cream cheese are now being kept under time control now in lieu of temperature. Provided flyer on fall ServSafe classes. Suggested rearranging product within the True RIC to provide for better air flow. The top shelf is completely filled with flats muffins and bagels. Suggest moving this to a lower shelf, and moving all temperature control for safety (TCS) foods higher. The TCS foods of concern are: yogurt, milk, half+half, hardboiled eggs, scrambled egg mix (thawing), butter packets, and cream cheese. Non-TCS foods include: bagels, muffins, jellies, margarine, commercially processed containers of sliced fruits No violation noted during this evaluation.	03/20/2015	Follow-up
Adequate thermometer, chlorine test kit, and Triplet Detergent Sanitizer. Reviewed employee health and provided additional copies of FDA form 1-B for new staff. Time logs and/or dry erase chart is not being maintained by staff. The time each time controlled item is put out for use is to be recorded. The total breakfast period is under 4 hours. Items to be recorded under time control include: hardboiled eggs, sliced fruit, milk in pitchers, waffle mix out for use, and all hot breakfast items. The only items that are kept after meal service (meaning temperature control items) include yogurt cups kept on ice, cream cheese cups, and butter packets. Cream cheese cups and butter packets kept out of the breakfast bar are not being kept cold enough. A cold pack is kept in the bottom of the storage crocks, but they are not maintaining proper temperatures. Suggest keeping loose ice in the crocks of product. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Cups of cream cheese and packets of butter out for use are cold holding at improper temperatures. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Critical: Time as a Public Health Control* (repeated violation) Observation: Milk, hardboiled eggs, sliced fruit, waffle mix, and all hot held items for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located in the kitchen was blocked by a cart and had boxes stored in it, 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 and empty boxes preventing its use.	03/11/2015	Routine
Two digital thermometers have been purchased and are being used. Delivery time could not be changed due to the driver's route. Management is ensuring someone is available on Friday mornings to help with putting up refrigerated/frozen product right away. No reheating observed today. Hot holding temperatures show that product is being heated above 135F+, which is the minimum requirement for commercially processed/precooked foods. Yogurt cups are being stored in lots of ice. Time chart being utilized. No violation noted during this evaluation.	09/23/2014	Follow-up
Thermometer present, but calibration is off by 14 degrees F. Adequate Triplet Plus detergent sanitizer, quaternary ammonia sanitizer spray, and test kits. Reviewed employee health and questioned staff on the signs and symptoms. Notes: 1. Staff are using extra detergent to help break through the grease on breakfast dishes, in addition to the Triplet Plus packet. It only takes 1/2 packet to mix at solution at 50 ppm. A whole packets in one compartment is too strong for use. 2. Suggest calling the food supplier and requesting that deliveries are not made during busy breakfast/checkout period. Staff were too busy today to put the delivery up right away, and temperatures were well above 41 F when checked. 3. Also suggest that staff check temperatures of product when delivered. Foods above 41 F should be rejected if fresh, and if signs of thawing and refreezing on frozen items are present this should be questioned as well. 4. Staff are maintaining the time chart for serving line food items. Fresh hot items are brought out about every 15 minutes per staff. 5. Yogurt cups out on ice are NOT discarded at the end of the breakfast period. The following ARE discarded: sliced fruits, hardboiled eggs, all hot held items, oatmeal, waffle batter in the dispenser, and milk in the pitchers. Critical: Reheating for Hot Holding* Observation: Cheese omlettes classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Temperature measured at 85-103 F on a batch taken from the oven. Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Yogurt cups, hardboiled eggs, egg patties, and milk cold holding at improper temperatures. A delivery came in ~8 am and the inspector found all refrigerated and frozen product sitting on the floor in a rear storage room at 9 am. Correction: Refrigerated foods MUST be put away quickly when received, followed by frozen items. Delivery items cannot be left out at room temperature for any significant amount of time. Request deliveries be made at non-peak hours. Place all foods in refrigeration units that are capable of maintaining food storage at 41°F or below. Good Repair and Calibration of Thermometers Observation: Observed food thermometer is not calibrated to ensure accuracy. Off by 14 degrees Fairenheit. Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy	09/12/2014	Routine
Triplet Plus Detergent Sanitizer has been purchased and is in use. Observed staff setting up the 2-compartment sink properly for washing dishes. Tested the solution at 100 ppm with a chlorine test kit. A dry erase board is being used to mark the time breakfast items are placed out for service. All leftovers are discarded at the end of a 4 hour breakfast period. No violation noted during this evaluation.	02/07/2014	Follow-up
Adequate thermometer, Power 2 Chlorinated Concentrate (on-site, but not being used), and chlorine test kit. Steramine tablets and quaternary ammonia test kit also on site, but is NOT to be used as a sanitizer for the dishes. Okay for use of wiping down all other food contact surfaces. Notes: 1. The dry erase board that was previously being used for marking time of breakfast items being out is no longer present. No other marking system for time controlled items is in place and MUST be recorded daily. 2. Staff shown how to properly set up the 2-compartment sink with detergent sanitizer and how to test the solution. The chemical on site (Power 2 Chlorinate Concentrate) was not testing correctly and a new supply of detergent sanitizer must be purchased. Detergent sanitizer produced by Envirochem (1-800-526-6042) and consists of: Na Hydroxide, Na Melasilicate, Na Tripolphosphate, Na Carbonate, Na Dichloriosoranurate. Until a new supply can be obtained staff are to use steramine tablets dissolved in a container large enough to hold the facility's largest dish. 3. Facility has changed from serving a pre-cut fruit mixture to slicing all of it's own fruit on-site. Sliced fruit is to be discarded daily if put out for use. 4. Keep ice levels up on the yogurt cups as much as possible. 5. Purchase additional stoppers for the sink. Water needs to effectively held in the compartments with the detergent sanitizer. Critical: Time as a Public Health Control* Observation: Milk, sliced fruits, and all hot held items for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: Facility was not utilizing detergent sanitizer that is required for establishments with only two-compartment sinks. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. An approved detergent sanitzer must be used on all dishes. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. 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	01/27/2014	Routine
Adequate thermometer, detergent sanitizer (Power 2 Chlorinated Concentrate), and chlorine test kit. Reviewed employee health. Time is being marked on a dry erase marker in the kitchen. All hot held items are discarded at the end of the 4 hour breakfast period. Milk in pitchers, sliced fruit, hard boiled eggs, and waffle mix that is brought out is also discarded daily. No violations observed. . No violation noted during this evaluation.	07/11/2013	Routine
Adequate thermometer, detergent sanitizer (Power 2 Chlorinated Concentrate), and chlorine test kit. Reviewed employee health. Detergent sanitizer produced by Envirochem (1-800-526-6042) and consists of: Na Hydroxide, Na Melasilicate, Na Tripolphosphate, Na Carbonate, Na Dichloriosoranurate. All foods being hot held need to be maintained above 135 F. The oatmeal unit was set on a 2 and so the inspector reminded staff it needs to be kept higher than that. No leftovers are kept of hot held items or of milk and mixed fruit that goes out on the buffet. Time being marked on wipe board in the kitchen. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Oatmeal hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.	01/14/2013	Routine

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