Holiday Inn Express, 1648 Tappahannock Blvd., Tappahannock, VA - Restaurant inspection findings and violations

December 11, 2008 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: precooked sausage in the reach in freezer.
  Store food in packages, covered containers, or wrappings.
• 0820 A 2 - Corrected During Inspection Critical The cream cheese, half & half and butter are cold holding at improper temperatures. These items were in the self service area without any refrigeration or cooling methods being used.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the small reach in cooler 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the area around the juice machine dispensing spouts.
  Clean and sanitize these surfaces for food contact.
• 2000 C - Single service cups observed unprotected from contamination. The single service plates were stored with the food surface facing up.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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

November 29, 2007 (Routine)