Holiday Inn Express, 107 South Carter Rd., Ashland, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Holiday Inn Express
Address: 107 South Carter Rd., Ashland, Virginia
Total inspections: 8
Last inspection: Sep 29, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 29, 2009Risk Factor Assessment00Details / Comments
No violation noted during this evaluation. March 31, 2009Follow-up--Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical Sausage gravy and scrambled eggs on buffet hot holding at improper temperatures. Normally on buffet line for about 30 minutes.
  • 0820 A 2 - Corrected During Inspection Critical Hardboiled eggs, milk in cartons, yogurt cold holding at improper temperatures. Foods have been in reach in cooler for several days. Internal thermometer reading 50 degrees, external 46-47 degrees. Rechecked equipment temperatures after hotel inspection and internal temperture at 50 degrees and external at 45-46 degrees.
February 23, 2009Routine20Details / Comments
0820 A 2 - Corrected During Inspection Critical Cream cheese and half and half creamers cold holding at improper temperatures.September 03, 2008Risk Factor Assessment10Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Box of cooked sausages observed at 51 degrees. PIC stated that box taken out of freezer that morning.
  • 1320 - There was no temperature measuring device located in the facility.
  • 2020 - Stacks of single service cups at the self service food bar were found handled, displayed or dispensed with the food or lip-contact surface unprotected from bare hand contamination.
March 28, 2008Routine12Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Cream cheese, creamers, hard cooked eggs, and yogurt on buffet cold holding at improper temperatures. FOOD OUT OF TEMPERATURE FOR LESS THAT FOUR HOURS.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Chlorine used for sanitizing in the three compartment sink. There was no test kit for measuring chlorine sanitizer.
  • 1570 - Exterior temperature gauge reading 70 degrees. Equipment was observed in a state of disrepair and damaged.
  • 2000 - Single service items observed unprotected from contamination. Single service cups on the buffet were not protected from bare hand contact with lip contact surfaces. Utensils on buffet stored with lip contact surfaces facing up in containers.
September 26, 2007Routine13Details / Comments
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  • 2020 - Repeat Single service cups were observed displayed or dispensed with the food or lip-contact surface facing upward.
March 30, 2007Follow-up02Details / Comments
  • 0820 - Corrected During Inspection Critical Numerous foods in reach in cooler were cold holding at improper temperatures. Food containers observed stacked and air vent blocked to prevent cold air circulation. No internal thermometer. Unable to detemine how long foods had been out of temperature.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 2020 - Single service cups were observed displayed or dispensed with the food or lip-contact surface facing upward.
  • 2280 - Corrected During Inspection Critical The handwashing lavatory was blocked with dirty wiping cloths.
March 21, 2007Routine22Details / Comments

September 29, 2009 (Risk Factor Assessment)

Comments:
No foods cooked from raw ingredients on site. Recommended placing only single layer of sausage links in pan for hot holding to ensure even holding temperature. Also recommend increasing temperature of bottom heating element in hot holding unit. Sausage gravy removed from large can at ambient air temperature in cooling process for one hour and will be used 9/30/09. Eggs, bacon, sausage links precooked, frozen, thawed in reach in cooler, reheated in microwave and hot held for approximately 30 minutes. Reheated roods left over are discarded at end of breakfast. Breakfast from 6:30 - 9:30 a.m. Discussed employee health issues, employee health information posted in kitchen, glove use and handwashing. Employee stated hands washed before preparing foods and before donning gloves. Shipment of frozen foods received and checked by PIC. Egg patties are precooked, frozen patties, reheated in microwave. Discussed process for reheating in microwave. Reviewed instructions for egg patties on package which requires 165 degrees at 15 -25 secs. for 2-3 patties. PIC reheated tray of 2-3 patties for 25 secs and acheived a temperatur of 179 degrees. Normally a full tray of about 40 patties are heated for 5 minutes. PIC properly demonstated cleaning and sanitizing of equipment in 3 -basin sink. Test strips were available. Quats sanitizer at 200 ppm. Recommended acquiring a food temperature thermometer for use in checking reheating temperatures. Recommended protecting the lip contact surfaces of the single service, self-serve cups by keeping cups in plastic sleeves or cup dispenser. Recommended keeping as few large cardboard boxes in reach in cooler as possible to ensure adequate air flow and cooling of products.

March 31, 2009 (Follow-up)

Comments:
Reach in Cooler appears to be in good working order. Foods at holding temperatures of 41 or below and thermometers reading at 41 or below. When door is held open thermostat increases quickly.

February 23, 2009 (Routine)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Sausage gravy and scrambled eggs on buffet hot holding at improper temperatures. Normally on buffet line for about 30 minutes.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. Reheat food that has not been out of temperature for longer than four hours. Food was discarded. Recommended using time control plan for foods on buffet line.
  • 0820 A 2 - Corrected During Inspection Critical Hardboiled eggs, milk in cartons, yogurt cold holding at improper temperatures. Foods have been in reach in cooler for several days. Internal thermometer reading 50 degrees, external 46-47 degrees. Rechecked equipment temperatures after hotel inspection and internal temperture at 50 degrees and external at 45-46 degrees.
    Recommend discarding the food including sour cream and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Have unit checked to ensure proper temperture at 41 degrees or below.
Comments:
Provided information for developing a time control plan for foods on breakfast buffet ba. Liquid pasteurized eggs used for srambled eggs/cooked in microwave for 7-8 minutes. Discussed taking temperatures of eggs after cooking. Discussed cooling method for reserved pan of sausage gravy in reach in cooler. Discussed handwashing and employee health and provided handouts.

September 03, 2008 (Risk Factor Assessment)



Violation: 0820 A 2 - Corrected During Inspection Critical Cream cheese and half and half creamers cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Place items in cooler or on ice.
Comments:
Breakfast served from 6 - 9:30 a.m. Bacon pre-cooked, warmed in microwave, held in warmer. Delivery this morning and on Friday mornings. Food delivered between 5 -6 a.m. Yogurt, milk and other items placed in cases in reach in cooler. Foods at 44/47 degrees. Discussed not filling reach in cooler so full to allow for better air circulation. External digital dispay temperature disply on reach in cooler reading 45 -48 degrees. Air does not feel cool. Check food temperatures in one hour to ensure temperatures at 41 degrees or below. Do not pack cooler so tightly. Cooler door opened numerous times. Place thermometer in cooler or have digital display repaired. Repair unit if not holding at 41 or below. External digital display on reach in freezer reading 106 - 109, however, foods in freezer were frozen. Repair digital display or place thermometer in unit. Discussed keeping temperature logs for equipment and food. Left over bacon, pancakes, other food on hot holding unit discarded at end of breakfast. EHSS observed food being discarded. EHSS will send manager iinformation on employee health including reportable diseases, signs and symptoms of diseased and restrictions and exclusion. No test strips available for chlorine sanitizer. Test strips available for quaternary ammonium. Obtain test strips for chlorine sanitizer. Use sanitizer at 50 - 100 ppm.

March 28, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Box of cooked sausages observed at 51 degrees. PIC stated that box taken out of freezer that morning.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate box to rear of reach in cooler to ensure sausages stay cold after morning food preparation.
  • 1320 - There was no temperature measuring device located in the facility.
    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.
  • 2020 - Stacks of single service cups at the self service food bar were found handled, displayed or dispensed with the food or lip-contact surface unprotected from bare hand contamination.
    Store single service cups with lip-contact surface protected to prevent contamination prior to use.
Comments:
Reach in freezer on defrost settin; all foods in freezer frozen. Eggs, meats(bacon,sausage)received pre-cooked, reheated in microwave. Any left over foods discarded. Discussed reheating of precooked, frozen foods for hot holding. Discussed use of two basin sink to ensure proper sanitizing of equipment. PIC stated that normally chlorine is used for sanitizing, but no chlorine or chlorine test strips observed. There was quaternary ammonium tablets and test strips available and PIC indicated they also use these; discussed the use of this product. Discussed handwashing and reheating foods.

September 26, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Cream cheese, creamers, hard cooked eggs, and yogurt on buffet cold holding at improper temperatures. FOOD OUT OF TEMPERATURE FOR LESS THAT FOUR HOURS.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. EITHER USE TIME AS A CONTROL MEASURE OR ENSURE FOODS STAY CONSISTENTLY AT 41 DEGREES OR BELOW ON BUFFET. EHSS DISCUSSED WITH PERSON IN CHARGER DEVELOPING A TIME CONTROL PLAN AND SUBMITTING THIS TO THE HEALTH DEPARTMENT.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Chlorine used for sanitizing in the three compartment sink. There was no test kit for measuring chlorine sanitizer.
    Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Exterior temperature gauge reading 70 degrees. Equipment was observed in a state of disrepair and damaged.
    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.
  • 2000 - Single service items observed unprotected from contamination. Single service cups on the buffet were not protected from bare hand contact with lip contact surfaces. Utensils on buffet stored with lip contact surfaces facing up in containers.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Outside gauge not working properly or possibly set to read in celsius. Food supplier is SYSCO, shipments received twice a week, foods prepacked or precooked including eggs, bacon, sausage and pastries. EHSS recommended inquiring about "manufacturer's date" on juice and whether or not juice pastuerized. Provided information on a written time control policy for dairy products, eggs, meats on buffet to include items covered by policy, time items prepared for placement on buffet, time items will be returned to cooler or discarded, spot checking food temperatures before placement on buffet and before placement in cooler, reheating requirements for food on buffet, mixing old food with new food, keeping minimum amount of food on buffet. Discussed preparing two container of times such as creamers, cream cheese, yogurt and eggs for buffet. First container out from 6:30 - 8:30 a.m. and second container out from 8:30 - 9:30 a.m. Person in charge will forward policy to Health Department for review and approval as required in Virginia Food Regulations, 12 VAC 5 421- 850.

March 30, 2007 (Follow-up)



Violations:
  • 1510 - Repeat 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.
  • 2020 - Repeat Single service cups were observed displayed or dispensed with the food or lip-contact surface facing upward.
    Store cups with food or lip-contact surface covered to prevent contamination prior to use. KEEP CUPS PROTECTED BY PLASTIC SLEEVES OR DISPENSING CONTAINER.

March 21, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Numerous foods in reach in cooler were cold holding at improper temperatures. Food containers observed stacked and air vent blocked to prevent cold air circulation. No internal thermometer. Unable to detemine how long foods had been out of temperature.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. DO NOT BLOCK FLOW OF AIR VENTS AT TOP OF UNIT OR OVER STOCK COOLER. RECOMMEND PLACING AN INTERNAL THERMOMETER IN THE FRONT PART OF THE UNIT. RECOMMEND KEEPING EQUIPMENT AND FOOD TEMPERATURE LOGS.
  • 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.
  • 2020 - Single service cups were observed displayed or dispensed with the food or lip-contact surface facing upward.
    Store cups with food or lip-contact surface covered to prevent contamination prior to use. KEEP CUPS PROTECTED BY PLASTIC SLEEVES OR DISPENSING CONTAINER.
  • 2280 - Corrected During Inspection Critical The handwashing lavatory was blocked with dirty wiping cloths.
    A handwashing lavatory shall be readily accessible for use by employees in food preparation, food dispensing and warewashing areas.
Comments:
Menu includes french toast, sausage, cinnamon rolls, doughnuts, muffins, apples/bananas, bagels/toast, english muffin, yogurt, hard boiled eggs, juice, milk, water, cereal, omlets. Discussed use of dairy creamers and temperature control. Buffet open 6:30 - 9:30 a.m. All foods precooked, reheated in microwave. No temperature is taken of reheated foods. Discussed reheating temperature for hot holding. Recommended that food reheating temperature log be kept. No food is held over. Discussed wash/rinse/sanitizing in 3-compartment sink and use of test stips for checking sanitizer.

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