Inn at the Old Silk Mill, 1707 Princess Anne Street, Fredericksburg, VA - Restaurant inspection findings and violations

May 20, 2009 (Routine)

Violations:

• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the sink used for handwashing.
  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
• 3280 - Dead roaches was found on the premises on insect control devices.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Comments:
Continental breakfast is from 8:00 am-10:00 am. All foods, such as milk and cream cheese are placed into refrigeration unit after breakfast service.
Ensure that equipment is properly sanitized after being washed. Person in charge stated that they are still using the procedures outlined during inspection on 5/29/2008. Homestyle dishwashing machine is being used to clean equipment and 2-compartment sink is set up with bleach for sanitizing equipment in office kitchen, however, this kitchen may be converted for living quarters. If converted for living quarters, a separate 2-compartment sink and handwashing sink must be installed in an area separate from the living quarters. Contact the Health Department prior to the installation of equipment.
Ensure that chlorine sanitizer is at proper concentration - 50-100 ppm, approximately 1 teaspoon of bleach per gallon of water.
Ensure that all equipment is being washed in downstairs office kitchen. Discontinue the use of the 1-compartment sink for warewashing. Designate this sink for handwashing only.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

May 29, 2008 (Routine)

Violation: 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Discussed with PIC:
PIC stated that the 1-compartment sink upstairs is used for sanitizing equipment after cleaning. 2-compartment sink and homestyle dishwashing machine is provided for sanitizing equipment downstairs. Discussed proper sanitizing procedures with PIC. Obtain detergent sanitizer to use in the 2-compartment sink for proper cleaning and sanitizing. Until detergent sanitizer is obtained, clean and sanitize in 2-compartment sink by 1. wash equipment with soapy water in one compartment, 2. rinse in second compartment, 3. remove items and place on clean rack provided, 4. drain one sink and place sanitizer mixture of bleach in water (ensure that chlorine sanitizer is at proper concentration - 50-100 ppm, approximately 1 teaspoon of bleach per gallon of water), 5. submerge cleaned equipment in sanitizer for 10 seconds, 6. place on rack to air dry. Facility can also use the dishwashing machine to clean dishes and sanitize using bleach in one compartment of the 2-compartment sink. PIC stated that a 2-compartment sink may be installed upstairs for convenience. Ensure that a separate handsink is accessible in this area.
Ensure that bulk cereal containers in breakfast area are properly labeled.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

June 04, 2007 (Routine)

Violations:

• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory used by employees. Cloth towel was provided.
  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
• 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
Facility is serving only cereal, baked goods, and coffee. Orange juice and milk are held out during breakfast - 8:00 am - 10:00 am.
Contact the Health Department if facility makes any changes to menu or food facility.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.