Knights Inn, 23786 Rogers Clark Blvd., Ruther Glen, VA 22546 - Hotel Continental Breakfast inspection findings and violations



Business Info

Restaurant: Knights Inn
Address: 23786 Rogers Clark Blvd., Ruther Glen, VA 22546
Type: Hotel Continental Breakfast
Phone: 804 448-2499
Total inspections: 5
Last inspection: 02/02/2016

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Inspection findings

Inspection date

Type

Provided a small amount of food safety training to the food employees during the inspection. It is highly recommended the food employees attend a food safety class.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, RIF – Reach-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million

  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees in charge of setting up and closing the breakfast were unable to demonstrate knowledge of their assigned duties.
    Correction: Train all employees in food safety as it relates to their assigned duties.
  • Gloves - Use Limitation (corrected on site)
    Observation: Single-use gloves saved for reuse. Observed a pair of used gloves on the counter and the food employee stated the gloves are re-used as needed. Discussed proper glove use with the food employee. The used gloves were discarded.
    Correction: Cease reuse and discard gloves when interruptions occur in the operation.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Milk (47'F) and cream cheese (50'F) in the reach-in cooler was measured cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Cream cheese packets on the breakfast bar for which time rather than temperature is being used as a control was not discarded. Food employee placed cream cheese packets that have been at room temperature for 4 hours back in the reach-in cooler. Training provided to ensure all food items under time as a public control are discarded within 4 hours. Cream cheese packets were discarded during the inspection.
    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.
  • Food - Food Labels (repeated violation)
    Observation: Consumer self-dispensing bulk food bin containing cereal is not properly labeled.
    Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section to include list of ingredients and major allergens.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The sink faucet over the 2-compartment sink was observed in a state of disrepair and damaged. The sink faucet can no longer easily swivel to provide water to both sink basins.
    Correction: Repair the sink faucet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the sink faucet, replace it with one that meets the specifications.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food employee in charge of closing the breakfast area during stated that all utensils are washed with soap. Food employee had no knowledge of sanitizing equipment. All utensils were properly sanitized during the inspection. Training provided.
    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.
02/02/2016Routine
Discussed with the person in charge:
- Please send a copy of the PIC ServSafe certificate to the health department.
- Significant improvement since last inspection.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Cream cheese (47'F), butter (50'F), milk (50'F) stored in the reach-in cooler were measured cold holding at improper temperatures. PIC stated the unit will be discarded and a new unit will purchased to hold foods at 41'F or below.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
08/17/2015Follow-up
Discussed with the person in charge:
1. Time as a public health control - policy provided.
2. Provided demonstration on setting up 2-compartment sink
3. Strongly recommend the person in charge attend a food safety class. Handouts provided.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million

  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Discussed with the person in charge proper ways to set-up the 2-compartment sink for equipment washing.
    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.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cream cheese (50'F), butter (47'F), and milk (50'F) in the reach-in cooler were measured cold holding at improper temperatures. PIC lowered the temperature of the reach-in cooler. Recommended to the PIC to monitor the temperature of the unit to ensure the air temperature is 36'F-38'F.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Cream cheese, butter, and milk on the self-service bar 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. Time as a public health policy completed and reviewed during the inspection.
    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.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: PIC could not produce an appropriate sanitizing agent. During the inspection, PIC was able to obtain chlorine bleach to properly sanitize equipment.
    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.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station in the kitchen is being used as a dump station.Observed significant amount of coffee grinds in the handsink.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. PIC provided paper towels during the inspection.
    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
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
    Observation: Observed several spray bottles of chemicals in the kitchen not properly labeled. PIC labeled all bottles during the inspection.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
07/16/2015Risk Factor
Discussed with the person in charge:
1. attendance at a food safety class - information given
2. name change of facility

  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed a gallon of milk sitting on the counter at 52'F - cold holding at improper temperatures. Milk was placed in the home style refrigerator.
    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.
  • Food - Food Labels
    Observation: Consumer self-dispensing bulk food bin containing cereals are not properly labeled.
    Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the home style refrigerator to include the gasket and the storage drawers have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Kitchenware and Tableware (corrected on site)
    Observation: Single-service coffee filters are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing sink is blocked, 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 wooden board preventing its use.
  • Refuse - Covering Receptacles
    Observation: Dumpster is open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulb in the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities in Good Repair
    Observation: Observed that the contact paper is coming off of the walls in the breakfast area - not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Observed that the walls in the kitchen and caulking around the sinks are in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Critical: Toxics - Common Name/working Containers of Toxics*
    Observation: Spray bottles of chemicals are not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
01/06/2015Routine
Abbreviations: WIC - walk in cooler
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 2-compartment sink in the kitchen 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.
  • Light Bulbs Protective Shielding
    Observation: The light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The walls near the coffee maker in the kitchen is noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
12/30/2013Routine

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