Marriott Townplace Suites, 2772 Jefferson Davis Highway, Stafford, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Marriott Townplace Suites
Address: 2772 Jefferson Davis Highway, Stafford, Virginia
Total inspections: 3
Last inspection: Sep 30, 2009

Restaurant representatives - add corrected or new information about Marriott Townplace Suites, 2772 Jefferson Davis Highway, Stafford, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0060 - Critical Repeat The person in charge failed to describe the "Big Five" foodborne illnesses, explain how to test the sanitizer in the 2-compartment sink, and possess a food safety certificate.
  • 3030 - Employee using cloth towel to dry hands. No disposable towels were provided at the hand washing sink in the kitchen.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing sink in the kitchen. Soap provided.
  • 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: both toasters and top of the coffee machine
  • 0820 A 2 - Critical Repeat Milk in the reach in cooler - 47 and waffle batter in the dispenser - 81 cold holding at improper temperatures
  • 0350 - Critical The waffle irons are being sprayed by an oil solution. The manager could not produce documentation for the oil solution. Food offered for service or sale contain unapproved food additives or additives at unapproved levels.
  • 1190 - The temperature measuring device (dual or degrees Fl) located in the reach in cooler and display case are not easily readable.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0690 - There are two display cases, one upright reach in refrigerator, and two drop in freezer that are stored in the maintenance/mechanical room.
  • 1060 - The nonfood contact surface of the bottoms of the cabinets inside the kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - The drawer in the reach in refrigerator was observed in a state of disrepair and damaged. There are lights out in both of the display cases.
  • 2700 - Enclosures for refuse, recyclables, or returnables in poor repair.
  • 3180 - The floor behind the reach in refrigerator is in need of cleaning:
September 30, 2009Routine410Details / Comments
  • 0060 - Critical The person in charge failed to answer questions regarding the cold holding temperatures and describe the "Big Five" foodborne illnesses. Also PIC does not possess a food safety certificate.
  • 0220 - Corrected During Inspection Critical The employee is drinking in the kitchen - in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0220 - Critical The employee is drinking from an uncovered container (soda can) in the food preparation area.
  • 0820 A 2 - Critical Yogurt in the reach in cooler ST - 48 and yogurt in the display case ST - 48 cold holding at improper temperatures
November 04, 2008Critical Procedures30Details / Comments
3380 - Corrected During Inspection Critical The chlorine sanitizing solution measured at 200+ ppm in the wiping cloth bucket.September 30, 2008Routine--Details / Comments

September 30, 2009 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to describe the "Big Five" foodborne illnesses, explain how to test the sanitizer in the 2-compartment sink, and possess a food safety certificate.
    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.
  • 3030 - Employee using cloth towel to dry hands. No disposable towels were provided at the hand washing sink 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
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing sink in the kitchen. Soap provided.
    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.
  • 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: both toasters and top of the coffee machine
    Clean and sanitize these surfaces for food contact.
  • 0820 A 2 - Critical Repeat Milk in the reach in cooler - 47 and waffle batter in the dispenser - 81 cold holding at improper temperatures
    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.
  • 0350 - Critical The waffle irons are being sprayed by an oil solution. The manager could not produce documentation for the oil solution. Food offered for service or sale contain unapproved food additives or additives at unapproved levels.
    Cease use of foods which contain unapproved food additives or additives that exceed amounts specified in 21 CFR 170-186 and 9 CFR 318.7
  • 1190 - The temperature measuring device (dual or degrees Fl) located in the reach in cooler and display case are not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0690 - There are two display cases, one upright reach in refrigerator, and two drop in freezer that are stored in the maintenance/mechanical room.
    Protect food from miscellaneous sources of contamination. Separate food storage items from other materials.
  • 1060 - The nonfood contact surface of the bottoms of the cabinets inside the kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - The drawer in the reach in refrigerator was observed in a state of disrepair and damaged. There are lights out in both of the display cases.
    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.
  • 2700 - Enclosures for refuse, recyclables, or returnables in poor repair.
    Maintain enclosures for refuse, recyclables, and returnables in good repair.
  • 3180 - The floor behind the reach in refrigerator is in need of cleaning:
    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.
Comments:
Discussed with PIC: attendance at a food safety class - brochure given; testing of sanitizer in 2-compartment sink; cleaning schedule; items stored in maintenance/mechanical room; time as a public health control; dish drain is needed.
Discussed with PIC: Enforcement Policy: Having 3 or more repeat risk factors or having 10 or more repeat violations resulting from a combination of both risk factors and good retail practices, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Employee health, 3-compartment sink set up, and class information handouts given
Foods received from US Foods
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

November 04, 2008 (Critical Procedures)



Violations:
  • 0060 - Critical The person in charge failed to answer questions regarding the cold holding temperatures and describe the "Big Five" foodborne illnesses. Also PIC does not possess a food safety certificate.
    Ensure the designated person in charge (PIC) is knowledgeable about food temperatures and can demonstrate knowledge of foodborne illnesses.
  • 0220 - Corrected During Inspection Critical The employee is drinking in the kitchen - in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0220 - Critical The employee is drinking from an uncovered container (soda can) in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 A 2 - Critical Yogurt in the reach in cooler ST - 48 and yogurt in the display case ST - 48 cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Discussed with PIC: cleaning schedule not being updated according to the establishment's plan; attendance at a food safety class (ServSafe and Over Easy brochures given); establishment has purchased a drop in freezer; storage of freezers in electrical room - separate freezers from maintenance equipment.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Foods received from:
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.
This inspection was limited to the risk factors that have been identified by the centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
A computer-generated report will be mailed to you.

September 30, 2008 (Routine)



Violation: 3380 - Corrected During Inspection Critical The chlorine sanitizing solution measured at 200+ ppm in the wiping cloth bucket.
Utilize only chlorine sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
Comments:
Discussed with PIC: glove usage, cook temperatures, and lid required for employee's drink.
A computer-generated report will be mailed to your establishment.
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Foods received from:
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

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