Springhill Suites Hotel, 20065 Lakeview Center Plaza, Ashburn, VA 20147 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Springhill Suites Hotel
Address: 20065 Lakeview Center Plaza, Ashburn, VA 20147
Type: Hotel Continental Breakfast
Phone: 703 723-9300
Total inspections: 5
Last inspection: 11/20/2015
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Inspection findings

Inspection date

Type
Correct the above items within one week. A review of reportable illnesses was discuss with the food service worker. The health department permit has expired. Application was left with the hotel. Apply for a new health department permit,within one week.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The juice machine was observed in a state of disrepair and damaged and not cooling.
    Correction: Repair the juice machine 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 juice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The floor under the large cooler and freezer 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.
11/20/2015Routine
Correct the items within 3 days. The dish machine was sanitizing with hot water with a utensil temperature of 172 degrees F after running the dish machine 3 times. Spoke to kitchen staff about reportable illnesses that were posted on the wall. Time control is used for the foods at the breakfast bar.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The small display cooler has a heavy frost build-up.
    Correction: Time to defrost the cooler so that the food items will maintain proper temperature of 41 degrees or less.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor under large cooler and freezer 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.
05/06/2015Routine
All food temperatures were good. The firm uses time control at the buffet, however, the eggs were 152 degrees, sausage & potatoes were 173 degrees, and oatmeal was 151 degrees, so all items were being hot held during the breakfast hours. Employee provided information on the reportable signs, symptoms and the big 5 reportable diagnosed illnesses. The dish machine was sanitizing with hot water with a utensil temperature of 167 degrees F. Good operation.
No violation noted during this evaluation.		09/04/2014Routine
Correct the above item within one week. Firm is using time control for buffet however, scrambled eggs, oatmeal, sausage, potatoes and peppers were all held above 150 degrees F. The dish machine was sanitizing with hot water and working well. Discussed signs and symptoms of illnesses with employee and reviewed the reportable illness which were posted in the kitchen. The health department food permit has expired. An application was left with facilities.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Boxes of single service items observed stored on floor.
    Correction: Store single service items in its original protective packaging off the floor to help prevent contamination from water or other liquids that may be on the floor.
02/10/2014Routine
The dish machine was sanitizing with hot water with a utensil temperature of 166 degrees. Suggest getting another food monitoring thermometer to check food temperatures.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk in the display cooler was at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Food - Food Labels
    Observation: Consumer self-dispensing bulk food bin containing cold cereals 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.
  • Temperature Measuring Devices - Food (corrected on site)
    Observation: The food temperature measuring device (degrees F) located in the kitchen is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Food staff was shown how to calibrate the thermometer and it was adjusted and calibrated during training.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The dairy display cooler at breakfast bar was observed with a frost build-up and not maintaining proper food temperatures.
    Correction: Defrost the dairy display coolers at the breakfast bar and adjust equipment to make sure it will hold food temperatures of 41 degrees or less.
05/08/2013Routine

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