Baymont Inn & Suites, 7201 West Broad Street, Richmond, VA 23294 - Hotel Continental Breakfast inspection findings and violations

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Business Info

Restaurant: Baymont Inn & Suites
Address: 7201 West Broad Street, Richmond, VA 23294
Type: Hotel Continental Breakfast
Phone: 804 672-1108
Total inspections: 9
Last inspection: 01/27/2016
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Inspection findings

Inspection date

Type
Sanitizer test strips available (at desk). Permit issued.
No violation noted during this evaluation.		01/27/2016Follow-up
Storage chest freezer has been defrosted and the lid properly closes.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: No test kit for measuring sanitizer concentration observed at the warewashing sink.
    Correction: Correct by providing adequate supply of test strips for measuring sanitizer concentration.
11/18/2015Follow-up
Note: chest freezer in storage room needs to be defrosted. The build up of ice prevents the lid from properly closing. Follow up inspection in +/-7 days.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: No test kit for measuring sanitizer concentration observed at the warewashing sink.
    Correction: Correct by providing adequate supply of test strips for measuring sanitizer concentration.
  • Hand Drying Provision (repeated violation)
    Observation: No hand drying provisions observed at handwashing sink.
    Correction: Correct by maintaining adequate supply of paper towels at the handwashing sink.
  • Handwashing Signage/Handwashing Facilities
    Observation: No handwashing signage provided at the handwashing sink.
    Correction: Correct by providing a sign that notifies employees to wash their hands at the handwashing sink.
11/10/2015Routine
No violation noted during this evaluation.05/21/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Milk observed at 43 degrees in service line refrigerator. Cream cheese observed at 56 degrees.
    Correction: Correct by maintaining all "temperature control for safety" foods at 41 degrees or less.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: No sanitizing agent available at warewashing sink.
    Correction: Correct by maintaining an adequate supply of sanitizer (bleach).
  • Handwashing Cleanser - Availability
    Observation: Handsink observed without proper cleanser.
    Correction: Correct by supplying the handsink with an adequate supply of soap.
  • Hand Drying Provision (repeated violation)
    Observation: Handsink observed without proper hand drying provisions.
    Correction: Correct by supplying with an adequate supply of single use paper towels.
05/15/2015Risk Factor
  • Kitchenware and Tableware (corrected on site)
    Observation: Observed single use utensils displayed with lip contact surface out. Observed single use plates and bowls displayed right side up.
    Correction: Corrected during inspection.
11/12/2014Routine
Write a time control policy for foods you discard after breakfast, i.e. waffle batter, cream cheese. Permit may be issued.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: No chlorine test ket available.
    Correction: Provide.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Handles to GE refrigerators are soiled.
    Correction: Clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Forks displayed with eating portion exposed. Bowls unprotected.
    Correction: Turn handles up. Turn bowls upside down.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the restroom.
    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
01/28/2014Routine
No critical violations. Discussed washing, rinsing and sanitizing. 100 PPM of chlorine required in 3rd sink. No test kit. Provide chlorine test papers. Waffle batter is discarded every day. Milk and cream cheese and yogurt are kept in small refrigerators on buffet. Permit expires 1/31/14.
No violation noted during this evaluation.		08/30/2013Risk Factor
Remember when providing waffle batter for customers the batter cannot be kept for another days use once it is placed in container on counter. Cream cheese and butter is now kept in small refrigerator. Permit issued.
  • Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
    Observation: No metal stemmed thermometer.
    Correction: Provide.
  • Sanitizing Solutions, Testing Devices
    Observation: No test kit for sanitizer.
    Correction: If using a chlorine product, provide chlorine test strips.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls in storeroom found soiled.
    Correction: Clean.
01/17/2013Routine

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