Best Western Lynchburg, 2815 Candler's Mountain Road, Lynchburg, VA 24502 - Hotel Continental Breakfast inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Cooling Methods (repeated violation)
Observation: sausage gravy sitting on countertop to cool. Employee stated she was goint to let it sit awhile and then put it in the rifrigerator.
Correction: Sausage gravy needs to be cooled using proper cooling methods. 135 degrees to 70 degress within 2 hours, 70 degrees to 41 degrees within 4 hours.
|
02/01/2016 | Routine | |
Left cooling handout and employee health handout
- Cooling Methods
Observation: The methods used for cooling sausage gravy were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Inspector left cooling handout and thoroughly discussed cooling with kitchen employee and manager. Ensure foods are cooled from 135 degrees F to 41 degrees F within six hours, and that the foods are cooled from 135 degrees F to 70 degrees F within two hours.
- Temperature Measuring Devices
Observation: Thermometers were not located in the warmest part of the unit (near the front) in both refrigerators in the kitchen, and no thermometer was provided in the front breakfast cooler.
Correction: Ensure all cold holding units are equipped with thermometers in the warmest part of the unit (near the front) to ensure accurate temperature measurements, and also so employees can easily monitor holding temperatures.
- Handwashing - Using a Handwashing Lavatory
Observation: The only handwashing sink located in the kitchen was 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the only hand washing sink in the kitchen.
Correction: 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.
|
10/20/2015 | Routine | |
- Critical: Cooling*
Observation: Sausage patties and sausage links being held in refrigerator were at 68 and 65 degrees. Employee stated that she did not know how long they had been in there but it was since breakfast.
Correction: Bring hot sausage patties from 135 degrees to 70 degrees within two hours. You have a total of 6 hours to bring them from 135 to 70.
|
09/30/2014 | Routine | |
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