Comfort Inn Corporate, 8710 Midlothian Tnpk, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 30, 2009 | Routine | 1 | 2 | Details / Comments |
| 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (300 ppm+). | March 04, 2009 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | January 22, 2009 | Routine | 0 | 0 | Details / Comments |
| 1320 - There was no temperature measuring device located in the reach in refrigerators. | January 22, 2008 | Routine | 0 | 1 | Details / Comments |
June 30, 2009 (Routine)
Violations:
- 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary ammonia and a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1700 - Corrected During Inspection Critical Repeat Sanitizing chemicals were not present in the facility (ran out).
Always keep an adequate supply of sanitizing chemicals (bleach or quaternary ammonia) onsite at all times.
Adequate 3-vat setup.
Employee health policy is in place.
Make sure to keep only small quantities of food items out that are refrigerated and are to be kept for more than 1 breakfast period (ie. yogurt, hardboiled eggs, gravy).
March 04, 2009 (Routine)
Violation: 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (300 ppm+).
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
Comments:
Leftovers of hot and cold hold items from breakfast each day is discarded at the end of the 3-hour breakfast period. Adequate 3-vat setup, sanitizer bucket, and thermometer.
January 22, 2009 (Routine)
Comments:Training topics: wash/rinse/sanitize process; sanitizer and test kit; handwashing and glove usage; cooling and reheating of sausage gravy; handling of eggs and milk; food thermometer usage (0-220°F range); and thermometers in all cooling units. Will return for full inspection when breakfast attendant is present and available to answer questions.
January 22, 2008 (Routine)
Violation: 1320 - There was no temperature measuring device located in the reach in refrigerators.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Comments:
Continental breakfast only.
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