Comfort Inn29-174-1506, 12001 S. Crater Rd., Petersburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
January 07, 2009 | Routine | 1 | 1 | Details / Comments |
| 0820 2 - Corrected During Inspection Critical Cream cheese cold holding at improper temperatures in a container on continental breakfast bar. Cream cheese was at 65 degrees F. Product discarded. | January 09, 2008 | Routine | 1 | 0 | Details / Comments |
|
January 22, 2007 | Routine | 2 | 1 | Details / Comments |
|
February 15, 2006 | Routine | 1 | 1 | Details / Comments |
| 3660 - Permit is not posted in a place where it is readily observable by the public. | January 31, 2005 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | February 04, 2004 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | January 30, 2003 | Routine | 0 | 0 | Details / Comments |
January 07, 2009 (Routine)
Violations:
- 0820 A 2 - Critical FOOD cold holding at improper temperatures (milk, cream cheese, butter pats and hard-boiled eggs all above 41 degrees)
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. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Should send at least two people to a basic food safety class as soon as possible to train in the fundamentals of food safety and foodborne illnesses; as it is a requirement of the state regulations. EHS was provided training.
January 09, 2008 (Routine)
Violation: 0820 2 - Corrected During Inspection Critical Cream cheese cold holding at improper temperatures in a container on continental breakfast bar. Cream cheese was at 65 degrees F. Product discarded.
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. Use the proper equipment to maintain temperature or establish a policy to discard within 4 hours after taking out of temperature control.
Comments:
Remember to keep all potentially hazardous foods (PHFs) such as hard boiled eggs, cream cheese, milk, etc. at 41 degrees or below or 135 degrees F. and above if hot held. Or you can establish a written policy stating that all PHFs will be discarded within 4 hours after taken off temperature control. All employees who work with continental breakfast daily to include supervisor should attend a basic food safety class to ensure that they are properly trained with all aspects of food safety.
January 22, 2007 (Routine)
Violations:
- 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures. Hard boiled egg at 48 and milk at 49
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. - 3750 - The permit is not post in a location that is conspicuous to consumers
Post the permit in a conspicuous location to consumers - 3750 - Permit holder is not complying with the provisions of the Food Code
Comply with the provisions of the Food Code
It is strongly recommended that all/any foodservice personnel working with continental breakfast attend a basic food safety class as soon as possible to learn more about food safety, cleaning and sanitizing, bacteria and virus such as Norovirus and how to protect against them. See enclosed training schedule.
February 15, 2006 (Routine)
Violations:
- 0260 - Corrected During Inspection Critical 1/2 container of reduced fat milk exceeded date 2/11/06. Was discarded.
Ensure food is safe and unadulterated. - 1320 - The temperature measuring device in the refrigerators and freezer was not properly located in the warmest part of the unit.
Provide /or relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
January 31, 2005 (Routine)
Violation: 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
MOTEL HAS A NAME CHANGE AND WILL NEED TO COMPLETE A NEW APPLICATION SO THAT A PERMIT CAN BE ISSUED WITH THE NEW MOTEL NAME.
February 04, 2004 (Routine)
Comments:Milk and juice were being provided in commercial grade containers that could maintain product at proper temperatures if properly refrigerated prior to use. Proper cleaning of these containers is crucial because they do deviate somewhat from the Continental Breakfast Guidelines. Therefore, ensure they are properly cleaned and sanitized at the conclusion of each Continental Breakfast. No violations were observed. A copy of the Guidelines was provided. Ensure that they are properly followed.
January 30, 2003 (Routine)
Comments:NEW PERMIT ISSUED THIS DATE. POST PERMIT WHERE IT CAN BE SEEN EASILY BY PUBLIC. CONTINENTAL BREAKFAST GUIDELINES PROVIDED THIS DATE. THE INFORMATION ON THIS REPORT MAY BE PUBLICALLY DISPLAYED ON WEBSITE.
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