Wingate Inn Continental Breakfast, 5800 Burton Station Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2009 | Routine | 1 | 4 | Details / Comments |
|
March 10, 2009 | Routine | 1 | 5 | Details / Comments |
|
September 02, 2008 | Routine | 2 | 2 | Details / Comments |
|
April 17, 2008 | Routine | 1 | 8 | Details / Comments |
May 12, 2009 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 2000 - Repeat Clean coffee filters were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Single service articles were found stored on the floor.
Store single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2890 - Light bulb in freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 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.
Violations discussed for correction.
March 10, 2009 (Routine)
Violations:
- 0560 - Linens in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg, ham in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - There was no temperature measuring device located in the chest freezer.
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. - 2000 - Repeat Clean coffee filters were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Violations discussed for correction.
September 02, 2008 (Routine)
Violations:
- 0830 - Critical The ready-to-eat (RTE) commercially processed foods (ham, gravy) in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1060 - Repeat The nonfood contact surface of the cloth towel used to drain dishes is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3340 - Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed with manager.
April 17, 2008 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses - ice scoop.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0610 - Food stored on the floor or food stored less than 6" above the floor - waffle mix in the storage area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1060 - The nonfood contact surface of the cloth lining the utensil drawer is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. - 1790 - The cavity of the microwave oven is observed soiled - ceiling of microwave in the self service area.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 2000 - Single service items were found stored on the floor in the storage area..
Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3260 - Employees are not using the dressing rooms, designated area or lockers provided - newspaper and umbrella on food storage rack.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3340 - Corrected During Inspection Critical Containers of cleaners and Sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations corrected or discussed for correction during the inspection. Permit issued during the inspection.
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