Healthy Foods Coop, 110 W. Washington St, Lexington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Healthy Foods Coop
Address: 110 W. Washington St, Lexington, Virginia
Total inspections: 10
Last inspection: Jul 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 23, 2009Follow-up00Details / Comments
No violation noted during this evaluation. July 10, 2009Risk Factor Assessment00Details / Comments
No violation noted during this evaluation. December 01, 2008Critical Procedures00Details / Comments
No violation noted during this evaluation. April 24, 2008Follow-up00Details / Comments
  • 0820 A 2 - Critical Observed several pans and crockpots in the reach-in cooling unit in the temperature danger zone.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
April 22, 2008Critical Procedures20Details / Comments
1800 - Repeat Observed food splash on the equipment and outside of cooling units. The interior of the cooling units had a slight build-up-mostly in the bottom and on shelving.October 11, 2007Routine01Details / Comments
  • 0570 - Observed wet wiping cloths on countertop.
  • 1320 - There was no temperature measuring device located in the sandwich prep. unit.
  • 1800 - Observed a slight build-up in the interior of the cooling units.
March 06, 2007Routine03Details / Comments
1580 - Repeat The cutting board(s) along the countertops are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.November 17, 2005Follow-up01Details / Comments
  • 0820 - Critical The sandwich prep. unit was cold holding in the temperature danger zone. This unit is in poor repair and will need to be replaced. The previous reports have noted a problem with this unit.
  • 1580 - The cutting board(s) along the countertops are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - Repeat The cutting board was heavily soiled underneath.
November 09, 2005Routine12Details / Comments
  • 1150 - The shelving in the reach-in unit was rusted and not easily cleanable.
  • 1320 - There were several thermometers missing in the refrigeration units.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1800 - Observed the bottom of the reach-in refrigerators to be slightly soiled.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
March 28, 2005Routine05Details / Comments

July 23, 2009 (Follow-up)

Comments:
Operator corrected all violations from the previous report. A joint inspection was conducted with the Dept. of Agriculture. Operator had come into compliance with both agencies. All of the maintence items were corrected. Operator had implemented unit temperature charts and was having the staff label and code-date the products. Overall, the facility looked much better and was clean and organized. Thank you for your recent efforts.

July 10, 2009 (Risk Factor Assessment)

Comments:
Overall, the kitchen was clean and organized. The entire kitchen was cleaned from top to bottom since the ceiling leak occured. Operator had a calibrated chef's thermometer and knows how to use it. Provide thermometers inside all cooling units as discussed. Please continue to code-date products in cold-storage. It is highly recommended to obtain an additional steamtable for hot-holding of already cooked foods. Please work on phasing out the crock-pots and the heat plates. This equipment does not work well to ensure consistant hot-holding temperatures of food. Employees had clean aprons and had hair restrained effectively.
MAINTENENCE: Operator will remove the solid shelf above the three compartment sink and replace with a slotted shelf for air-drying dishes. Please paint the raw wood behind the handsink. I left a new hand-washing sign with the operator for the handsink. Proper initial cook temperatures, cooling (ice-bath method), and Employee Health Policy were discussed with the operator. The three compartment sink is to have 200 ppm QUATS in the third basin for proper sanitizing. Operator had required test-strips for checking the sanitizer.

December 01, 2008 (Critical Procedures)

Comments:
Observed good food and unit temperatures. The homestyle unit was slightly elevated. This is a new unit and should be capable of cold-holding at proper temps. Please use your chef's thermometer to monitor this unit. Operator will keep an eye on the unit after adjustment. Maintain ambient air temps of 37 degrees F ensuring food temps. of 41 degrees F or below. Remember to use the wash/rinse/sanitize steps to effectively clean and sanitize the dishes/utensils.

April 24, 2008 (Follow-up)

Comments:
The homestyle refrigerator on the right was not working properly. The ambient temp. was still too high-it was cold-holding in the 50's. This unit must be serviced to maintain an ambient temp. of 36 to 38 degrees F ensuring food temps. of 41 degrees F or below. Operator may remove this unit and replace with a new one capable of maintaining proper temps. as discussed. Operator will call the Lexington Health Dept. when item has been corrected.

April 22, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Critical Observed several pans and crockpots in the reach-in cooling unit in the temperature danger zone.
    NEVER PUT CROCKPOTS WITH HOT FOOD IN THEM IN THE REFRIGERATOR. THE CROCKPOT THAT IS USED TO HOLD HOT-FOODS @ HOT-HOLDING TEMP. WILL ONLY INSULATE THE HEAT IN THE FOOD ITEMS. THE FOOD WOULD STAY IN THE TEMP. DANGER ZONE OVER THE ENTIRE NIGHT NEVER COMPLETELY COOLING. THIS IS A VERY RISKY PRACTICE. IT MAY ALLOW BACTERIAL GROWTH TO TAKE PLACE IN THE FOOD. YOU MUST COOL HOT FOODS IN THE FOLLOWING MANNER;1) USE AN ICE-BATH METHOD IN A CLEAN/SANITIZED SINK BASIN TO RAPIDLY COOL THE FOOD. USE YOUR CHEF'S THERMOMETER TO CHECK FOODS DURING THE COOLING PROCESS. (OPERATOR CORRECTED AT THE TIME OF EVALUATION).2) PORTION FOOD INTO SMALLER CONTAINERS-THE FOOD LEVEL SHOULD BE NO MORE THAN 2-4 INCHES DEEP TO ENSURE THAT PROPER COOLING TAKES PLACE.
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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.
Comments:
A critical items inspection was done today. Many foods were being cooled improperly which may result in food-borne illness. This process was discussed in great depth with the operator. Operator corrected this violation at the time of evaluation.

October 11, 2007 (Routine)



Violation: 1800 - Repeat Observed food splash on the equipment and outside of cooling units. The interior of the cooling units had a slight build-up-mostly in the bottom and on shelving.
Clean the surface at a frequency necessary to preclude accumulation of soil residues.
Comments:
Observed good food and unit temperatures. The three compartment sink was set up correctly with 200 ppm in the third basin.

March 06, 2007 (Routine)



Violations:
  • 0570 - Observed wet wiping cloths on countertop.
    Use one capful bleach to one full gal. of water=100 ppm chlorine. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located in the sandwich prep. unit.
    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.
  • 1800 - Observed a slight build-up in the interior of the cooling units.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues.
Comments:
Observed good food temperatures. The new sandwich prep. unit was cold holding at propr temperature. Thank you for installing this new unit to meet the new cold holding requirement, good job!

November 17, 2005 (Follow-up)



Violation: 1580 - Repeat The cutting board(s) along the countertops are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
The operator was instructed to obtain a new cooling unit ASAP. The bottom of the existing unit is not approved for use. Operator stated that this has been scheduled.

November 09, 2005 (Routine)



Violations:
  • 0820 - Critical The sandwich prep. unit was cold holding in the temperature danger zone. This unit is in poor repair and will need to be replaced. The previous reports have noted a problem with this unit.
    The unit must be capable of maintaining ambient temperatures of 36 to 38 degrees F to ensure food temperatures of 41 degrees F or below.
  • 1580 - The cutting board(s) along the countertops are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - Repeat The cutting board was heavily soiled underneath.
    Remove and clean/sanitize the board daily and after use as needed.
Comments:
Work on replacing the sandwich prep. unit as discussed. Thank you for upgrading and changing out the crock pots.

March 28, 2005 (Routine)



Violations:
  • 1150 - The shelving in the reach-in unit was rusted and not easily cleanable.
    Redo/replace the shelving to provide a smooth, cleanable surface.
  • 1320 - There were several thermometers missing in the refrigeration units.
    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.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - Observed the bottom of the reach-in refrigerators to be slightly soiled.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    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

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