Lakeside Bistro, 220 Campus Blvd, Winchester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Lakeside Bistro
Address: 220 Campus Blvd, Winchester, Virginia
Phone: (540) 536-8111
Total inspections: 8
Last inspection: Aug 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 1180 - The food temperature measuring device (degrees F) cooks use is not accurate.
August 24, 2009Routine02Details / Comments
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior top of ice machine and some equipment seals.
August 21, 2008Routine02Details / Comments
No violation noted during this evaluation. August 29, 2007Routine00Details / Comments
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  • 1320 - There was no temperature measuring device located in some refrigeration units.
  • 3240 - Handwashing facilities are not maintained.
March 14, 2007Routine03Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0820 - Corrected During Inspection Critical Fish in the warmer is hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Cream cheese is cold holding at improper temperatures.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the latex gloves is not safe.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
March 10, 2006Routine22Details / Comments
No violation noted during this evaluation. January 19, 2006Follow-up00Details / Comments
No violation noted during this evaluation. January 18, 2006Pre-Opening00Details / Comments
No violation noted during this evaluation. October 17, 2005Other00Details / Comments

August 24, 2009 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 1180 - The food temperature measuring device (degrees F) cooks use is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
Comments:
*Hot holders were holding below 135 degrees Fahrenheit, ensure all product (potentially hazardous) is cooked/reheated to at least 165 degrees Fahrenheit for 15 seconds prior to being placed on hot holder if holding so low. Product is only kept on bar for 2 hours (hot holder) and 4 hours for cold holding bar, afterwards discarded. Ensure that no new product is placed over old product on serving lines. Once food is in temperature danger zone (41-135 degrees Fahrenheit) ensure is discarded and not served to public if in that range more than 4 hours.
*If facility wants to continue using time as public health control method written procedures need to be maintained in the food establishment and made available upon regulatory authority request in order to comply with 12 VAC 5-421-850*.
Comments: Regarding the cut chicken at the hot bar the cook said it was cooked to 170 degrees Fahrenheit and discarded after 2 hours, stated 173 degrees Fahrenheit for at least 15 seconds. Observed minor leak near PSI gauge of dishwasher which only occurred at the main end of rinse cycle. Leak appeared to come from tall pipe with metal cap. Minor build-up of debris on lip of ice machine, ensure is cleaned and sanitized. Minor build-up of debris on walk-in freezer floor, clean as needed to prevent debris accumulation.
Good labeling of after market containers. Ice machine had one inch air gap. Quat bucket 100/200 PPM (EHS/Facility) ensure maintains 200-400 PPM. Ensure all utensils food contact surfaces stay inverted, some were not at cold bar.

August 21, 2008 (Routine)



Violations:
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior top of ice machine and some equipment seals.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Paperwork Needed: Employee Health Policy, Menu, CO
-Facility shut down at time of inspection.-
*Dishwasher final rinse should be monitored to ensure that it meets minimum rinse temperature of 160 degree's Fahrenheit per VA Food Regulations and optimally minimum rinse temperature of 180 degrees Fahrenheit per manufacturer data plate. During first two rinses machine only reached 135 degree's but on last two rinses it reached above 160 degree's Fahrenheit.
Comments: No food in top of #10/#12 Randell Unit. Recommend purchase of digital instant read thin diameter probe thermometer, facility only had analog type. Flavor hold not on. Be sure when food product is stored in after market containers it is labeled so is easily identifiable. Service call was placed for dishwasher.

August 29, 2007 (Routine)

Comments:
When ice is used for cooling make sure the containers are covered at least 3/4 of the way. Tomatoes and all cut melons are going to be potentially hazardous foods under the new regulations and need to be time or temperature controlled. Dented cans need to be separate from none dented cans. Make sure mops are hung or inverted for proper air dry. The PSI gauge on the dishmachine is broke and needs repaired. Make sure when fixed that during the rinse cycle, the PSI gauge must read between 15-25. Run the dishmachine two or more times before using to get to proper temperature, the rinse cycle should be between 180-194. Thermometers still needed in both prep units. When unit "salad bar" is turned on cover with empty pans to prevent cold air from escaping out of the top and make sure unit holds at 41 or lower.

March 14, 2007 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
    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 140F and the container.
  • 1320 - There was no temperature measuring device located in some 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.
  • 3240 - Handwashing facilities are not maintained.
    Keep handwashing facilities maintained to encourage proper handwashing and ensure proper operation.
Comments:
Thermometer in #9 unit broken, needs replacing. Soap dispenser has fallen off rear left handsink and needs replaced. Don't forget to invert mop heads when not in use to allow for proper air drying and to keep sanitizer levels around 200 PPM (Quat). Be sure gloves are changed appropriately when needed. Dishwasher uses high heat sanitizer. Good food labeling and nice clean ice machine. Be sure to check expiration dates on all products in storage. Be sure to change foods on buffet every four hours if holding higher than 41 degrees Fahrenheit to ensure cold foods hold lower than 41 degrees Fahrenheit and hot foods above 145 degrees Fahrenheit.

March 10, 2006 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    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 140F and the container.
  • 0820 - Corrected During Inspection Critical Fish in the warmer is hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Cream cheese is cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the latex gloves is not safe.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Temperatures continued: chicken-sandwich prep=36.8, cheese-1dr prep=42.4, milk-Traulsen=40 degrees. Facility is in good condition and clean at time of inspection.

January 19, 2006 (Follow-up)

Comments:
Previous items were corrected. New longer shield is on order.

January 18, 2006 (Pre-Opening)

Comments:
PIC passed Demonstration of Knowledge Test. Occupancy Permit was given. Montor food temperatures in salad buffet unit. Shield on station could be longer. Prior to opening, please correct the following: All four handsinks need to have handwashing signs, papertowels,soap and trash receptacles. Light intensity in walkin freezer isn't enough. Thermometer in 1 door maketable isn't visible where placed.

October 17, 2005 (Other)

Comments:
This is a construction walk-thru. Ceiling tiles and most wall surfaces have been installed. Mop sink is installed, but plumbing connections for dishwashing and handwashing aren't in place. Half the flooring is laid. Remember to replace the cracked light shield in the walkin, place handwashing signs in the restroom, and make sure the outer doors are sealed. When facility is ready to open, please call to schedule an inspection. At that time, please have a Manager available to prove food safety knowledge. Make sure all units are working and that test strips, hair restraints, thermometers,etc. are available.

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