Lin's Gourmet (Ladysmith), 18045 Jefferson Davis Hwy, Ladysmith, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Lin's Gourmet (Ladysmith)
Address: 18045 Jefferson Davis Hwy, Ladysmith, Virginia
Total inspections: 12
Last inspection: Apr 7, 2009

Restaurant representatives - add corrected or new information about Lin's Gourmet (Ladysmith), 18045 Jefferson Davis Hwy, Ladysmith, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Repeat Shell eggs cold holding at 62'F in the cook's prep unit. The manager stated that the eggs had been sitting out..
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade, Green baskets stacked above the 3-compartment sink, Meat slicer.
  • 3330 - Corrected During Inspection Critical Unlabeled bottle of stainless steel cleaner stored on shelf above the mop sink.
  • 3340 - Corrected During Inspection Critical Glass cleaner stored next to cooking wine in the cook's area.
April 07, 2009Critical Procedures40Details / Comments
  • 0470 A 4 - Corrected During Inspection Repeat Uncovered foods stored in the cook's prep unit. Uncovered containers of egg rolls in the walk in cooler.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Sanitizer concentration in wiping cloth bucket was less than 50ppm chlorine.
  • 0610 - Corrected During Inspection Bags of food stored on the floor in the walk in freezer.
  • 0810 - Corrected During Inspection Repeat Observed improper methods used to cool foods. A large container of general tso chicken was placed in the walk in cooler for cooling.(Chicken was separated into smaller containers and placed in the walk in cooler.)
  • 0820 A 2 - Corrected During Inspection Critical Repeat The following foods cold holding at improper temperatures: Shell eggs sitting on cook's cart at 72'F (voluntarily discarded); Egg rolls in cook's prep 47'F & 45'F. They were stacked too high. Foods placed in walk in cooler.
  • 0960 1 - Corrected During Inspection Critical Plastic take out bags used as food storage bags for foods in the walk in freezer.
  • 1580 - Repeat The small cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Tofu containers were observed reused for the storage of prepared foods.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Carrot slicer (corrected). 2. Meat Slicer.
  • 1960 - Corrected During Inspection Repeat Stainless steel collanders were found stacked while wet after cleaning and chemical sanitization.
September 17, 2008Routine37Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Shell eggs stored above ready to eat foods in the walk in cooler. Raw meat bones stored above cooked shrimp in the walk in cooler.
  • 0470 A 4 - Corrected During Inspection Uncovered foods stored in the cook's prep unit. Uncovered containers of egg rolls in the walk in cooler.
  • 0480 - Corrected During Inspection Unlabeled food containers such as seasonings and bulk dry goods.
  • 0620 - Corrected During Inspection Uncovered container of general tso chicken stored on the floor below the sewer line to the 3-compartment sink.
  • 0810 - Corrected During Inspection Observed improper methods used to cool foods. A large bowl of rice was cooling on the prep table. 2 large containers of general tso chicken were sitting out in the prep area for cooling. (Rice was placed on sheet pans and put in the walk in cooler. Chicken was broken down into smaller containers and placed in the walk in cooler.)
  • 0820 A 1 - Corrected During Inspection Critical Egg foo yung gravy hot holding at improper temperatures. The gravy on top of the container was 114'F but the gravy on the bottom of the container was >150'F. The gravy had not been stirred to maintain product temperature.
  • 0820 A 2 - Corrected During Inspection Critical The following foods cold holding at improper temperatures: Shell eggs sitting on counter at 83'F (voluntarily discarded); Egg rolls 50'F & 55'F (it), Bag of pork 58'F (it)- foods were stacked too high in the top of the prep unit (foods placed in walk in cooler).
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat egg rolls and sweet & sour chicken in the refrigeration unit are not properly dated for disposition.
  • 1580 - The large cutting board at the cook's prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Carrot slicer. 2. Meat Slicer. 3. Utensils in prep drawer. 4. Mixer Bowl.
  • 1800 - Corrected During Inspection The nonfood contact surface of the utensil drawer and mixer stand has accumulations of grime and debris.
  • 1890 - Corrected During Inspection Critical Equipment such as utensils were not sanitized after washing in the 3-compartment sink.
  • 1960 - Corrected During Inspection Stainless steel collanders were found stacked while wet after cleaning and chemical sanitization. Utensils were not air dried prior to placing in prep drawer for storage.
  • 2910 - Insect control device is located over the mixer where dead insects may be impelled or fall.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap at the bottom of the back door- the door sweep is not large enough.
  • 3180 - The floor in the walk in freezer is unclean.
  • 3200 - The ceiling vent in the kitchen has dust accumulation.
  • 3270 - Critical Methods are not being used to control pests. Observed several flies in the kitchen.
  • 3290 - Corrected During Inspection Maintenance tools stored with food utensils in prep drawer.
August 15, 2008Routine713Details / Comments
No violation noted during this evaluation. October 22, 2007Complaint00Details / Comments
  • 0220 - Corrected During Inspection Critical The PERSONNEL are drinking from uncovered containers in the food preparation area.
  • 0470 - Corrected During Inspection Critical Shell eggs stored over ready-to-eat (RTE) onions in the walk in cooler.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored next to the steam table and on the handsink. 2. Chlorine sanitizer concentration level in wet wiping cloth bucket measured at 0 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
  • 0820 - Corrected During Inspection Critical Shell Eggs @ 78'F above the prep unit - cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Cooked rice @54'F on the prep unit - cold holding at improper temperatures.
  • 1620 - Corrected During Inspection Warewashing sink observed used for handwashing.
  • 1750 - Corrected During Inspection Manufacturer bean curd container was observed reused for the storage of won ton noodles.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mixer and can opener.
  • 1800 - The nonfood contact surface of the timer above the prep unit, dry storage shelving near the water heater, the back screen door handle, and the outside of the rice cooker near the back door - have accumulations of grime and debris.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2930 - The bottom on the back screen door of the food establishment is not protected against entry of insects and rodents.
  • 3340 - Corrected During Inspection Critical Container of WD 40 stored next to honey and spices - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 25, 2007Routine56Details / Comments
3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.October 19, 2006Complaint01Details / Comments
No violation noted during this evaluation. August 04, 2006Other00Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the OUTSIDE AREA AT BACK OF FACILITY. PRODUCE STORED IN BOXES NOT PROTECTED FROM CONTAMINATION.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. OBSERVED CHICKEN, PORK AND PRODUCE STORED DIRECTLY ON FLOOR OF OUTSIDE AREA IN BACK OF FACILITY.
  • 0620 - Food stored under other sources of contamination. CHICKEN, PORK, PRODUCE AND BAGS OF RICE STORED IN OUTSIDE AREA AT BACK OF FACILITY. OUTSIDE AREA HAS ONLY A PARTIAL ROOF.
  • 0820 - Critical TOFU ST 66'F, PORK ST 50'F IN OUTSIDE AREA AT BACK OF FACILITY - cold holding at improper temperatures.
  • 3270 - Critical Harborage conditions exist CHICKEN, PORK, PRODUCE AND BAGS OF RICE STORED IN OUTSIDE AREA, WITH ONLY A PARTIAL ROOF, IN BACK OF FACILITY.
July 20, 2006Complaint32Details / Comments
2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. LOWER SCREEN DOOR TO ENSURE THAT INSECTS OR RODENTS CANNOT ENTER FACILITY.June 08, 2006Routine01Details / Comments
No violation noted during this evaluation. June 05, 2006Pre-Opening00Details / Comments
No violation noted during this evaluation. May 09, 2006Other00Details / Comments
No violation noted during this evaluation. May 09, 2006Other00Details / Comments

April 07, 2009 (Critical Procedures)


Violations: Comments:
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Abbreviations: HH- Hot Holding, it- internal temperature, st- surface temperature, CP- Cook's prep unit, WIC- Walk In Cooler.
Additional temperatures: HH- Egg Drop Soup (st) 148'F, Hot & Sour Soup (st) 140'F.
The facility continues to use stainless steel scrubbies to clean the woks against the recommendation of the health department. The manager stated that he cannot find a substitute that cleans as well as the stainless steel.
Food Source: NYW Trading, Jone Wah.

September 17, 2008 (Routine)


Violations: Comments:
Facility now has a small diameter probe thermometer. Thank you.
Thank you for correcting the violations immediately. Continue to correct items that have not been corrected and maintain correction.
ABBREVIATIONS: CP-Cook's Prep Unit, WIC- Walk In Cooler, HH- Hot Holding, it- internal temperature, st- surface temperature.
Facility is continuing to use stainless steel scrubbers for cleaning non-food contact surfaces. I recommend removing these from the facility to prevent shreds of the scrubbers from getting into foods.

August 15, 2008 (Routine)


Violations: Comments:
FOOD SOURCE: Sealand Foods, NYW Trading LLC, Jone Wah Co. (occasionally)
HH- White Rice 165'F (st), Fried Rice 153'F (st), Egg Drop Soup (st) 155'F.
ABBREVIATIONS: WIC- Walk In cooler, HH- Hot Holding, CP- Cook's Prep Unit, it- internal temperature, st-surface temperature
Wiping cloth bucket 50ppm chlorine. 3-compartment sink 100ppm chlorine.
Discussed:
The Person In Charge (PIC) showed active managerial control over the facility. During the inspection, he instructed the employees on proper procedures to take immediate corrective action. Thank you!
Ensure the PIC is knowledgeable in employee health reporting procedures.
Observed several trays of raw meats sitting out of refrigeration waiting to be cooked. Keep foods in the refrigerator and remove 1 item at a time for cooking. Foods must be held at 41'F or below prior to cooking.
Ensure hot foods cool from 135'F to 70'F within 2 hours and from 70'F to 41'F within 4 hours.
All food contact surfaces and utensils must be 1. WASHED with hot soapy water. 2. RINSED with hot clean water. 3. SANITIZED with 50-100ppm bleach solution in 70-80'F water.
A small diameter probe thermometer is needed for measuring temperatures of thin foods.
Having 3 or more critical repeat violations or 10 total repeat violations places a facility under enforcement which may lead to the revocation of the health permit to operate.

October 22, 2007 (Complaint)

Comments:
Investigation of complaint received on 10/20/07.

July 25, 2007 (Routine)


Violations: Comments:
Temperatures continued: WIC-Chicken IT 33'F, HH-Rice IT 158'F, HH-Fried Rice IT 151'F. Ensure large container of rice is broken down into smaller containers so that rice can properly cool from 140'F to 70'F within 2 hours and 70'F to 41'F within 4 hours. Only remove shell eggs from refrigeration unit as needed.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator

October 19, 2006 (Complaint)


Violation: 3660 - Corrected During Inspection 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:
There was no evidence of violations in regards to concerns from complaint received October 18, 2006. Concerns were discussed with the manager and owner.

August 04, 2006 (Other)

Comments:
Prepared Foodservice Establishment Evaluation Report regarding complaint and consultation with PIC regarding complaint and to review the report.

July 20, 2006 (Complaint)


Violations: Comments:
Observed food items stored in outside area at back of facility - food items stored directly on floor with no refrigeration available. Outside area has only a partial roof. Advised by PIC that food items were delivered by supplier prior to facility opening for the day. Food items include: boxes of chicken on ice, boxes of pork, produce, and bags of rice.
Talked with PIC by phone regarding complaint as facility was not yet open for business. PIC gave permission to take temperatures of PHF in outside area. PIC spoke with supplier and arranged for all food items to be returned to supplier.
Several hours after site visit, PIC called to advise when all food items had been picked up by supplier. Supplier will deliver a new food order to facility tomorrow (July 21, 2006). PIC has given supplier a key to facility to put away food items as delivered.
Advised PIC: Ensure all supplies are delivered during business hours or ensure there is an employee on hand to accept deliveries;

June 08, 2006 (Routine)


Violation: 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. LOWER SCREEN DOOR TO ENSURE THAT INSECTS OR RODENTS CANNOT ENTER FACILITY.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.
Facility has not yet received the Certificate of Occupancy from the Caroline County Zoning Department - once the Certificate of Occupancy is received - the permit from the Va. Dept. of Health will be issued.

June 05, 2006 (Pre-Opening)

Comments:
Please ensure the following items are completed prior to issuance of a Virginia Dept. of Health permit:
1. All equipment is cleaned and sanitized
2. Floors are thoroughly cleaned
3. Food is stored in refrigeration units at proper temperatures of 41'F or colder.
Reinspection is scheduled for Thursday, June 8, 2006.
Facility is a smoke free establishment

May 09, 2006 (Other)

Comments:
Plan Review of new facility.

May 09, 2006 (Other)

Comments:
Phone conversation with PIC regarding Plan Review of new facility.

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