The Invisible Chef, 8445 Thomas Nelson Highway, Lovingston, VA - Restaurant inspection findings and violations



Business Info

Restaurant: The Invisible Chef
Address: 8445 Thomas Nelson Highway, Lovingston, Virginia
Total inspections: 7
Last inspection: Feb 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin [raw chicken] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory
  • 3340 - Corrected During Inspection Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 19, 2009Routine31Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin [shell eggs] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) rice in the refrigerator, the food should have been discarded 2 ago.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Mixer [a thorough cleaning and painting is suggested].
October 23, 2008Routine21Details / Comments
  • 0220 - Critical In use open drinking containers stored on a food prep table in the kitchen.
  • 0470 - Critical Raw animal food [shell eggs] stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored on food prep tables between use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: steam table.
  • 1780 - Critical Mold growth is beginning accumulate in the ice machine.
  • 1890 - Corrected During Inspection Critical The 3 compartment sink was not being used properly. The wash basin was set-up in the center basin, the rinse basin to the right, and no sanitizer basin was set-up. Food contact surfaces are not being sanitized after cleaning and before coming into contact with food.
  • 3180 - Floors under the reach-in refrigerator and freezer noted in need of cleaning.
October 23, 2007Routine43Details / Comments
0830 - Critical The prepared ready-to-eat (RTE) beans and chili in the refrigeration unit is not properly dated for disposition.September 18, 2006Routine10Details / Comments
  • 1580 - The green cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelf under work tableMeat slicerFreezer interior bottomUtensil bins exteriorsMixerToaster
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution was less than 50 ppm.
October 31, 2005Routine12Details / Comments
  • 1800 - The nonfood contact surface of the storage units for storing utensils, etc. has some accumulations of dust and food.
  • 2000 - Single service items observed unprotected from contamination, as follows: 1. Napkins not protected and in improper dispensers 2. Styrafoam trays and paper plates were out of protective packaging and some appear to be soiled 3. Coffee filters not stored in a protected fashion 4. Some single-use aluminum pans appear to have been washed and are stored with unused pans.
  • 1750 - Cardboard being reused for storage of pans, etc. and aluminum pans evident on shelf with unused pans.
  • 1570 - Dishwashing machine gauges do not appear to be functioning properly; hot water gauge never read above 161 degrees F and pressure gauge read 40 psi during rinse cycle. Heat tape indicates that the water temperature and pressure were adquate to sanitize items but gauges aren't indicating the appropriate limits. Also, at least one pan appears to have pits and scars that indicate it may no longer be cleanable.
October 07, 2004Routine04Details / Comments
  • 1800 - The nonfood contact surface of the dough mixer has accumulations of grime and debris.
  • 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. During the final rinse cycle, the pressure gauge read 40 psi.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3380 - Critical The bucket sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution rated 0ppm.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An uncovered drink was stored on the main prep table.
June 15, 2004Routine33Details / Comments

February 19, 2009 (Routine)


Violations: Comments:
Most risk factors were corrected during the inspection. Employee health was discussed and information left with the operator.

October 23, 2008 (Routine)


Violations: Comments:
Facility appeared to be in good condition at the time of inspection. All food and equipment temperatures were found to be within the proper ranges. The high temp dish machine was sanitizing equipment and utensils at 160 degrees F. or more. Critical risk factors were corrected during the inspection.

October 23, 2007 (Routine)


Violations: Comments:
In general, the facility was clean. Sanitizer concentration in the wiping cloth bucket was in the proper range. Equipment and food temperatures were all with in the required ranges. Employees were observed wash their hands and using gloves when handling ready to eat foods.

September 18, 2006 (Routine)


Violation: 0830 - Critical The prepared ready-to-eat (RTE) beans and chili 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 or within 4 calendar days if held at 45F. 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:
Hand sinks are fully stocked. Chlorine solution for iping cloths 200 ppm. Facility is clean and well organized. General sanitation is good today.

October 31, 2005 (Routine)


Violations: Comments:
Permit holder prepares two senior lunches per week and also operates from this facility (Nelson Center) as a caterer

October 07, 2004 (Routine)


Violations: Comments:
Discussed the system used for cooling meat bases, etc. Also, code dating procedures, shelf life and boost heating. No prep work taking place at the time of the inspection but food handling processes discussed.

June 15, 2004 (Routine)


Violations: Comments:
Employees are washing their hands properly and correctly. A dumpster pad has been poured, and the dumpster will be moved onto the pad shortly. All potentially hazardous foods held for more than 24 hours are being date marked. The dishmachine is sanitizing properly (179 degrees F). A sanitizing chemical is being used for the final rinse cycle of the hot water machine instead of a drying agent. Ensure utensils are not wet stacked after washing. The kitchen is clean and well maintained.

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