Country Kitchen Restaurant, 2326 Lakeside Drive, Lynchburg, VA 24501 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Country Kitchen Restaurant
Address: 2326 Lakeside Drive, Lynchburg, VA 24501
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 02/08/2016
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Ratings Summary

Based on 1 vote

Overall Rating:
*
1.0
Ratings in categories:
Food:
*
1.0
Service:
*
1.0
Price:
*
1.0
Ambience:
*
1.0
Cleanliness:
*
1.0

Restaurant representatives - add corrected or new information about Country Kitchen Restaurant, 2326 Lakeside Drive, Lynchburg, VA 24501 »


Inspection findings

Inspection date

Type
  • Cooling Methods (corrected on site)
    Observation: Sausage gravy cooling in walk in in deep plastic container, covered and rice pudding in deep plastic container, covered and sitting on countertop.
    Correction: PHF's need to be cooled correctly. Placing food in shallow containers, add ice as an ingredient, placing food in an ice bath, not covering foods. Cook moved foods to shallow containers and placed in freezer.,
02/08/2016Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: chili sitting on stove with no heat underneath.
    Correction: must be held at proper hot holding temperature of 135 or above
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: several foods being help at improper cold holding temperatures.
    Correction: foods must be held at proper cold holding temperatures of 41 or below
  • Temperature Measuring Devices - Ambient Air and Water (corrected on site)
    Observation: Thermometers must be in all refrigeration units that do not have an external themometer to ensure unit is working properly and maintaining proper cold holding temperature.
    Correction: please provide thermometers in refrigeration units and make visible.
  • Cooling, Heating, and Holding Capacities
    Observation: @EQUIPMENT@ was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
08/14/2015Routine
  • Critical: Hands - Preventing Contamination from Hands* (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: TCS foods being held at improper temperature
    Correction: Hold TCS foods at 41 degrees are below
02/02/2015Routine
  • Gloves - Use Limitation
    Observation: gloves being worn to wipe counters, handle dirty dishes and then handling clean dishes and ready to eat food
    Correction: wear gloves when handling RTE foods.
09/19/2014Routine
Discussed proper set up of the three compartment sink: wash, rinse, sanitize
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (making sandwiches).
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. There was no sanitizer in the wiping bucket in the prep kitchen.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. A large, covered pan of cooked country style steaks were being cooling in the downstairs 3 door refrigerator.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Steaks were divided into two separate pans and place in chest freezer to rapidly cool.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Shucked oysters cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Condenser tubing was observed frozen over and in a state of disrepair and damaged.
    Correction: Repair the condenser tubing to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: large pots being cleaned in the handwash sink.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station in the kitchen is being used to clean equipment and utensils.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (wiping cloths in the grill area used to sanitize in-use knives were being stored in chlorine sanitizer that was greater than 200 ppm).
    Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
08/27/2013Routine

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1 User Review:

Stephanie

Added on Dec 4, 2015 4:11 PM
Food:
*
Service:
*
Price:
*
Ambience:
*
Cleanliness:
*
This place sucks it looks like a ran down shack and is not clean looking and the food is terrible
Would you recommend Country Kitchen Restaurant to others? No
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