NOTE: Great job correcting plumbing issues! Facility was informed of Juice HACCP and left 12 VAC 5-421-765 Treating Juice* AND 12 VAC 5-421-295 Juice treated* . You could make juice in the facility and keep it refrigerated and use for seven (7) days - use date making.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Home prepared and canned fruit juice was being used in the establishment.
Correction: All food must come from approved sources food cannot be prepared in an uninspected home kitchen and then be use to prepare dishes or otherwise served to customers at your food establishment **Juice will be taken home and will cease to be used in the establishment. **
- Lighting, Intensity (repeated violation)
Observation: The lighting is dim in the kitchen/food prep area as two (2) of the overhead light fixture are not working.
Correction: Please ensure the lighting fixture are keep working and that there is at least 50 foot candles (540 lux) in a food preparation area. Also, lighting should be 10 foot candles in food storage areas such as the basement.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall above the exhaust hood is not maintained in good repair.
Correction: Maintain physical facilities in good repair -please get this wall replaced or repaired.
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12/22/2015 | Follow-up | |
NOTE: Good job date marking. Good job storing raw meats below ready-to-eat foods in the coolers. Please ensure all cold holding units have an accurate visible thermometer located in the warmest part (usually near the door). Left a copy of the 2016 January ServSafe food handler class handout.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed as employees were only washing their hands for about ten (10) seconds likely due to the very hot water coming from the only hand wash sink in the kitchen.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound at a hand wash sink (do NOT wash hands at a prep or three-compartment sink) by vigorously rubbing together the surfaces of their lathered hands and arms for AT LEAST 20 seconds and thoroughly rinsing with clean water.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer was detected after over ten (10) runs of the dish machine. Immediately switch to manual wash, rinse, sanitize, and air dry until the dishmachine is in proper working order.
Correction: Adjust the chlorine sanitizing solution to a level between 50-100 PPM to ensure the dishware and utensils are properly cleaned and sanitized. All dishes will be washed and sanitized by hand. ** Repairman has been called to repair this **
- Critical: Plumbing System Maintained in Good Repair*
Observation: No cold water was available at the only hand sink in the kitchen/food preparation area - the water was 115 degrees F. Additionally, no hot water was available at one of the faucets at the three-compartment sink.
Correction: Hot and cold water should be available on demand, under pressure at all sinks. You may need a larger or second hot water heater if you do not have enough water available for dish machine and three-compartment sink use. Please repair hand sink to working order to encourage employees to properly wash their hands for at least twenty (20) seconds prior to rinsing and drying with a single-use paper towel. Not having a properly working hand sink in the kitchen and not repairing this immediately could lead to customers getting ill due to employees not properly washing their hands! All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Lighting, Intensity
Observation: The lighting is dim in the kitchen/food prep area as two (2) of the overhead light fixture are not working.
Correction: Please ensure the lighting fixture are keep working and that there is at least 50 foot candles (540 lux) in a food preparation area. Also, lighting should be 10 foot candles in food storage areas such as the basement.
- Physical Facilities in Good Repair
Observation: The wall above the exhaust hood is not maintained in good repair.
Correction: Maintain physical facilities in good repair -please get this wall replaced or repaired.
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12/17/2015 | Routine | |
No violations observed at time of inspection.
Great job keeping thermometers in the warmest part of the unit!
No violation noted during this evaluation. | 08/25/2015 | Routine | |
NOTE: Left & explained the following handouts: Employee Health: CDC risk factors for foodborne illness
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: There is no consumer advisory on the menu for foods that are undercooked.
Correction: In animal foods are served undercooked/raw a consumer advisory should be on the menu or a placard on tables. New menu will be printed soon with consumer advisory
- Sanitizing Solutions, Testing Devices
Observation: No Quat sanitizer test strips were available.
Correction: Obtain quat test strips & regularly monitor sanitizer strength. (should be between 200-400 or per manufacturer's instructions for foodservice.
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04/02/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: The thermometer of the dishmachine was not working properly.
Correction: Repair or replace the thermometer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair
Observation: The wall above the exhaust hood needs repair. The wire shelving the the 2 door reach-in unit needs paint / replacement.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the stove and fryer need cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/19/2014 | Routine | |
Restaurant representatives - add corrected or new information about Dish, 1120 A Main Street, Lynchburg, VA 24504 »