Human Kind - Webster Kitchen, 150 Linden Avenue, Lynchburg, VA 24503 - Group Home Food Service inspection findings and violations

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Business Info

Restaurant: Human Kind - Webster Kitchen
Address: 150 Linden Avenue, Lynchburg, VA 24503
Type: Group Home Food Service
Total inspections: 6
Last inspection: 03/17/2016
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Inspection findings

Inspection date

Type
NOTE: Great job with the dishmachine working properly today. Good job storing chemicals separate/below foods and clean dishware. Good job storing ice scoop in a manner that prevents contamination. The Team Genesis section of the cooler was neat and organized.
No violation noted during this evaluation.		03/17/2016Routine
NOTE: Manual dish washing steps are: wash with soap and water, rinse with clean water, soak dishes in sanitizer for several minutes per manufacturer's instructions, and then air dry dishes. Good job storing chemicals separate/below foods and clean dishware. The Team Genesis section of the coolers was neat and organized. Good job storing chemicals separate/below foods, single use items, and clean dishware. An odor was noted around the dish machine and garbage disposal area - please ensure the interior and around these are cleaned regularly. Left 2015 ServSafe training schedule - October 14 & 15 class coming up - please call the Bedford VCE at (540) 586-7675 to register & pay for this class.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: The low temperature dish machine is not properly functioning as it is NOT sanitizing dishes and utensils. After (4) runs the rinse cycle was 107 dishes per the unit's reading and no (0) ppm chlorine sanitizer was coming through the machine as the sanitizer bucket at the machine was empty.
    Correction: Have a repairman address the dish machine. Manually wash, rinse, sanitize, and air dry all dishes until the dish machine is repaired. Chlorine sanitizer should be between 50-100 ppm and the rinse cycle should be a minimum of 120 degrees F and the machine's thermometer should be accurate and working. Please contact the health department when issue is corrected.
10/07/2015Routine
NOTE: Reminder that dishes, when washed by hand, should be washed at the three compartment (not the two-compartment prep sink) Manual dish washing steps are: wash with soap and water, rinse with clean water, soak dishes in sanitizer for several minutes per manufacturer's instructions, and then air dry dishes. Good job storing chemicals separate/below foods and clean dishware. Coolers were neat with raw foods, such as meat or eggs, stored separate/below ready-to-eat foods Discussed properly cooling foods - food should be cooled to 70 degrees F. within 2 hours
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: The low temperature dish machine is not properly cleaning/sanitizing. After four (4) runs the final rinse temperature was 110 degrees F. and no (0ppm) chlorine sanitizer was coming through the machine.
    Correction: All dishes and utensils must be manually washed, rinsed, and sanitized at the three-compartment sink - corrected during inspection by ceasing use of dish machine. Have a repairman address the dish machine to get it be to proper working order with 50-100 ppm chlorine/bleach coming through the machine and the rinse cycle to be a minimum 120 degrees F. per the data plate on the dish machine.
05/19/2015Routine
NOTE: Good separate storage of chemicals below/ away from foods. Ensure all coolers have accurate, visible thermometers in them. Observed good handwashing with soap, for 15+ seconds, and drying hands on paper towel. Left & explained handout on manual dishwashing.
  • Temperature Measuring Devices - Food
    Observation: No metal stem probe thermometer (0-220 degrees F.) was available.
    Correction: Obtain probe thermometer and regularly use to monitor internal food temperatures when cooking, cooling, and/or reheating foods.
12/11/2014Routine
NOTE: The following handouts were explained & left : CDC risk factors for foodborne illness, employee health, & cooling.
No violation noted during this evaluation.		06/20/2014Routine
No violations noted at time of inspection.
No violation noted during this evaluation.		06/13/2013Routine

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