Lafayette Inn, 146 E Main Street, Stanardsville, VA 22973 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Lafayette Inn
Address: 146 E Main Street, Stanardsville, VA 22973
Type: Full Service Restaurant
Phone: 434 985-6345
Total inspections: 3
Last inspection: 12/12/2014
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Inspection findings

Inspection date

Type
All equipment and food temperatures were within appropriate ranges.
This facility within significant compliance with VA food regulations this date.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Light Bulbs Protective Shielding
    Observation: Light bulsb in walk-in cooler and walk-in freezer not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed chlorine sanitizing concentration in wiping cloth bucket exceeded acceptable concentration
    Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
12/12/2014Routine
Temperatures within appropriate ranges
Chlorine sanitizer tested at an acceptable concentration of 50 ppm
Facility was found to be in compliance with Virginia food regulations this date
  • Equipment and Utensils, Air-Drying Required
    Observation: Food storage continers were found stacked while wet after cleaning and chemical sanitization. Observed Lexan food storage boxes wet stacked.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Chill sticks were found stored on the floor in walk in freeer.
    Correction: Store chill sticks in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor and wall in the kitchen around stove and baffels over wall fan above chest freezer noted in need of 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.
03/15/2013Routine
Food and equipment temperatures observed to be within appropriate ranges.
Chlorine sanitizer in dish machine tested at an acceptable concentration of 50 ppm.
Owner/operator took appropriate corrective action as necessary.
Facility was found to be in compliance with Virginia food regulations this date.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over container of cupcalkes in three door refrigerator.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
12/14/2012Risk Factor

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