Lucas Lodge, Llc, 1819 Elm Avenue, Portsmouth, VA 23704 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: Lucas Lodge, LLC
Address: 1819 Elm Avenue, Portsmouth, VA 23704
Type: Adult Care Home Food Service
Phone: 757 673-3942
Total inspections: 8
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type
No violations. Place is clean and well kept. Leah does a great job. Temperature logs are being kept.
No violation noted during this evaluation.		01/11/2016Routine
I spoke on new rules for temperature monitoring and distributed the handouts. Required to post Servsafe Certification. No violations.
No violation noted during this evaluation.		09/09/2015Routine
No violation noted during this evaluation.06/18/2015Training
Kitchen is clean and well kept.
  • Critical: Food Protection Manager Certification
    Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
    Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
  • Temperature Measuring Devices; Food (repeated violation)
    Observation: Need digital thermometer for food temps.
    Correction: Obtain a digital thermometer
05/20/2015Routine
Kitchen was clean. Spoke on proper cooling techniques, sanitizer strength and testing.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Cooler, Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices; Food
    Observation: The food temperature measuring device (degrees F) does not read in Fahrenheit.
    Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
02/09/2015Routine
Discussed employee health, hand washing, and no bare hand contact with ready to eat foods. New Code requirements were also reviewed. Thank You.
  • Cooling Methods
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the knife wooden block is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
03/27/2014Routine
There was no prep during the time of this inspection. The facility is clean and well organized. No bare hand contact, hand washing, and employee health was discussed with the person in charge. Thank You.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
08/19/2013Routine
During the inspection, proper thawing and date marking was discussed and demonstrated. The use of cleanable and durable liners was also discussed. There is an employee health policy for this facility. During the time of the inspection, there was no preparation or service. Thank You.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed smoked sausage in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
02/11/2013Risk Factor

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