Restaurant: Lovingston Cafe
Address: 165 Front Street, Lovingston, VA 22949
Type: Full Service Restaurant
Phone: 434 263-8000
Total inspections: 3
Last inspection: 03/05/2016
Critical: Reduced Oxygen Packaging - Criteria* Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process (packaging smoked fish, jambalaya, soups, and chili). Operator will work on this and contact health department.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
Equipment - Cutting Surfaces Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Non-Food Contact Surfaces Observation: The nonfood contact surface of the shelving units have accumulations of dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
03/05/2016
Routine
Observed proper hand washing and glove use. Chemical sanitizing dish machine looses prime overnight and must be primed each morning. Manager has service call in for this. Manager to add bullet marking to menu beside menu items that may be ordered undercooked. and to the consumer advisory on the table tents. No violation noted during this evaluation.
07/22/2014
Risk Factor
Risk assessment inspection conducted as a follow up to a complaint investigation. No violations of food regulations observe. Recommendation was made to management to log cooling temperatures of frequently prepared foods such as soups to verify that cooling occurs withiin required timeframe.. Also recommended was to pre-cool all ingredients for dishes such as cole slaw or potato salad and check the temperature after the prep and two hours later. This will give two more hours to make whaterver adjustments are needed to cool to 41 F withi 4 hours. No violation noted during this evaluation.
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