Lee Hi Travel Plaza, 2516 N. Lee Hwy, Lexington, VA 24450 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/09/2015 | Follow-up | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Observed wait-staff putting dinner rolls on plate with bare-hands and not using gloves/ tongs or deli paper.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
Use disposable gloves with any food item that will not receive heat-treatment and is in a ready to eat form.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Observed employee on cook's line cooking the raw frozen hamburger patty to only 115 degrees F! (Customer ordered a well done hamburger). Mgnr. had the employee discard the "cooked hamburger with cheese" and cook a new hamburger upon my reading with the thermocouple.
Correction: Mngr. discarded the burger and had employee cook another burger- this time pulling a temperature of 155 degree F min. Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed cold food items on the salad bar buffet to be slightly elevated over the min cold-holding temperature of 41 degrees F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food trays, speed racks, and the shelving in the walk-in refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
|
10/26/2015 | Risk Factor | |
The cooling unit was changed out and the newer style unit installed with the cooling vents at the top of the unit. Both sandwich prep. units were cold holding at proper temperature.
No violation noted during this evaluation. | 03/28/2014 | Other | |
| No violation noted during this evaluation. | 03/12/2014 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The smaller sandwich prep. unit was cold-holding at improper temperatures. This unit does not have the air-filters on top section. This old-style unit will not effectively cool the products on the top shelf.
Correction: Adjust or replace this unit. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
02/11/2014 | Risk Factor | |
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