Lexington Restaurant, 810 S. Main St, 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. | 02/05/2015 | Follow-up | |
Note: Mechanical dish-machine is still not sanitizing @ 180 degrees F in the final rinse. The test-strip only turned slightly grey. It should turn solid black indicating the dishes/ utensils were sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Mechanical dish-machine still not reaching 180 degrees F in the final rinse.
Correction: 1) De-lyme the machine- significant lyme build-up may be clogging the sprayer arms.
2) Have machine serviced to increase the temperature in the final rinse. Guage is only registering 170 degrees F. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
01/27/2015 | Other | |
- Thawing
Observation: Observed a whole turkey thawing in drip pan on the countertop in the kitchen.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed many prepared foods such as pasta salad, soups, meats- (turkey and ham) not code-dated. Please implement a code-date system as has been discussed in prior inspections.
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 and Utensils - Before Use After Cleaning*
Observation: The mechanical dish-machine was only reaching 170 degrees F in the final rinse. Have the machine serviced immediately to provide 180 degrees F in the final rinse cycle. The test-strip began to change but did not turn solid black indicating that the dish surface was sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
01/22/2015 | Routine | |
During follow-up inspection the dish-machine was sanitizing @ 180 degrees F in the final rinse. Items were corrected from previous report.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food 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 and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Observed the mechanical dish-machine not sanitizing @ 180 degrees F in the final rinse. The guage was only reading 160 degrees F in the final rinse.
Correction: OPERATOR HAS SCHEDULED TO HAVE MACHINE FIXED- A FOLLOW-UP INSPECTION IS SCHEDULED. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
05/16/2013 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food 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 and Utensils - Before Use After Cleaning*
Observation: Observed the mechanical dish-machine not sanitizing @ 180 degrees F in the final rinse. The guage was only reading 160 degrees F in the final rinse.
Correction: OPERATOR HAS SCHEDULED TO HAVE MACHINE FIXED- A FOLLOW-UP INSPECTION IS SCHEDULED. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
05/13/2013 | Risk Factor | |
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