Lunch Connection, 7351 Whitepine Rd., North Chesterfield, VA 23237 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Lunch Connection
Address: 7351 Whitepine Rd., North Chesterfield, VA 23237
Type: Fast Food Restaurant
Phone: 804 275-8961
Total inspections: 7
Last inspection: 03/03/2016
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Ratings Summary

Based on 1 vote

Overall Rating:
*****
5.0
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*****
5.0
Ambience:
*****
5.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about Lunch Connection, 7351 Whitepine Rd., North Chesterfield, VA 23237 »


Inspection findings

Inspection date

Type
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate ( previously prepared sausage patties were observed cooling at room temperature, in a covered container, in the rear prep area..
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Melted butter was observed being held at room temperature on the front cookline. The operator removed the TCS food product.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment ( several inoperable equipment was observed in the back hallway) .
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
03/03/2016Routine
Next October Servsafe schedule was given to the operator.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The sides of the fryer unit and the floor underneath the three compartment 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.
08/21/2015Routine
NOTES:
* Violation corrected at the time of inspection.
  • Critical: Toxics - Conditions of Use* (corrected on site)
    Observation: Pesticides are not being applied by a certified applicator: Raid residential use pesticide
    Correction: REMOVED. Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
01/27/2015Routine
The operator provided a metal probe thermometer and chlorine test strips. FDA Form 1B, Employee Health policy was again issued to the owner and discussed a this time.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate ( previously cooked eggs were observed cooling at room temperature, in the rear warewashing/prep area).
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
06/17/2014Routine
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. An Employee Health policy, FDA Form 1B was discussed and issued to the person-in-charge, today.
  • Critical: Cooling* (corrected on site)
    Observation: Baked potatoes in the front service reach-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria (baked potatoes measured 101 degrees F).
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
10/24/2013Routine
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Ham and turkey in the sandwich MUT and sliced cherry tomatoes on salad bar cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
04/04/2013Routine
No violations noted at time of inspection.
Adequate food testing thermometer, chlorine sanitizer test kit and 3 compartment sink set-up.
The chlorine sanitizer solution concentration tested above 200 ppm in the 3 compartment sink. Operator adjusted the concentration to 100 ppm.
Have the prep refrigeration unit adjusted to maintain foods at 41 degrees F. or below. Foods tested in the unit were cold holding at 42 degrees F.
No violation noted during this evaluation.		12/22/2010Routine

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1 User Review:

byron

Added on Apr 11, 2018 11:52 AM
Food:
*****
Service:
*****
Price:
*****
Ambience:
*****
Cleanliness:
*****
Would you recommend Lunch Connection to others? Yes
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