Millie's Living Cafe, 1701 Enterprise Drive, Lynchburg, VA 24502 - Other Food Service inspection findings and violations

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Business Info

Restaurant: Millie's Living Cafe
Address: 1701 Enterprise Drive, Lynchburg, VA 24502
Type: Other Food Service
Phone: 434 239-5170
Total inspections: 4
Last inspection: 03/24/2016
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Inspection findings

Inspection date

Type
NOTE: Good job labeling containers, bottles, jars, etc. holding food outside it's original container making it easy to identify. Good job storing in-shell eggs on the bottom shelf below ready-to-eat foods in the cooler. Good job date marking store-made dressings and foods. Store-prepared foods must be used within seven (7) days. Discussed that all store-made dressing, sauces, pureed foods etc. must be kept refrigerated. Also, discussed the potential dangers of cut onion in a balsamic vinegar and oil mixture due to it being there being an oxygen barrier. Certain microorganism can only grow in low or oxygen-free environments. Cold holding is 41 degrees F. or below and there should be accurate, visible thermometers in the warmest part of all cold holding units (usually near the door) -- recommend setting cold holding units to ~36 degrees F. to help compensate for opening and cooling foods. Reminder to always wash hands prior to putting on gloves.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before putting to gloves to engage in food preparation.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, prior to putting on gloves, and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Gloves - Use Limitation
    Observation: Single-use gloves worn during multi-tasked food preparation. Employee handled cooler doors, touched nut milk container, used sprayer at dish sink, and then touched and sliced ready-to-eat banana for a bowl with the same gloved hands..
    Correction: Discard gloves when changing tasks, whenever you touch a surface that is not clean/sanitized, etc, to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food and used for no other purpose. Wash hands before putting gloves on and between changing gloves. Gloves are for single-use for a task and employees must be trained on how to avoid cross-contamination when working with ready-to-eat foods.
03/24/2016Routine
NOTE: Good job labeling food outside of its original containers such as squirt bottles and canisters. Good job storing chemicals below/away from food and clean dishware. Reminder that the hand sinks are ONLY for hand washing and should not be used for rinsing/cleaning dishes or dumping food/beverages..
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Time control for safety foods were found to be out of temperature in a tall fridge in the kitchen. This refrigerator was holding at 53 degree F. and being opened and closed a lot during the inspection. Individual packets of cream cheese were found to be 50 degrees F. and individual packets of butter were found to be 52 degrees F.
    Correction: These food were moved to a cooler holding 41 degrees or below and the refrigerator holding in the 50's was turned to a colder setting. Please set coolers to 35/36 degrees F. to help keep foods cold even with a lot of opening and closing of unit.
05/18/2015Follow-up
Hot water was available at both hand sinks & 3-compartment sink in the kitchen area. Permit issued during today's pre-opening inspection. NOTE: Left handouts on Time as a public health control (5-421-850)
No violation noted during this evaluation.		03/25/2015Routine
Meet with owners and staff for a consult visit. Left & reviewed numerous handouts.
No violation noted during this evaluation.		02/24/2015Training

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