Lois' Kitchen, 1037 West Second Street, Chase City, VA 23924 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Lois' Kitchen
Address: 1037 West Second Street, Chase City, VA 23924
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 08/27/2015
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Inspection findings

Inspection date

Type
Recheck of pizza make table. Unit has been serviced.
No violation noted during this evaluation.		08/27/2015Follow-up
Recheck of pizza make table.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods in pizza make unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Have unit serviced.
08/17/2015Follow-up
Recheck of pizza make table. Unit still operating above temperatures.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods in pizza make unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. -- Thermostat adjusted. Monitor temperatures & have unit checked again if needed.
08/07/2015Follow-up
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw hamburger. Hamburger sitting on top of pizza oven.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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. -- Hamburger moved to refrigerator.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in pizza make unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Have unit serviced. -- Serviceman contacted.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, glasses, silverware, etc. No sanitizer in 3 vat sink.
    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. -- Sink water changed. Now 100 PPM chlorine.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the pizza area.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the pizza area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
07/28/2015Routine
Gloves in use. Hands being washed.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
09/25/2013Routine
Visited facility to discuss items that need attention with new operator. 1) Waitress area - more/brighter lights & shield bulbs in fan or replace with new fixture. 2) Dish wash area - a) paint shelf under work table next to 3 vat sink. b) spray hose needs to hang above the sink. c) check lights in that area 3) Need thermometers inside all refrigerators & freezers. 4) Large prep unit needs to be checked. Temperatures in top at 47 degrees F. Inside unit was 52 degrees F. 5) Need consumer advisory on menu for undercooked meats.
No violation noted during this evaluation.		04/03/2013Pre-Opening

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