The Farm Basket, 2008 Langhorne Road, Lynchburg, VA 24501 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Farm Basket
Address: 2008 Langhorne Road, Lynchburg, VA 24501
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
No violations observed at time of inspection.
Great job, overall!
Please ensure prep coolers have hanging thermometers near the front of the unit so temperatures can be monitored.
No violation noted during this evaluation.		12/16/2015Routine
Thank you for correcting the above violations. Please continue to keep up the good work. Monitor employees for hand washing and glove use, and monitor temperatures of cooling and cold holding. Great job on implementing proper cooling procedures.
No violation noted during this evaluation.		06/02/2015Follow-up
Left cooling handout and critical temperatures handout.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employee observed handling ready-to-eat (RTE) food (e.g. making sandwiches) with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Use gloves when making sandwiches, and wash hands before putting gloves on. Washing hands before bare hand contact with RTE food is not sufficient to prevent contamination.
  • Critical: Cooling*
    Observation: Observed cooked chicken breasts in walk in cooler at 92.5 degrees F. When I questioned PIC I was told that the chicken was cooked 3-4 hours prior. Also observed cooked red potatoes in walk in cooler at 61.5, which were also cooked that morning according to PIC.
    Correction: Cool foods properly, as discussed. Left cooling handout and explained it to PIC.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Observed several food items in prep coolers out of temperature (e.g. sliced tomatoes, chicken salad).
    Correction: Close lid of prep cooler when not in use in order to keep cold air circulating in unit and keep food at 41 degrees F or below, or use time as a public health control. Discussed these options with PIC.
05/26/2015Routine
NOTE: Discussed employee beverages needing lid & straw and keeping easily readable, accurate thermometers in the warmest part of all coolers. Good job date marking & storing chemicals separate from foods. Left poster on manual dish washing. Left & explained handout on using Time as a public health control which requires written records.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cold Holding -Pimento cheese (55 degrees F.) & cream cheese spread (55 degrees F.) were found out of temperatures beside the sandwich prep cooler in small,tall plastic containers.
    Correction: Store cold time control for safety foods at 41 degrees F. or below - Use ice bath or store in cooler - do not store at room temperature. Food was thrown away.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: No sanitizer test kit was available.
    Correction: Obtain test kit & regularly monitor sanitizer strength.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: The quat sanitizer strength in the three-compartment sink was found to be 0 ppm at the start of the inspection thus dishes were not being sanitized.
    Correction: Obtain and use test strips - follow manufacturers instructions. Correct during inspection by using inspector's sanitizer kit to test newly made sanitizer solution.
11/06/2014Routine
Great job date marking and good job storing chemicals from food. Discussed washing hands prior to putting on gloves and monitoring cooling.
  • Sanitizing Solutions, Testing Devices
    Observation: No sanitizer test strips kit was available.
    Correction: Get sanitizer test kit & monitor sanitizer strength
  • Dressing Rooms - Using Dressing Rooms and Lockers
    Observation: A purse and a charging cell phone were between the mixer and food processor in the kitchen.
    Correction: Have a designated area, away from food prep, for employee personal items.
04/03/2014Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils: on prep table, by slicer.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the walk in refrigerator.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
02/21/2013Routine

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