What's Cooking? Weekly Inspections

Weekly Food Establishment Inspection Report

Week of August 4–9, 2025

This week’s round of food establishment inspections across the region revealed a strong showing of compliance and dedication to food safety. Seven establishments earned perfect marks with zero violations, an achievement that highlights their commitment to maintaining the highest standards of cleanliness and safe food handling practices. These businesses set the bar for others in the community and deserve recognition for their diligence. Among them were:

Several other establishments recorded only minor issues, with most falling into the 2–3 violation range. While these findings serve as reminders of areas for improvement, they generally suggest an overall solid effort to keep kitchens and dining areas safe for customers. Quick corrective actions should keep these operations in good standing moving forward.

At the other end of the spectrum, three establishments stood out with higher violation counts, drawing closer scrutiny from inspectors. Osaka Japanese Express and Joe Bean’s – Bedford were each cited with six violations, while Shipley Do-Nut’s and China Tastes recorded seven. The week’s highest count went to Jake’s Place in Moneta, which tallied 10 violations. These cases will be explored in detail in the expanded report, where the nature of the violations and corrective steps will be outlined.

Follow-up and pre-opening inspections also took place during the week, ensuring that both longstanding establishments and newcomers to the food scene are meeting the standards set forth for public health. These continued checks underscore the health department’s role in protecting the community while encouraging food operators to improve and succeed.

Jake’s Place (1041 Harbour Inn Ln, Moneta)

Inspection Date: August 8, 2025 | Routine | Status: Permitted
Violations: 10

Findings

Jake’s Place recorded the highest number of violations in this inspection cycle, reflecting a range of issues from management policies to facility maintenance. Inspectors noted the absence of a formal employee health policy, handwashing lapses (including staff using the three-compartment sink instead of designated sinks), and obstructed or missing handwashing facilities. Date marking practices were inconsistent, with some foods kept beyond the 7-day limit and others lacking labels altogether. Chemical sanitization safeguards were weak, with expired test strips (some dating back over a decade) and a bar dish machine that was not dispensing sanitizer. Several facility concerns also arose, including broken or converted hand sinks, a malfunctioning prep unit running at 52°F, damaged cutting boards, and improperly stored mop heads.

Corrective Actions

The person in charge committed to adopting the Virginia Department of Health’s employee health policy within 10 days and ensuring proper review with staff. Employees were retrained on proper handwashing procedures, and sinks are to be cleared for accessibility immediately. Expired food was discarded, unlabeled foods were dated, and staff were re-educated on safe food handling timelines. Service calls were scheduled for refrigeration and dishwashing units, while new cutting boards and sanitizer test strips are to be purchased. A proper mop-drying system and restroom repairs (including sink and toilet sealant fixes) will be implemented within 90 days.

Impact

Although Jake’s Place demonstrated strong cooking and holding temperatures, along with overall good compliance in many operational areas, the inspection revealed critical structural and procedural lapses. Inaccessible handwashing facilities and expired sanitizing tools create significant risks to food safety.

China Tastes

1128 E. Lynchburg Salem Turnpike, Suite 1050, Bedford

Inspection Date: August 7, 2025 | Routine | Status: Permitted
Violations: 7

Findings

Inspectors observed several sanitation and handling concerns. Employees were seen drinking and eating from open containers before returning to work without handwashing, raising hygiene red flags. Raw chicken was stored on a higher shelf above cut cabbage in the walk-in cooler, creating a cross-contamination risk. Shelving was lined with cardboard and plastic bags, and some food was stored in non-food-grade plastic, all of which are not easily cleanable. Items using time as a public health control (such as lo mein noodles, egg flour paste, and raw eggs) lacked proper time labeling. In addition, multiple unmarked substances were found, including a large bin of white powder and unlabeled containers by the cooking line. Facility conditions also showed maintenance lapses: a dusty vent above the dish machine and a lack of sealant around restroom toilets.

Corrective Actions

The person in charge directed employees to wash their hands and reviewed handwashing protocols. Raw chicken was moved to the bottom shelf, and non-approved storage materials (cardboard, plastic bag liners) were removed. Foods stored without labels were identified and labeled properly, with a renewed emphasis on labeling requirements for safety. Items without time markings were either returned to refrigeration or marked correctly. Facility leadership committed to cleaning the dish machine vent and sealing restroom toilets within 90 days. Inspectors also advised on best practices for thawing reduced oxygen packaged fish, ensuring functioning refrigeration thermometers, and maintaining soda nozzle cleanliness.

Impact

While cooking temperatures and refrigeration practices were solid — with hot foods holding above 160°F and cold foods maintained at safe ranges — the inspection highlighted lapses in employee hygiene and storage practices that pose risks if not corrected consistently.

Shipley Do-Nut’s (8004 Timberlake Road, Lynchburg)

Inspection Date: August 4, 2025 | Routine | Status: Permitted
Violations: 7

Findings

Inspectors identified multiple sanitation and storage issues during the routine inspection. Food-contact surfaces, including large mixer bowls and an ice scoop, were found improperly cleaned or soiled. Several food items, including deli ham and creamers, were stored past safe use-by dates or without proper labeling. Additionally, bags of flour and shipping boxes were stored near sinks and on the floor, increasing the risk of contamination. The facility lacked adequate air-drying space for utensils and pans and had no chemical test strips available to verify sanitizer concentrations.

Corrective Actions

The manager immediately addressed critical concerns by discarding expired foods and directing staff to re-clean contaminated equipment. The ice scoop was removed and sanitized, and staff were instructed on proper cleaning procedures. The inspector advised relocating flour and storage boxes to prevent splashing or cross-contamination and stressed the need for additional storage racks and drying space. The facility was also directed to purchase chemical test strips to monitor sanitization levels moving forward.

Impact

While many core food safety practices were in place — including proper cold holding temperatures and strong employee hygiene standards — the violations highlight gaps in storage management and sanitation oversight. Addressing these issues promptly will reduce risks of cross-contamination and ensure safer handling of ready-to-eat foods.

The full list of food establishment inspections August 4-9: