3405 Candlers Mountain Rd SUITE A33 Lynchburg, VA 24502
Status: Permitted
Full Service Restaurant | Routine
September 13, 2023
Score & Grade:
Grade:
Observations & Corrective Actions
8: 140 Employee was rinsing off gloves at sink near dish wash area, that had no soap or paper towels. Gloves should never be washed period and should be changed when soiled. Proper procedure is to take off dirty gloves, wash and dry hands, then put on clean gloves. Corrective Actions: COS. P.I.C. intervened and explained to employee, who took gloves off, washed hands and put on fresh gloves.
10: 3020 No hand soap available at hand sink near 3-compt sink, also no paper towels. Soap dispenser there is broken. No paper towels at hand sink in bar - There is a dispenser around the corner near the prep which is not convenient. Corrective Actions: COS. P.I.C. got sink in dish wash area stocked with a pump hand soap. There were napkins near the bar hand sink. All hand sinks must be accessible, functional and stocked at all times you have employees working.
28: 3330 Spray bottle with yellow liquid without label at dish wash area. In bar area, there was a spray bottle that was labeled with Flash and Bleach but was pink. Unlabeled or mislabeled bottle could lead to mixing of chemicals that should not be which could cause the formation of toxic gases or non food contact surface chemicals. Corrective Actions: COS by either labeling with correct chemical or disposing of chemical.
43: 550 Small ice bin in bar near 3-door drink reach-in had ice scoop in it with handle touching ice. This could potentially be a contamination point. Please storted ice scoops in holder on side, on clean and sanitized surface or in ice with handle sticking out. Corrective Actions: COS by P.I.C.
Additional Comments
Permit posted and good through 10/31/23. Could not find required posting informing public that they can ask to see most recent inspection. Used to be at Hostess section but neither I nor Person in Charge (P.I.C.) could find it. Gave P.I.C. another copy of VDH QR code sign. Looked at most recent Dodson report (8/21) - Recommended fly lights but no other activity noted. P.I.C. Rodolpho very aware of Employee Health Policy and how it applied to him as person in charge but does not remember having signed off on 1-B form documenting training. Would recommend that this happen for all employees. If you need more forms in English or Spanish, please let me know. Date marking looked very good - Thank you for improvements there.
Food Temperatures
Description
Temperature
State of Food
Rice - Left hot bar
147 °F
Hot Holding
Pico - Top - Bar prep
39 °F
Cold Holding
Pico - Top - Left prep
39 °F
Cold Holding
Chopped tomatoes - Top - Service prep
36 °F
Cold Holding
Pork carnitas - Walk-in freezer - 1/2 hour
100 °F
Cooling
Queso - Right hot bar
144 °F
Hot Holding
Sliced tomatoes (Tuesday) - Walk-in
38 °F
Cold Holding
Marinated raw chicken - Left grill drawer
38 °F
Cold Holding
Refried beans (Thursday) - Walk-in
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
400
MC-10
Quat
Ecolab dishwasher
Chemical
100
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Grill drawers (34 - 36)
35 °F
Left prep
40 °F
Walk-in freezer
12.9 °F
Right prep
36 °F
Upright reach-in
37 °F
Walk-in
38 °F
3-door drink reach-in bar
38 °F
Bar prep
36 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COS
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
