3405 Candler's Mountain Road FC#6 Lynchburg, VA 24502
Status: Permitted
Full Service Restaurant | Routine
June 21, 2024
Score & Grade:
Grade:
Observations & Corrective Actions
Additional Comments
Employee asked for 1st aid kit, covered with finger cot, and also had covered with glove. Good job. Spoke to Laura who has worked at this location for 3 weeks. Austin explained EHP training for all employees plus a clock in function asking about health. Discussed what Laura would do if someone vomited on her work line - Good knowledge of steps to follow and where to find bodily fluid clean up kit. Discussed clean-up procedure for tea/lemonade dispensers and showed me stickers on sides on dispensers. Breading table kept at 35/36F and cleaned daily. One employee dedicated to handling breading and putting raw chicken in oil. Discussed receiving process and that Chick-Fil-A suppliers temp foods on delivery and track. No violations noted at the time of the inspection.
Food Temperatures
Description
Temperature
State of Food
Grilled cut chicken - Top - Salad prep
33 °F
Cold Holding
Pre-cut tomatoes - Sandwich prep line
37 °F
Cold Holding
Chicken nuggets back line
144 °F
Hot Holding
Spicy cut chicken (6/22) - Bottom - Salad prep
38 °F
Cold Holding
Mac and cheese - line
154 °F
Hot Holding
Chicken filet out of fryer
206 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Veggie wash
Chemical
1170
Paracetic acid
Ecolab
3-compartment sink
Chemical
400
Solid Sense
Quat
137 °F
No records found
Equipment Temperatures
Description
Temperature
Salad fridge u/c front
38 °F
Walk-in freezer
5 °F
Walk-in
35 °F
Salad prep
36.6 °F
2-door prep - back
30 °F
Thaw cabinet
38 °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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
