307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Adult Care Home Service | Routine
Observations & Corrective Actions
10: 3030 10 OUT 3030 CORRECTED There was no hand drying provision at the hand sink near the three-compartment sink and dish washer. No paper towels came out of the paper towel dispenser and there was not a roll of paper towels or heater air drying device near this hand sink.
Corrective Actions: Correction: By the time the inspector was typing up the report, a roll of paper towels was found to put to be used at this hand sink.
15: 0470 (A 3-8) 15 OUT 470 CORRECTED REPEAT In-shell raw eggs in large trays were being stored above whole oranges and whole apples in a shelf near the entrance to the walk-in cooler. If these raw eggs were to break, they would drip down onto the whole produce. Also raw fish filets were being stored above cooked, uncovered, undated spaghetti on a speed rack in the walk-in cooler
Corrective Actions: Correction: To prevent cross-contamination, store in-shell eggs, meat, or other raw animal product foods below or separate from ready-to-eat (RTE) foods. After the inspector showed these issues to the person in charge, he moved the eggs and produce so the produce is above the eggs. The staff choose to just throw away the cooked spaghetti.
16: 16 OUT 1700 At the three-compartment sink 0 PPM / no detectable level of sanitizer was coming out when the sanitizer knob was engaged and used to partially fill up the sink. The sanitizer container is at least 1/3 full but does not appear to be coming thru the tubing.
Corrective Actions: Correction :Regularly use test strips to monitor sanitizer strength - per manufacturer's instruction on your sanitizer (Sani-T-10 Plus) it should be between 150-400 PPM. This has been noted during inspections off and on for the last few years. Please get this fixed in the next three (3) days as you should always be prepared to used the three -compartment sink in case the dish machine ceases to operate properly [have in date test strips, sanitizer, etc.]
23: 830 23 OUT 830 Date Marking CORRECTED REPEAT Several (at least six different items) facility prepared, facility sliced, or facility cooled items such as sliced deli meat, a hunk of deli meat that appears to have been sliced from, cooked chicken breast, ham salad, sliced tomatoes, etc. did not have date marking on them to tell when they should be discarded. These items were located in the walk-in cooler. Most of these undated items were being stored in Ziploc plastic baggies.
Corrective Actions: Correction: Facility-prepared foods, sliced deli meats, or facility-cooled foods must be date marked to tell when it should be sold, used, or discard by & used within a maximum of seven (7) days. The kitchen manager choose to throw all this food away during today's inspection. ** Corrected during inspection **
23: 840 23 OUT 840 CORRECTED A container of facility made spaghetti sauce was labeled USE BY 6/21 in the walk-in cooler.
Corrective Actions: Correction: When the inspector showed this product to a staff member, the food was pulled to be thrown away. **Corrected during inspection **
38: 38 OUT 3270 A gnawed sleeve of crackers was in the floor under shelving in the dry storage / office room. At least twenty (20) what appeared to be mouse droppings were observed scattered on the floor under the shelving in the dry storage / office room.
Corrective Actions: Correction: The presence of insects, rodents, and other pests shall be controlled. Pull out equipment as possible, check for gnawed products, and clean up all the droppings. You can put down sticky traps or traps that have no chemicals yourself (a few were observed in the kitchen today), but any type of chemical needs to be put down by a certified applicator. Please work with pest control to address the issue. Clean up all food spillage, gnawed product, and mouse droppings.
48: 1520 48 OUT 1520 Staff could not find thermo labels or a thermometer that can run through the high temp dish machine and hold the maximum temperature.
Corrective Actions: Correction: Discussed the need to have a thermo labels and/or an irreversible maximum registering temperature indictor for the high temperature dish machine. Management will order & obtain items within the next week.
49: 1770 (C) 49 OUT 1770 The gaskets at a cold holding unit had old food particles, grime, and/or sticky build up. Old food particles were observed on the floor around the fryer, oven, stove, and shelving across from the fryer. Also the Craftsman tool box being used to store knives and other utensils is sticky and has grime on it. Also the wall near the hand sink in the kitchen and in the dish room is in need of cleaning. Lastly, the sides of some equipment such as the fryer is in need of cleaning.
Corrective Actions: Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly clean the kitchen & equipment. Please ensure the gaskets to cold holding units are regularly cleaned as the condensate on these from opening and closing throughout the day and being touched when staff have food particles on their hands can cause them to become dirty and in need of cleaning throughout the week. All dirty equipment & surfaces will be cleaned in the next three (3) hours. Furthermore, a daily / weekly cleaning schedule will be created and followed.
Additional Comments
Please ensure the two-door undercounter cooler in the beverage preparation area is holding 41 F. or below -- this was opened a lot today and was found to be 53 F.
Verbally discussed the following during today's inspection:
employee health policy, hand washing procedures, checking food temperatures with a probe thermometer; vomiting & diarrhea clean up kit & procedures, and staff hair restraints ( a hair net, cap, visor, etc. when preparing food).
Dodson does pest control for this facility and some service reports were viewed today.
Please ensure the sanitizer set up is fixed so that the sanitizer (currently Sani-T-10 Plus) comes out at correct concentration to sanitize dishware at the three-compartment sink. Issues with this sanitizer at the three-compartment sink has been observed multiples times over the last few years.
Food Temperatures
| Description | Temperature | State of Food |
| butter in tall 2-dr cooler | 42 °F | Cold Holding |
| buttermilk in walk-in cooler | 34 °F | Cold Holding |
| shredded cheese walk-in cooler | 36 °F | Cold Holding |
| cut canteloupe chunks | 34 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-compartment sink | chemical | 0 | Sani-T-10 Plus | Quat | ||
| Hobart dish machine | high temp | 172 | heat | high temp | 190 °F |
Equipment Temperatures
| Description | Temperature |
| 2-dr uc beverage cooler | 53 °F |
| walk-in cooler | 40 °F |
| warmer / hot holding case | |
| walk-in freezer | 8 °F |
| 2-dr tall reach in cooler | 45 °F |