Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
December 13, 2024
Observations & Corrective Actions
48: 12VAC5-421-1600 Interior surfaces of the dish machine have a debris build-up: exhaust flews, doors, and spray nozzles.
Corrective Actions: Clean the dish machine regularly as needed.
49: 12VAC5-421-1800 Grease / food debris build-up: stove catch pans.
Corrective Actions: Clean the catch pans daily as needed.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| Carrots | 37 °F | Cold Holding |
| Rice | 198 °F | Cooking |
| Tomato Soup | 165 °F | Hot Holding |
| Lettuce | 36 °F | Cold Holding |
| Pizza | 158 °F | Hot Holding |
| Cucumbers | 39 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Hobart | 190 °F |
Equipment Temperatures
| Description | Temperature |
| Reach-in Unit | 35 °F |
| Walk-in Cooler | 36 °F |
| Milk | 34 °F |
| Reach-in Unit | 39 °F |
| Hot Holding Cabinet | 210 °F |
| Reach-in Unit | 40 °F |
| Walk-in Cooler | 40 °F |
| Walk-in Freezer | 2 °F |
| Walk-in Cooler | 39 °F |
| Walk-in Freezer | 8 °F |
| Walk-in Cooler | 38 °F |
Observations
Supervision
1 Person in charge present, demonstrates knowledge, and performs duties.
Observations
2 Certified Food Protection Manager
Observations
Employee Health
3 Management awareness, policy present.
Observations
4 Proper use of reporting, restriction & exclusion.
Observations
5 Procedures for responding to vomiting and diarrheal events
Observations
Good Hygenic Practices
6 Proper eating, tasting, drinking, or tobacco products use.
Observations
7 No discharge from eyes, nose, and mouth.
Observations
Preventing Contamination by Hands
8 Hands clean & properly washed.
Observations
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Observations
10 Adequate handwashing facilities supplied & accessible.
Observations
Approved Source
11 Food obtained from approved source.
Observations
12 Food received at proper temperature.
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13 Food in good condition, safe, & unadulterated.
Observations
14 Required records available: molluscan shellfish identification & parasite destruction
Observations
Protection from Contamination
15 Food separated & protected.
Observations
16 Food-contact surfaces: cleaned & sanitized.
Observations
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Observations
TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
Observations
20 Proper cooling time & temperatures.
Observations
21 Proper hot holding temperatures.
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22 Proper cold holding temperatures.
Observations
23 Proper date marking & disposition.
Observations
24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
Observations
Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
Observations
Supervision and Chemical
27 Food additives: approved & properly used.
Observations
28 Toxic substances properly identified, stored & used.
Observations
Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.
Observations
Utensils, Equipment, and Vending
48 Warewashing-installed, maintained & used, test strips.
Observations
49 Non-food contact surfaces clean.
Observations
Clean Air Act Compliance
99 Clean Air Act Compliance