307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Convenience Store Food Service | Routine
Observations & Corrective Actions
3: 0070 (15) There was a new employee in the sandwich area who states that he had not been trained on the Employee Health policy, although he knew not to work sick from other jobs. No employee should start work under you have documented training on the EHP, as they risk spreading communicable illnesses to your customers.
Corrective Actions: In 10 days (By 6/1/24), email me documentation of training on the EHP for this employee.
10: 2310 When inspector arrived, hand sink in kitchen had cleaning rags in it and mop sink pushed in front of it. In order to promote hand washing, hand sink must be easily accessiblt for use at all times and used for no other purpose.
Corrective Actions: COS. Discussed with Manager who removed rags and moved mop sink.
40: 240 All employees involved in food prep, drink prep, warewashing should have effective hair restraints. Hair can be tied back or under a cap or visor. Gentlemen with facial hair need to wear beard nets.
Corrective Actions: Discuss the expectation with employees and correct. I will check for this at next inspection.
41: 570 Wiping cloths were in sandwich area but not in sani-bucket. Please keep cloths for sanitizing in a sanitizer solution bucket. When staff made a sani bucket solution, it initially tested at greater than 500 ppm, which could be toxic on a food contact surface. Had them read the bottle for proper dilution and showed them where quat test strips were located so they could test to make sure it was 200 - 400 ppm.
Corrective Actions: Cloths used to mop up spills should be kept in a sani-bucket at the correct sanitizer solution to keep bacterial growth from occurring in the cloth.
Additional Comments
Owners were not there to discuss where baked goods are being made. Originally, they were being made in kitchen of restaurant. Staff now says they may be made by baker elsewhere. All foods must come from location permitted and approved for wholesale. Will follow up with owner.
Discussed sandwich slicer with staff. Meats cut 1st thing with alpha gal potential meats cut last. Discussed cleaning process.
Please make sure all white powder substances (flour, sugar, etc.) are labeled as many toxic items can be mistaken for food ingredients.
Food Temperatures
| Description | Temperature | State of Food |
| Cream cheese spread - Top - Sandwich prep | 40 °F | Cold Holding |
| Whole milk (5/23) - U/C reach in front counter | 40 °F | Cold Holding |
| Pastrami (5/21) - 3-door u/c sandwich area | 40 °F | Cold Holding |
| Strawberry compote (Made this am) - 1-door reach-in kitchen | 37 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishwasher | Heat | 160 |
Equipment Temperatures
| Description | Temperature |
| Entry display | 34.3 °F |
| Display freezer - right | -2.5 °F |
| 3-door u/c - sandwich prep | 39 °F |
| Cheese display | 35 °F |
| Reach-in freezer | 0 °F |
| Kitchen prep | 38 °F |
| Clear reach in - Dry storage | 33.7 °F |
| Display freezer - left | 0.5 °F |
| 1-door reach-in - Kitchen | 35 °F |