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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
VDH Home | Central Virginia Health District | Forks Country Restaurant | Full Service Restaurant | Routine

Forks Country Restaurant

1619 Forest Road Bedford, VA 24523
Status: Permitted

Full Service Restaurant | Routine

November 2, 2022
Score & Grade: Grade:
Observations & Corrective Actions

2: 55 There is no certified food protection manager. (PIC is scheduled for the class with VA Cooperative Extension - end of January/beginning of February).
Corrective Actions: At least one employee with management responsibility must be a CFPM. (90 days to correct)

10: 2280 A handsink is needed in the kitchen on on the front line.
Corrective Actions: A handsink is necessary in all food preparation and warewashing areas. (10 days to correct)

47: 1570 The display cooler is not working.
Corrective Actions: Please repair or replace or repurpose. (90 days to correct)

Additional Comments

Note: When changing the plumbing, please add an air gap at the 3 basin sink to prevent sewage backup into the sink.

Note: Restaurant has been closed during COVID pandemic. No hot/cold food or preparation of food observed during inspection.

Food Temperatures
Description Temperature State of Food
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
Reach-in freezer 11 °F
Chest cooler 39 °F
Walk-in cooler 38 °F
Reach-in freezer 7 °F
Display cooler 55 °F
Stack freezer
Reach-in freezer 1 °F
Stack cooler 38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
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
NO
8 Hands clean & properly washed.
Compliant
Observations
NO
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
Violation
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
NO
15 Food separated & protected.
Compliant
Observations
NO
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
NO
21 Proper hot holding temperatures.
Compliant
Observations
NO
22 Proper cold holding temperatures.
Compliant
Observations
NO
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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