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)
Health Care Food Facility | Risk Factor
December 30, 2024
Observations & Corrective Actions
Additional Comments
- Observed no violations
- Observed that fume hood was last cleaned Dec. 2024
- Discussed with person in charge about keeping wet cloths in sanitizer solution in between usage.
- Discussed with person in charge about prohibition of jewelry: except for a plain ring such as a wedding band; employees should not wear jewerly on arms or hands while preparing food
Food Temperatures
| Description | Temperature | State of Food |
| BBQ (steamwell) | 155 °F | Hot Holding |
| macaroni salad (walk-in cooler) | 36 °F | Cold Holding |
| gravy (2 door cooler) | 38 °F | Cold Holding |
| mashed potatoes (steamwell) | 162 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishmachine (State Cleaning) - rinse temperature | Heat | 188 °F | ||||
| Sanitizer bucket | chemical | 400 | State | quaternary ammonium | 129 °F | |
| Dishmachine - inspector's dish temperature plate | Heat | 169.8 °F | ||||
| Dishamachine (State Cleaning) - wash dishmachine | Heat | 155 °F |
Equipment Temperatures
| Description | Temperature |
| walk-in freezer | -1 °F |
| walk-in cooler | 33 °F |
| 2 door cooler | 36 °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.
Observations
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.
Observations
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
Clean Air Act Compliance
99 Clean Air Act Compliance