3405 Candlers Mountain Rd FC-3 Lynchburg, VA 24502
Status: Permitted
Carry Out | Routine
July 14, 2022
Score & Grade:
Grade:
Observations & Corrective Actions
37: 480 Observed large bin of sugar without "common name" listed on side. Could be mistaken for something else if not labeled correctly. Corrective Actions: Please label all items taken out of original containers and put in storage bins. Please do as soon as possible and will check at next inspection.
Additional Comments
Permit posted and good through 9/30/22. VDH QR code sign telling customers they can ask to see most recent inspection posted at Point of Sale. Wife received training on HACCP process at Hissho in Charlotte - She trained Brang. FYI, saw sesame seeds in back spice area - Will be added to list of common allergens in 2023 - Will share information when we receive. Note that you already have an allergen warning at point of sale. Parasite destruction letters on computer dated 5/22. Did note condensation on floor outside walk-in and discussed with Pedro. Will discuss with Todd who manages the Commissary kitchen (email sent to Todd 7/15; states a maintenance work order has been put in). Discussed vacuum packed salmon and tuna in walk-in that was thawed - Put in last night. Could be an issue for botulism if kept in packaging too long after thawing. Would recommend slashing packaging with clean knife or scissors prior to thawing as best practice. Owners thermometer checked versus mine on reheat noodles/cook cabbage and within 1F. Shrimp cooked in same oil/fryer as chicken wings. Owner understands this is allergen concern and how to discuss with customers. Allergen warning posted at point of sale. Discussed training Aiden received on Employee Health Policy. Knew pertinent parts. Would still recommend documenting training with signed "Company Illness Reporting Agreement". Space for "Verified by" at bottom of HACCP record form. Is this done by someone? Part of HACCP process to verify process. Could be your wife, periodically. 7/15/22 - Sent email to Franchise Owner that variance should be posted with permit and to contact me if they had any questions.
Food Temperatures
Description
Temperature
State of Food
Cabbage - Wok in process
157 °F
Cooking
Rice
157 °F
Hot Holding
Raw shrimp - Grill drawer
41 °F
Cold Holding
Initation crab - 2-door reach-in u/c
37 °F
Cold Holding
Chicken out of oven
199 °F
Cooking
Prepackaged cooked noodles - Wok in process
157 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani-bucket
Chemical
1875
Ecolab sink and surface
Lactic acid
No records found
Equipment Temperatures
Description
Temperature
Warmer
154 °F
2-door reach-in - back
34 °F
Grill drawer
39 °F
Walk-in freezer
-5 °F
1-door reach-in freezer
3 °F
Walk-in
36 °F
2-door reach-in u/c
35 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
