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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)

BeeBee's Spot Lynchburg

6113 Fort Avenue Lynchburg, VA 24501
Status: Permitted

Fast Food | Routine

December 13, 2024
Score & Grade: 0 Grade:
Observations & Corrective Actions

10: 12VAC5-421-3030 The facility had not paper towels in the male and female restrooms and no paper towels located at the food prep area in the main kitchen.
Corrective Actions: Maintain a readily available and continuous supply of hand drying provisions at each hand washing station. This promotes quick and easy hand washing as required to prevent potential cross-conamination during food handling.

16: 12VAC5-421-1780.C Per subsection D, The facility was maintiaing the slushy machine full of the drink mix but not holding the mix cold between uses and not cleaning the machine every 24 hours as required.
Corrective Actions: The machine was drain and the product discarded. The manager on site was made aware of the requirement will start a nightly cleaning schedule to protect product and keep the machine clean and sanitized between uses.

16: 12VAC5-421-1890 The facility had sanitizer at the 3-compartment sink but the unit was not supplying the chemical during the required sanitizing step. The machine had what appeared to be an air bubble trapped in the line preventing the chemical from exiting.
Corrective Actions: The manager on site said the service provider was coming today to deliver more chemicals and will repair the line during their visit. The machine should have the chemical line bled and allow new chemical to enter. The chemical concentration shall be at a range of 25-100ppm.

23: 12VAC5-421-840.A.2 the facility had two food items stored in the walk-in cooler that had no date marking on them and one food item, red sauce, was covered in mold.
Corrective Actions: The facility discarded the food items in question. All food items prepared and maintained in the facility shall bear a date marking the day of prep. No item shall be kept past the last day of disposition and will not exceed 7 days.

35: 12VAC5-421-790.B.1 The facility had raw ROP salmon stored in the reach in cooler, thawing under refrigeration, but they were not removed from the package as required.
Corrective Actions: The manager on site was made aware that they ROP fish, any fish item, shall be removed from the ROP packaging before thawing and allow oxygen to contact the product to prevent anaerobic bacteria from contaminating the fish.

54: 12VAC5-421-2640.A The facility had no refuse dumpster on locationg. The manager said the unit was leaking and they took the dumpster away but they have not returned it.
Corrective Actions: Manager says the unit should be here this weekend. The refuse as been discarded and taken away by pov.

Additional Comments

Recommend cleaning around the wall-to floor junction in the bar area and walk-in cooler.

Food Temperatures
Description Temperature State of Food
Mac n Cheese 39 °F Cold Holding
Sliced Tomato 41 °F Cold Holding
ROP Salmon 40 °F Cold Holding
Noodles 39 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3-Compartment Sink Chemical 50 Chlorine
Dish Machine Chemical 0 Chlorine 120 °F
No records found
Equipment Temperatures
Description Temperature
Walk-in Cooler 38 °F
Reach in Cooler 34 °F
2-Door Freezer 21 °F
Prep Unit 40 °F
No records found
Observations
Supervision
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 products 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.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
V
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
N/O
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
N/A
14 Required records available: molluscan shellfish identification & parasite destruction
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
COS V
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
V
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding.
Compliant
Observations
N/O
20 Proper cooling time & temperatures.
Compliant
Observations
N/O
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
OUT
23 Proper date marking & disposition.
V
Observations
IN
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
N/A
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
N/A
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Supervision and Chemical
N/A
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
35 Approved thawing methods used.
COS V
Observations
Physical Facilities (0 points)
OUT
54 Garbage/refuse properly disposed, fac. maintained.
V
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant