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)
Full Service Restaurant | Routine
February 2, 2024
Observations & Corrective Actions
9: 450 Observed kitchen staff not using gloves when handling RTE Food.
Corrective Actions: Inspector stopped employee then made them wash their hands hands and equip gloves before continuation of plating RTE Product.
Additional Comments
Discussed Employee Health Policy.
Discussed importance of early call of and respecting the 24 hour window following a sick day.
Discussed VD Clean up Policy.
Food Temperatures
| Description | Temperature | State of Food |
| Steak | 168 °F | Cooking |
| Sauce | 141 °F | Hot Holding |
| Prime Rib | 138 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Nsf Dishwasher | Chemical | 100 | US Sanitzer Solution | Chlorine | 128 °F |
Equipment Temperatures
| Description | Temperature |
| Standing Freezer On line | 3 °F |
| Small prep 2 Dr | 38 °F |
| Chest Freezer | 8 °F |
| 1 Dr Standing Cooler | 36 °F |
| Walkin Cooler | 37 °F |
| Walkin Freezer | -8 °F |
Observations
Demonstration of Knowledge
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 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: shellstock tags, 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
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.