3405 Candlers Mountain Rd FC-3 Lynchburg, VA 24502
Status: Permitted
Carry Out | Routine
February 29, 2024
Score & Grade:
Grade:
Observations & Corrective Actions
23: 830 Observed 2 large containers of cooked lo mein noodles in 2-door reach-in in the back that were not date labeled. Corrective Actions: COS - Had owner label these containers. All other items labeled well. Please make sure TCS foods labeled with date made, opened, etc. and dispose of or use in 7 days.
Additional Comments
Permit posted and good through 9/30/24. VDH QR code and Vairance posted at POS. Have received new copy of Consumer Advisory from Corporate and posted at POS next to Allergen statement. Discussed utensils in display and how often changed. Owner states many of the sweeter sauces need utensils being changed every hour and they often do. Told him to make sure they are all changed out at least once every 4 hours. Discussed produce washing and that particularly items not cooked, like cucumbers in sushi, should be washed prior to peeling or cutting. Last time they made sushi was 2/23/24. Had pH meter calibration information and rice = 3.9 which meets variance. Owner states they are only using crab sticks currently for sushi, not tuna or salmon, and had none in freezer. Discussed that pH buffer containers say opened "12/21" - owner states this is 12/21/23, not 12/2021. Difficult to tell from dating and buffer only good for 3 - 6 months after opening. Please include full date with Month/Day/Year on next bottles opened. Please label 2-door reach-in freezer in back with "Mein Bowl" like the reach in is. As the back is your commissary, all areas that are specific to your products must be labeled to identify it as yours.
Food Temperatures
Description
Temperature
State of Food
Sesame orange sauce - Walk-in
39 °F
Cold Holding
Cooked noodles - 2 door u/c reach-in
40 °F
Cold Holding
Chopped green peppers - Top - Prep
37 °F
Cold Holding
Lo main on display line
155 °F
Hot Holding
Cooked chicken - Hot box
140 °F
Hot Holding
White rice in cooker
154 °F
Hot Holding
Beef and Broccoli on display line
162 °F
Hot Holding
Cooked noodles - 2-door reach-in back
39 °F
Cold Holding
Crab stick - Sushi display - Top
39 °F
Cold Holding
Raw shrimp - Top grill drawer
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
1875
Ecolab S & S
Lactic acid
Hobart dishwasher
Heat
162.1
182 °F
No records found
Equipment Temperatures
Description
Temperature
Grill drawers
35 °F
Walk-in freezer
-10 °F
2-door reach-in back
35 °F
Sushi open display
6 °F
2-door reach-in freezer
-2 °F
2-door u/c reach-in
40 °F
Walk-in
34 °F
Prep
38 °F
Grill freezer
-1 °F
Hot box
165 °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.
