3405 Candlers Mountain Rd FC-3 Lynchburg, VA 24502
Status: Permitted
Carry Out | Routine
April 4, 2023
Score & Grade:
Grade:
Observations & Corrective Actions
21: 0820 (A1) Observed that cooked chicken in hot box that was hot holding was 112F. Foods on hot bar tested fine. Corrective Actions: Discussed with owners. COS. Chicken reheated to 204 and put in clean container. Temperature of hot box turned up from 152F to 160F. Told them to monitor temp of chicken in hot box to see if this thermostat setting keeps it 135F or higher. If not, turn it higher than 160F.
29: 3630 (4) 3595 - Observed that Food establishment was not following its approved HACCP plan for acidification of rice. Approved plan states that pH meter will be calibrated daily for each batch. Food establishment is not making sushi every day, but last four times it was made (3/10/23, 2/24/23, 2/17/23, 2/10/23), there is not documentation showing that the pH meter calibration was done. Corrective Actions: Stressed with owners that when they acidify rice they are being allowed to operate outside of the usual Food Regs, which requires a Variance and a HAACP plan. By not following the HACCP plan they could put having the variance to acidify rice at risk. Every time they acidify rice, they are required to follow every step of the HACCP plan. This has been an issue on 2 inspections, and should not happen again.
Additional Comments
Viet Huong Fish Sauce stored in dry storage stated "Refrigerate After Opening" on label - Pointed out to owner who threw it away. Excellent job on date marking. Gave owner VDH Hepatitis A poster. Permit good through 9/30/23, VDH QR code sign, and Variance all posted at point of sale.
Food Temperatures
Description
Temperature
State of Food
Fried rice - Hot Bar
151 °F
Hot Holding
Cooked chicken - Hot Box
112 °F
Hot Holding
Tofu off wok
178 °F
Cooking
Marinated raw chicken - Grill drawer
38 °F
Cold Holding
Cooked noodles (Use by 4/5) - 2-door reach-in back
39 °F
Cold Holding
White rice in cooker
153 °F
Hot Holding
Beef and broccoli - Hot bar
154 °F
Hot Holding
Cooked chciken out of Hot Box - Wok
204 °F
Reheating
Raw chicken (Use by 4/5) - Walk-in
36 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani-bucket
Chemical
704
Ecolab Sink and Surface Cleaner/Sanitizer
Lactic acid
No records found
Equipment Temperatures
Description
Temperature
U/C reach-in
41 °F
Upright freezer
1 °F
Hot Box
152 °F
2-door reach-in back
33 °F
Walk-in
35.3 °F
Grill drawer
35 °F
Handsink in front
101 °F
Grill prep
38 °F
Walk-in freezer
-8 °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.
