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15: 470 15 OUT 470 CORRECTED A box of In shell raw eggs were being stored above packages of ready-to-eat buns in the walk-in cooler.
Corrective Actions: Correction: To prevent cross-contamination, store in-shell eggs, meat, or other raw foods below ready-to-eat (RTE) foods. After the inspector told this to the manager, he instructed staff to move the eggs . ALWAYS Store ready-to-eat foods above raw foods to avoid cross-contamination.
49: 1770 (C) 49 OUT 1770 The spray nozzle at the dish machine was observed to be visibly dirty with particles and build up on it.
Also, around the power off/on button as well as near the wash and rinse gauges was dirty on the dish machine.
Corrective Actions: Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. All dirty equipment will be cleaned in the next 72 hours. Furthermore, a daily / weekly cleaning schedule will be created and followed to ensure the dish room is kept clean.
NOTE: Verbally discussed the following during today's inspection: employee health policy, hand washing policy / procedure, date marking policy & procedures, handling food orders with food allergies, and checking food during deliveries. Please ensure staff are checking the rinse temperature and verifying that the booster heater is on when running dishware or utensils thru the dish machine,
Observed good date marking today. This location also prepares and cooks some of the food for "The Summit" 1320 Enterprise Dr Lynchburg.
Discussed the regulation changes including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures and you already should have a clean up kit (kit is behind the office door) ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster present near entrance to dining room) - you can post this near your food permit which also must be visible to the public / your customers (ensure you have current, updated permit posted where customers / residents can see it).
| Description | Temperature | State of Food |
| yogurt (W-in-Cooler) | 35 °F | Cold Holding |
| sliced tomatoes | 37 °F | Cold Holding |
| tun salad ( top prep cooler) | 41 °F | Cold Holding |
| potato soup | 184 °F | Hot Holding |
| sliced swiss cheese | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Hobart dish machine ( at first) | high temp | 154 | 164 | heat | ||
| Hobart dish machine ( once booster heater turned on) | high temp | 167 | heat | high temp | 188 °F |
| Description | Temperature |
| ice cream freezer | 10 °F |
| 2-dr salad prep cooler | 40 °F |
| walk-in cooler ( downstairs) | 37 °F |
| ice cream freezer | 11 °F |
| 2-dr glass door cooler | 38 °F |
| walk-in freezer (downstairs) | 8 °F |
| tall 2-dr cooler | 39 °F |
| 1-dr reach-in cooler | 42 °F |
| 1-dr reach-in freezer | 13 °F |
| 2-dr reach-in cooler | 41 °F |