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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
VDH Home | Central Virginia Health District | King's Island Restaurant | Full Service Restaurant | Routine

King's Island Restaurant

2804 Old Forest Road Lynchburg, VA 24501
Status: Permitted

Full Service Restaurant | Routine

December 30, 2024
Score & Grade: Grade:
Observations & Corrective Actions

10: 12VAC5-421-2310.B Observed a cleaneing Scrub placed overtop of the edge of a handsink.
Corrective Actions: PIC stated that it was only used for handwashing and it was a mistake. The Scrub was removed and sink was sanitized.

16: 12VAC5-421-1700.1 Observed the dish machine at 128F with 0ppm chlorine.
Corrective Actions: PIC placed a maintenance order before inspector left and will inform inspector up being fixed before (01/03/25)

16: 12VAC5-421-1780.E.4 Observed organic growth on the roof of the machine in the basement Ice machine.
Corrective Actions: PIC will have the interior wash rinsed and sanitized. (03/30/25)

47: 12VAC5-421-1580 Observed the majority of cutting boards having deep gashes and marred surfaces.
Corrective Actions: PIC will be replaced or resurfaced within three months ((03/30/25) to prevent contamination.

Additional Comments

Discussed cross contamination prevention and cooling charts for the Rice.

Food Temperatures
Description Temperature State of Food
Rice at Sushi bar (1 Hour in) 120 °F Hot Holding
Tofu In Walkin 37 °F Cold Holding
Noodles Cooling In walkin 48 °F Cooling
Beef On line 40 °F Cold Holding
Rice on line 189 °F Hot Holding
Broccoli and Chicken 198 °F Cooking
Sliced Toms in Walk IN 38 °F Cold Holding
Salmon At sushi bar 37 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
PA-1 Dishmachine Chemical 0 Monogram Chlorine 128 °F
No records found
Equipment Temperatures
Description Temperature
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.
COS 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.
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
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
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
IN
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
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
V
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