3405 Candlers Mountain Rd SUITE A33 Lynchburg, VA 24502
Status: Permitted
Full Service Restaurant | Routine
December 12, 2022
Score & Grade:
Grade:
Observations & Corrective Actions
3: 0070 (15) Found no evidence that employees are trained on Employee Health Policy. Corrective Actions: In 10 days (By 12/26/22), send me copy of signed training on Employee Health Policy for Employee "Anih" and have at restaurant for all employees.
15: 470 In walk-in, box of raw fish stored on top of tortillas, causing potential for contamination. Corrective Actions: COS. Please stack like Ready to Eat Foods/Already Cooked at top, Below that Raw fish, Below that Raw hamburger, Below that Raw chicken (Cooked to highest temperature).
23: 830 Refried beans and cooked chicken in walk-in had not been marked with date prepared or cooked. Corrective Actions: COS. All foods prepared in walk-in, preps, etc. must be date marked and used or discarded in 7 days.
28: 3340 See above. Corrective Actions: See above.
28: 3320 Unlabeled cleaning sprays found in hall leading to ice machine, in serving station, under hand sink in bar. Unlabeled spray bottles (Clear liquid) stored on shelf below bar with bottles of alcohol. Above prep in service station, condiments stored with Purell Spray. Corrective Actions: COS. All working containers of chemicals/cleaners should be clearly labeled. Further, all chemicals should be stored separate from any food or rinks. This prevents confusion as to what is in which bottle and can prevent poisonings and formation of toxic gases when chemicals are mixed.
35: 790 Frozen shrimp observed thawing in large tub of water. Corrective Actions: COS. Foods should be thawed under refrigeration or under cold running water or as part of the cooking process.
39: 690 Onions in mesh bag sitting on floor of walk-in. Next to hand sink in service area, there are serving bowls below the hand soap and paper towels, exposing this clean dishware to contamination. Corrective Actions: Do not store foods on floor, but 6" off floor. Look at what is near hand sinks and what could be contaminated and move items if necessary.
43: 550 Both front of bar and back of bar ice containers had scoops stored with handles touching the ice, which could cause contamination. Corrective Actions: Ice scoops should be stored with handles out of ice or in a holder or on a clean dry location.
Additional Comments
Permit and QR code sign are framed but fell off wall where they had them. Looking to reinforce area and report. Did risk calculation - Currently @ "4". After 1 year if all violations are corrected in a timely fashion, could move to "3". Dispenser on 3-compartment sink sanitizer not working currently. Can use this sink to wash and rinse but take things to dish machine to sanitize. Or can purchase plain Chlorox bleach (not scented, not "splashless") and use this as sanitizer @ 50-100 ppm. Tested sani-bucket in bar with cloths in it - no sanitizer. This just allows bacteria to grow and you spread germs with cleaning cloths. Cleaning cloths should be stored in sanitizer solution when not in use.
Food Temperatures
Description
Temperature
State of Food
Chicken on stove
183 °F
Cooking
Pico de Gallo - Top - Left prep
41 °F
Cold Holding
Chopped tomatoes - Top - Right prep
41 °F
Cold Holding
Beans - Left hot bar
139 °F
Hot Holding
Refried beans - Walk-in
39 °F
Cold Holding
Chicken off grill
168 °F
Cooking
Pico de Gallo - Top - Bar prep next to chips
40 °F
Cold Holding
Cooked chicken - Walk-in
40 °F
Cold Holding
Rice - Right hot bar
146 °F
Hot Holding
Beef - Left hot bar
158 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab dish machine
Chemical
50
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Right grill drawer
39 °F
Bar prep next to chips
35 °F
Left prep
30 °F
Walk-in freezer
13.3 °F
Left grill drawer
36 °F
Right prep
34 °F
Prep service area
30 °F
Middle grill drawer
33 °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
(0 points)
OUT
3 Management awareness, policy present.
Violation
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.
