NOTE: Observed good date marking today. This location also prepares and cooks some of the food for "The Summit" 1320 Enterprise Dr Lynchburg as well as "The Summit Lynchburg Cafe" 1400 Enterprise Dr Lynchburg.
This location currently has a Sunday brunch buffet.
Verbally discussed the following during today's inspection: employee health policy and the importance of staff not working if sick; hand washing policy / procedure; date marking policy & procedures; cooling procedures; and checking food during deliveries. Discussed 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 was not present, but was found and then put on display) - you can post this near your food permit which also must be visible to the public / your customers (VDH food permit was not posted. ). Facility has both of these and will post them in the next five (5) days.
Food Temperatures
Description
Temperature
State of Food
shredded cheese
39 °F
Cold Holding
pork (walk-in cooler)
39.5 °F
Cold Holding
half & half (walk-in cooler)
38 °F
Cold Holding
tuna salad
37 °F
Cold Holding
cut melon
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
chemical
400
Oasis 146
Quat
Hobart dish machine -- not in use
high temp
wipe rag bucket
chemical
200
Oasis 146
Quat
No records found
Equipment Temperatures
Description
Temperature
ice cream chest freezer
15 °F
2-dr uc salad prep cooler
37 °F
1-dr tall reach-in cooler
42 °F
2-dr tall cooler
40 °F
2-dr tall reach-in cooler
38 °F
2-dr tall glass door cooler
37 °F
walk-in freezer (downstairs)
13 °F
ice cream freezer
7 °F
walk-in cooler (downstairs)
37 °F
1-dr tall reach-in freezer
5 °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.
