Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Routine
April 11, 2024
Observations & Corrective Actions
49: 1800 Grease build-up: char grill exhaust flues.
Ice / frost build-up in the hamburger freezer.
Corrective Actions: Clean the char grill regularly as needed.
De-frost the freezer to prevent ice & frost build-up.
55: 3180 Ceilings, light fixtures and air vents have a dust build-up over the 3 compartment sink and line prep area.
Floors in the dry storage area have trash and dry goods spillage.
Corrective Actions: Clean all floors and ceiling regularly to maintain them clean and sanitary.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| Lettuce | 38 °F | Cold Holding |
| Sausage | 148 °F | Hot Holding |
| Eggs | 148 °F | Hot Holding |
| Liquid Egg Whites | 40 °F | Cold Holding |
| Ham | 36 °F | Cold Holding |
| Sausage Gravy | 152 °F | Hot Holding |
Warewashing Temperatures
No records found
Equipment Temperatures
| Description | Temperature |
| Front Counter Unit | 41 °F |
| Line Prep Unit | 40 °F |
| Walk-in Freezer | 2 °F |
| Walk-in Cooler | 37 °F |
Observations
Demonstration of Knowledge
1 Person in charge present, demonstrates knowledge, and performs duties.
Observations
2 Certified Food Protection Manager
Observations
Employee Health
3 Management awareness, policy present.
Observations
4 Proper use of reporting, restriction & exclusion.
Observations
5 Procedures for responding to vomiting and diarrheal events
Observations
Good Hygenic Practices
6 Proper eating, tasting, drinking, or tobacco use.
Observations
7 No discharge from eyes, nose, and mouth.
Observations
Preventing Contamination by Hands
8 Hands clean & properly washed.
Observations
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Observations
10 Adequate handwashing facilities supplied & accessible.
Observations
Approved Source
11 Food obtained from approved source.
Observations
12 Food received at proper temperature.
Observations
13 Food in good condition, safe, & unadulterated.
Observations
14 Required records available: shellstock tags, parasite destruction.
Observations
Protection from Contamination
15 Food separated & protected.
Observations
16 Food-contact surfaces: cleaned & sanitized.
Observations
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Observations
TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
Observations
20 Proper cooling time & temperatures.
Observations
21 Proper hot holding temperatures.
Observations
22 Proper cold holding temperatures.
Observations
23 Proper date marking & disposition.
Observations
24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
Observations
Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
Observations
Chemical
27 Food additives: approved & properly used.
Observations
28 Toxic substances properly identified, stored & used.
Observations
Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.
Observations
Utensils, Equipment, and Vending
49 Non-food contact surfaces clean.
Observations
Physical Facilities
55 Physical facilities intalled, maintained & clean.
Observations
Clean Air Act Compliance
99 Clean Air Act Compliance