307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Adult Care Home Service | Risk Factor
Observations & Corrective Actions
2: 55 55 OUT This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. The kitchen manager left a few weeks ago and a new manager starts next week.
Corrective Actions: Correction : By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge and information by passing a test that is part of an accredited program as specified in 12VAC5-421-65. Food establishments that serve only non-time/temperature control for safety (non-TCS) food and food establishments where food handling does not exceed reheating, cold holding, and hot holding of commercially processed and packaged ready-to-eat foods are not required to have a Certified Food Protection Manager. This will be addressed in the next sixty (60) days.
6: 220 4OUT 220 CORRECTED An open Sprite soda can was sitting in the walk-in cooler above packaged foods on the right side.
Corrective Actions: Correction: Have a designated area for employee drinks (covered with a lid and a straw) away from food, food prep, and dishwashing areas. Ensure employee beverages are handled and stored in a manner to prevent contamination. ** Mentioned this to the cook and it is being moved to corrected the issue and staff will pour open canned drinks into a cup with a lid & straw in the future**
23: 830 23 OUT 830 REPEAT Date Marking Several (at least five different items) facility prepared or facility cooled items such as cheese, prepared foods, & cut chubs of deli meat that had been cut from did not have date marking on them in the walk-in cooler.
Corrective Actions: Correction: Store-made foods or store-cooled foods must be date marked to tell when it should be sold, used, or discard by & used within a maximum of seven (7) days. The sole cook present stated that all food had been cut, prepared, or made within the last three days and will ensure it gets date marking after today's lunch rush.
40: 200 40 OUT 200 CORRECTED A food handler was observed with bracelets on the their arm at the wrist and another food handler that came in to help with pizza had rings with stones on their finger.
Corrective Actions: Correction: Inspector spoke to the employees about not wearing bracelets/watches on their wrist or rings with stones on their fingers and always washing hands for about 15 seconds prior to putting on gloves. Except for a plain ring such as a wedding band, while preparing or handling food, food employees shall not wear jewelry on their arms and hands.
48: 1520 48 OUT 1520 Staff could not find thermolabels or a thermometer that can run through the high temp dish machine and hold the maximum temperature.
Corrective Actions: Correction: Discussed the need to have a thermolabels and/or an irreversible maximum registering temperature indictor for the high temperature dish machine. Management will obtain items by next Thursday (7/11) for the high temp dish machine.
51: 2350 (ii) The facet at the hand sink in the employee restroom in the kitchen is in poor repair. When you try to turn the faucet on (but pulling it up) , the handle/knob that engages the water comes off.
Corrective Actions: Please fix the hand sink faucet in the employee restroom to good repair in the next seven (7) days. You can replace or repair the faucet to good working order. A work order was already in on addressing this issue & maintenance staff are aware per the cook.
Additional Comments
A follow up will occur on/about Friday 7/12.
There was no kitchen manager present today as the previous one left several weeks ago and a new one starts next week.
Verbally discussed employee health policy, hand washing procedures, chemical storage, date marking, hair restraints, and food cooking temperatures.
Permit expiring 10/2024 is posted in the resident dining room.
Food Temperatures
| Description | Temperature | State of Food |
| baked potato | 150 °F | Hot Holding |
| cottage cheese | 37 °F | Cold Holding |
| sliced watermelon | 40 °F | Cold Holding |
| milk (walk-in cooler) | 38 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Hobart dish machine | high temp | 171 | heat | 190 °F |
Equipment Temperatures
| Description | Temperature |
| server area tall 2-dr cooler | 42 °F |
| hot box | 149 °F |
| walk-in cooler | 40 °F |
| walk-in freezer | 5 °F |