307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Routine
Observations & Corrective Actions
3: 0070 (15) Observed no written employee health policy on site. During discussion with person in charge and two employees; diagnosis and exposure related to diseases that are transmissible through food were unknown among all three employees.
Corrective Actions: Provided and discussed a copy of the VDH Employee Health Policy with Person in charge. Food employees and conditional employes are to be trained of there responsibility to report to person in charge information about their health and activities as they relate to diseases that are transmissable through food. Train and have employees sign employee health policy to show that they have reviewed and understand the policy.
10: 3045 Observed no handwashing sign in men's restroom reminding food employees to wash hands.
Corrective Actions: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
55: 3180 Observed grease build-up on the pipes located inside and under the fryers. Observed an accumulation of grease on the wheels of the fryer. Observed grease on the floor under the fryers. Observed grease under the prep table across the food assembly line. Observed leaves and a couple of dead bugs in back area of kitchen (near back exit door).
Corrective Actions: Degrease and clean the pipes, wheels and floor surrounding the fryer as well as under the prep table. Sweep back area of kitchen.
Additional Comments
-Discussed with person in charge about replacing ceiling tile in dry storage area.
- Observed clean-up procedure and kit (procedure and kit located in office)
- Discussed with manager that in-use utensils (i.e. scoops, tongs, etc.) need to be washed, rinsed, and sanitized witin 4 hours.
- Discussed that the buttons on equipment needs to be sanitized every 4 hours as well.
- Observed fume hood at fryer and hamburger station was last cleaned on June 28, 2024.
Food Temperatures
| Description | Temperature | State of Food |
| raw bacon (1 door cooler) | 41 °F | Cold Holding |
| chicken | 183 °F | Cooking |
| chicken | 141 °F | Hot Holding |
| burger | 185 °F | Cooking |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 200 | KAY | quaternary ammonium | 119 °F | |
| Vegetable Wash Sink | chemical | 1:128 | 7.81 | Antimicrobial Fruit & Vegetable Treatment | ||
| sanitizer bucket (next to prep table) | 200 | 200 | KAY | quaternary ammonium | 93 °F |
Equipment Temperatures
| Description | Temperature |
| 1 door freezer (burger) | 12 °F |
| walk-in cooler | 39 °F |
| 1 door cooler (register area) | 38 °F |
| 1 door freezer (chicken) | 0 °F |