3405 Candlers Mountain Rd SUITE A33 Lynchburg, VA 24502
Status: Permitted
Full Service Restaurant | Routine
May 8, 2024
Score & Grade:
Grade:
Observations & Corrective Actions
3: 0070 (15) Although establishment had a lot of records showing training of employees on Employee Health Policy, they could not produce training records for the 1 employee I asked for verification for - Thomas. No employee should start working for establishment before they have been trained on Employee health Policy, and the training document is a record that verifies that training. Ivan and Victor stated they needed more forms to do training. Corrective Actions: I will send Employee Health Policy training log copy via email to Roberto. I gave my card to Ivan and told him to contact me if he ever needs more forms. In 10 days, send me verification of training for Thomas.
8: 160 Employee with gloves on observed washing dishes in dump sink in bar area, then making a drink without degloving, washing hands, etc. Corrective Actions: COS by Manager immediately correcting employee at time of violation. When a gloved employee is performing a task which could contaminate their hands, before starting a new activity, they should deglove, wash their hands, then re-glove (if the task requires it).
16: 1700 (1-5) (6a) (6b). Observed employee in bar washing dishes in dump sink. Observed employee at server station washing ice scoop in hand sink. Corrective Actions: COS as Manager corrected employees at time of violation. The correct process for washing dishware is to wash, rinse, sanitize at 3-compartment sink and then air dry. or they can be washed in the chemical sanitizing dishwasher in the kitchen. Simply washing them in the dump sink or the hand sink (which should ONLY be used for washing hands and open and available for this at all times) is not the proper required procedure as there is no sanitizing step. Retrain all employees on the correct steps for washing dishware.
20: 800 Refried beans in walk-in that were made yesterday were in very large containers stacked one on top of the other with temperature between 47 - 48F. Foods must be cooled to 70F or lower in 2 hours and to 41F or lower in a total of 6 hours. Corrective Actions: Corrected on site by establishment disposing of affected food. Very dense foods like refried beans need active cooling for the 1st 2 hours, like stirring, ice baths, blast chilling (like in the freezer). They should be in smaller containers with the lids ajar to allow heat to escape. Most time, restaurants cook foods in similar quantities. I will send Roberto a cooling log. I would recommend that you track the cooling of a quantity of refried beans you normally preparing using the above methods, and track the temperature. Then make it into a procedure and train all employees. I am also sending Roberto a Cooling Methods Fact Sheet in English and Spanish. If you have any questions about this, let me know and we can discuss it.
22: 0820 (A2) Right grill drawer and foods in it were greater than 41F. Victor stated foods in the drawer had been put in it this morning, and some, like shrimp, had just been prepped. Corrective Actions: Corrected on site by having establishment put foods on ice to cool rapidly. Temperature did go down in next 15 minutes. Victor contacted service agency to come look at grill drawer. Establishment should only have small quantities of food on ice in this drawer until repaired, or use other grill drawers. Send me a photo of grill drawer thermometer after repair.
39: 690 There was a large container of salt with 2 small blue bowls sitting in it as dispensers. In the the walk-in, there was a container of pico de gallo with a single service cup in it being used as a dispenser. None of these items have handles and present a source for contamination as they get rotated in the food. Corrective Actions: In 90 days, all foods should have scoops, ladles, or other utensils with handles to dispense them, and all handles should be sticking out of the food.
39: 610 Observed large containers of meats on the floor in the walk-in and the walk-in freezer, exposing them to potential contamination Corrective Actions: In 90 days, have a plan and the storage to keep all foods off the floor, including in the walk-ins. This may require you to have additional storage racks or less food on the premises as you may not store foods on the floor.
56: 3080 No lights working over left grill making it difficult to work or verify cleanliness. Employees unsure if there are no lightbulbs or if grease has affected wiring. Corrective Actions: In 90 days, have this lighting working
Additional Comments
Permit posted was one good through 10/31/23. EHD shows that establishment has valid permit through 10/31/24. You need to post your current permit. Establishment still has wooden block trays but Ivan showed me metal insert used with these. There was one that had a deep crack and was no longer in good condition or easily cleanable. We discarded this one and told Ivan that all like this must be discarded. Ice bin scoops were in holders - thank you. Single service upstairs now has racks to put these items - thank you. Gave Ivan 1 page flyer re: not working when sick in Spanish. Bar had candied orange slices. Bartender was able to show me a package to verify that it is purchased, not produced at the establishment. There is a dishwasher in the bar that the Manager states is only used for washing mats. The Chlorine tested 0 ppm, so this would not be able to be used for dishware until reaching the correct sanitizing level.
Food Temperatures
Description
Temperature
State of Food
Shrimp - Right grill drawer
50 °F
Cold Holding
Milk (May 15) - 1-door reach-in
40 °F
Cold Holding
Cooked potatoes - Bottom - Left prep
40 °F
Cold Holding
Chopped tomatoes - Top - Left prep
38 °F
Cold Holding
Pico de Gallo (5/7) - Walk-in
40 °F
Cold Holding
Queso sauce - Bottom - Right prep
40 °F
Cold Holding
Cooked beef - Left hot well
180 °F
Hot Holding
Chicken off the grill
170 °F
Cooking
Refried beans (5/7) - Walk-in
47 °F
Cooling
Chicken - Right grill drawer
48 °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
Quat
No records found
Equipment Temperatures
Description
Temperature
Left prep
38 °F
Small bar prep
36 °F
Server prep
38 °F
Right grill drawer - 15 minutes later
45.6 °F
Right grill drawer
49 °F
Walk-in freezer
2.3 °F
Right prep
38 °F
Walk-in
36 °F
1-door reach-in
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.
Repeat
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
(0 points)
OUT
8 Hands clean & properly washed.
COS
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
