3405 Candlers Mountain Rd SUITE A33 Lynchburg, VA 24502
Status: Permitted
Full Service Restaurant | Routine
January 31, 2024
Score & Grade:
Grade:
Observations & Corrective Actions
15: 470 Condiments, cheese in metal storage containers on bottom shelf of left prep with no covering or lid. This exposes the food to possible contamination from food drips or condensation from above. Corrective Actions: COS. Discussed with Cook Victor who was covering.
43: 550 All 3 ice bins in bar had scoops in the ice with handles touching the ice. This is a potential contamination issue. This was despite the fact, that they had ice scoop holders on the side of the bins. Corrective Actions: COS. Discussed with PIC who corrected the issue. Please make sure all employees are trained on the proper storage of utensils when not in use.
45: 2000 (A) (C) Single service items are being stored on the floor upstairs, which is a potential contamination issue. Corrective Actions: In 90 days (By 4/30/24), have all single service stored 6 inches off floor on shelving.
Additional Comments
Still could not see the sign posted anywhere informing the public they could ask to see the most recent inspection. This is a requirement of the permit holder (12 VAC5-421-3750) and was discussed at pre-opening and at the last inspection. Another copy given to the PIC. Discussed wooden block trays which still were in use in restaurant. PIC stated that new items had been purchased and Roberto was supposed to return to make the change tonight. As discussed, even if used with handhelds with a single service piece of deli paper between the woord and the food, the blocks still needed to be clean and in good condition. Noted better labeling of chemical spray botlles.
Food Temperatures
Description
Temperature
State of Food
Refried beans - Right hot well
135 °F
Hot Holding
Cooked chicken - Left hot well
141 °F
Hot Holding
Salsa - Top - Bar prep
38 °F
Cold Holding
Pico - Top Left prep
39 °F
Cold Holding
Raw shrimp - Walk-in
38 °F
Cold Holding
Chopped tomatoes - Top - Right prep
37 °F
Cold Holding
Carnitas in walk-in freezer - Approximately 1 hour
112 °F
Cooling
Refried beans (Sunday) - Walk-in
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
300
Quat
No records found
Equipment Temperatures
Description
Temperature
Right prep
36 °F
1-door reach-in
37 °F
Grill drawers
37 °F
Bar prep
40 °F
3-door bar reach-in
36 °F
Left prep
40 °F
Drinks prep
36 °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.
