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)
Full Service Restaurant | Routine
April 2, 2024
Observations & Corrective Actions
21: 0820 (A1) Improper hot holding temperatures; taco meat @ 133F before going onto the serving line.
Corrective Actions: Proper hot holding temperatures must be at least 135F or higher.
55: 3180 Floors under the soda box storage area have a syrup / drippage build-up.
Corrective Actions: Clean the floors in all kitchen areas regularly as needed.
56: 3200 Dust build-up on the exterior of 2 ventilation fans in the kitchen. and prep area.
Corrective Actions: Clean the fans regularly to prevent dust build-up.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| Pulled Chicken | 161 °F | Hot Holding |
| Tomatoes | 40 °F | Cold Holding |
| Chicken Breast | 46 °F | Cooling |
| Turkey Sandwich | 41 °F | Cold Holding |
| Eggs | 40 °F | Cold Holding |
| Rice | 172 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Hobart | 191 °F |
Equipment Temperatures
| Description | Temperature |
| Walk-in Cooler # 122 | 36 °F |
| Reach-in Unit | 39 °F |
| Walk-in Freezer | 2 °F |
| Walk-in Cooler # 124 | 38 °F |
| 4 Door Reach-in Unit | 39 °F |
| Walk-in Cooler # 116 | 39 °F |
| 4 Door Reach-in Unit | 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.
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Approved Source
11 Food obtained from approved source.
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12 Food received at proper temperature.
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13 Food in good condition, safe, & unadulterated.
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14 Required records available: shellstock tags, parasite destruction.
Observations
Protection from Contamination
15 Food separated & protected.
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16 Food-contact surfaces: cleaned & sanitized.
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17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
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TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
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20 Proper cooling time & temperatures.
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21 Proper hot holding temperatures.
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22 Proper cold holding temperatures.
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23 Proper date marking & disposition.
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24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
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Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
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Chemical
27 Food additives: approved & properly used.
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28 Toxic substances properly identified, stored & used.
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Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.
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Physical Facilities
55 Physical facilities intalled, maintained & clean.
Observations
56 Adeq. ventilation & lighting, designated areas used.
Observations
Clean Air Act Compliance
99 Clean Air Act Compliance