3405 Candlers Mountain Rd SUITE A33 Lynchburg, VA 24502
Status: Permitted
Full Service Restaurant | Routine
April 18, 2023
Score & Grade:
Grade:
Observations & Corrective Actions
3: 0070 (15) Food Establishment has an Employee Health Policy and has sent me validation of training before. However, today, there was no evidence observable that Marena in the bar or Chef Victor had received training. Corrective Actions: In 10 days (by 4/28/23) send me documentation of training for Victor and Marena. Would recommend that you have a notebook that holds your Employee Health Policy and all training documentation.
15: 0580 (A) Observed that line cook grabbed raw chicken and placed on grill, then grabbed tomatoes and onions from prep to finish a plate without changing gloves and washing hands, or using the utensils from the prep. Wiped gloves on towel on waist. Corrective Actions: COS, by discussing with cook, discarding food. Cook discussed with line cook. Gloves are to be used for only one type of task and when changing tasks, you need to remove soiled gloves, wash hands, and put on clean gloves. Gloves cannot be cleaned with a towel and should not even be washed at a hand sink, but discarded when soiled. Utensils are recommended to dispense vegetables from the prep to reduce chance of contamination.
23: 830 Although some items in walk-in were date marked, there were refried beans and pico de gallo without date marking. Corrective Actions: COS. Discussed with cook that every item made and kept over night should be date marked and used or discarded in 7 days. Date it is made is Day 0. If foods are moved from a large container in the walk-in to a smaller container to be put in a prep, those should be date marked as well.
28: 3330 Observed a spray bottle of blue liquid next to hand sink in bar. Marena stated it was Windex. Corrective Actions: COS by labeling bottle. Whenever chemicals are moved to a working container like a spray bottle, they must be labeled with the common name. This is to prevent accidental poisonings or even toxic gas formation if someone were to mix two unknown chemicals that should not be.
43: 550 A large container of pico de gallo had a plastic cup in it as a scoop. This could prevent a contamination hazard if the cup turns when in use, and the side that someone's hand was on is now in the salsa. Corrective Actions: Scoops in use in foods should have handles and those handles should be sticking out of the food to prevent contamination. As soon as possible (But no later than 90 days - 7/18/23), have scoops with handles in use to dispense all foods. This will be checked at next inspection. I did notice that food establishment does now have holders for ice scoops since last inspection to correct this issue since last inspection.
44: 1960 In bar, observed wet glasses stacked on top of dishwasher. Corrective Actions: Cleaned dishware must be air dried for the sanitizer to effectively work and also to prevent mildew or bacterial growth. Air dry dishware after cleaning before stacking. This will be checked at next inspection.
Additional Comments
Permit good through 10/31/23 and VDH QR code sign are now publicly posted at hostess station - thank you. Gave Robert stacking of foods diagram in Spanish to post on Walk-in door. Robert's ServSafe expires 5/15/23. Will need an updated certificate at next inspection. Gave Robert flyers for upcoming classes in ServSafe and list of certificates acceptible in State of Va for Certified Food Protection Manager. Cook's digital thermometer reading like mine, but dial one was 100F lower - discussed how to calibrate using ice water, adjusting to 32F
Food Temperatures
Description
Temperature
State of Food
Spanish rice - Hot well
174 °F
Hot Holding
Raw chicken - Left grill drawer
41 °F
Cold Holding
Chopped tomatoes - Top - Right prep
43 °F
Cold Holding
Raw shrimp - 1-door reach-in
35 °F
Cold Holding
Refried beans - Walk-in
40 °F
Cold Holding
Pico de Gallo - Walk-in
37 °F
Cold Holding
Chicken breast off grill
182 °F
Cooking
Pico de gallo - Top - Bar prep
37 °F
Cold Holding
Refried beans (10 minutes) - Freezer - Discussed with cook
157 °F
Cooling
Chicken off grill
175 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
300
MC-10
Chlorine
Ecolab dishwasher
Chemical
100
Chlorine
122 °F
No records found
Equipment Temperatures
Description
Temperature
Prep - Server area
35 °F
1-door reach-in
38 °F
Walk-in
30 °F
Right prep
38 °F
Left grill drawer
38 °F
3-door glass front bar reach-in
35 °F
2-door glass front bar reach-in
32 °F
Freezer
17.4 °F
Bar prep
40 °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.
