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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)

Bentley Commons

1604 Graves Mill Road Lynchburg, VA 24502
Status: Permitted

Adult Care Home Service | Routine

December 13, 2024
Score & Grade: 0 Grade:
Observations & Corrective Actions

15: 12VAC5-421-470.A.1.a-c 15 OUT 470 Corrected In shell raw eggs (flat crates outside of their box) were being stored above & beside a box of broccoli on the bottom shelf in the walk-in cooler.
Corrective Actions: Correction: To prevent cross-contamination, store in-shell eggs, meat, or other raw foods below ready-to-eat (RTE) foods. After the inspector showed this to the chef, he moved the eggs to correct this issue. ALWAYS Store ready-to-eat foods above raw foods to avoid cross-contamination.

48: 12VAC5-421-1600 48 OUT 1600 The dishwasher was observed to be very dirty with brown/tan grime building up on the top of it when closed, and you could see building up on the doors once opened after running too. Please follow the manufacturer's cleaning instructions for your dish machine throughout the week. Additionally there is some black mold/mildew-like growth near the caulking and junction where the stainless steel meets the wall near the sprayer area near the dish machine.
Corrective Actions: Please fully clean the dish machine and the wall/calking around this within the next thirty days and ensure you cleaning schedule for this equipment is followed going forward.

55: 12VAC5-421-3170 55 OUT 3170 The wall is in poor repair and missing a section under the two-compartment sink near the entrance to the kitchen. A piece of the wall is missing and there is exposed insulation and piping.
Corrective Actions: Correction : Ensure the floors, walls, and ceiling in the facility are kept in good repair - these surfaces should be smooth, easily cleanable, and nonabsorbent / non porous. The walls & floor will be repaired in the next ninety (90) days.

Additional Comments

Verbally discussed employee health policy, hand washing procedures, chemical storage, date marking, hair restraints, and food cooking temperatures.

Discussed ensuring you have and use in date sanitizing test strips to ensure the quat sanitizer (Sani-T-10 Plus) at the three-compartment sink is at the proper concentration.

Employee health policy posted on board across from entrance to walk-in cooler.
Permit expiring 10/2025 is posted in the resident dining room.

Food Temperatures
Description Temperature State of Food
cottage cheese 41 °F Cold Holding
chicken in warmer 137 °F Hot Holding
steamed carrots and broccoli 175 °F Hot Holding
hamburger in warmer 136 °F Hot Holding
milk 41 °F Cold Holding
shredded cheese 39 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Hobart dish machine chemical 171 high temp heat 188 °F
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Supervision
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 products 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.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
N/O
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
N/A
14 Required records available: molluscan shellfish identification & parasite destruction
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
COS V
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
N/O
18 Proper cooking time & temperatures.
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding.
Compliant
Observations
N/O
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
N/A
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
N/A
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
IN
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Supervision and Chemical
N/A
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
48 Warewashing-installed, maintained & used, test strips.
V
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities installed, maintained & clean.
V