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 | Risk Factor
March 25, 2024
Observations & Corrective Actions
10: 3030 Handtows are missing at the kitchen handsink. (Immediate Correction Needed.)
Corrective Actions: Replace the handtowels.
16: 1900 Dishmachine is not sanitizing. Dishes are not sanitized. 0 ppm
of chlorine observed. (Immediate Correction Needed)
Corrective Actions: Discontinue use of the machine until it is properly dispensing chloring at 50 ppm.
Additional Comments
Note: Discussed cooling time & temperature. Discussed methods.
Note: Observed cleaning of the left rail cooler (top).
Note: Most cooks have completed the certified food protection manager course.
Food Temperatures
| Description | Temperature | State of Food |
| Mashed potatoes | 194 °F | Hot Holding |
| Chili | 175 °F | Hot Holding |
| Cooled baked potatoes in walk-in cooler | 41 °F | Cold Holding |
| Pico on left rail | 45 °F | Cold Holding |
| Diced tomato on left rail | 45 °F | Cold Holding |
| Chicken | 182 °F | Cooking |
| Sliced tomato on right rail | 38 °F | Cooking |
| Hard boiled eggs on left rail | 45 °F | Cold Holding |
| Mac & cheese | 118 °F | Cooling |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low temp. dishmachine - sanitizer corrected | 50 | |||||
| Low temperature dishmachine | chemical | 0 | chlorine | 125 °F |
Equipment Temperatures
| Description | Temperature |
| Pepsi reach-in cooler | 41 °F |
| Walk-in cooler | 40 °F |
| Left rail cooler | 35 °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.
Observations
Approved Source
11 Food obtained from approved source.
Observations
12 Food received at proper temperature.
Observations
13 Food in good condition, safe, & unadulterated.
Observations
14 Required records available: shellstock tags, parasite destruction.
Observations
Protection from Contamination
15 Food separated & protected.
Observations
16 Food-contact surfaces: cleaned & sanitized.
Observations
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Observations
TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
Observations
20 Proper cooling time & temperatures.
Observations
21 Proper hot holding temperatures.
Observations
22 Proper cold holding temperatures.
Observations
23 Proper date marking & disposition.
Observations
24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
Observations
Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
Observations
Chemical
27 Food additives: approved & properly used.
Observations
28 Toxic substances properly identified, stored & used.
Observations
Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.
Observations
Clean Air Act Compliance
99 Clean Air Act Compliance