8: 160 Observed dishwasher handling clean dish ware after loading dirty dish ware into dishwasher without washing hands in between. This is a potential contamination hazard for clean dishware. Corrective Actions: COS - PIC discussed with dish washer. Set the expectation that dish washers, and all employees, must wash hands between tasks where contamination of food, clean dish ware, or single service items could be an issue.
8: 170 After PIC told dish washer to wash hands, he washed them in the dish washer rinse sink. Corrective Actions: COS - PIC told dishwasher to wash hands in the hand sink that is in the kitchen. Employees shall not wash hands in food prep sink, utensil washing sink, or mop sink. Correct handwashing (when, where, how) should be discussed with all employees by the PIC as this is critical for food safety.
15: 0470 (A 3-8) Several large containers of food were observed in walk-in (not in cooling process) that were not covered to protect from potential contamination. Corrective Actions: COS - PIC instructed employees to cover these containers with tinfoil. PIC needs to set the expectation that unless foods are actively cooling, they need to be covered in storage for protection.
16: 1770 (A) Knives on knife holder in kitchen were dirty to sight. They were either not cleaned correctly or they were returned to the knife holder dirty. Corrective Actions: COS - PIC took knives to dish area for washing. Remind employees that knives should be cleaned and sanitized in between tasks and should not be returned to holder if still dirty.
16: 1700 (6c) (6d). Observed dishwasher wash and rinse pitcher in pre-rinse sink, but not run through dishwasher or put in 3rd sink in 3-compt sink for sanitizing. Pitcher was placed with other clean dishware. Corrective Actions: PIC had dishwasher remove pitcher that was not sanitized and run through dishwasher. Please explain to dishwasher that cleaning of dishware requires wash, rinse, sanitize, and air dry per Food regs.
20: 800 Large container of chicken curry in walk-in (Made the day before) was observed to be 52F in middle. Corrective Actions: COS - PIC discarded this item. The 1st 2 hours of cooling should be active, with food put in smaller containers, perhaps in an ice bath, with stirring and ice wand, or blast chiller (Some establishments put in a walk-in freezer which you don't have). You have 2 hours to cool food to 70F or less. You have 6 hours total to cool food to 41F or less. Most establishments make food in similar quantities, so you should proceduralize the cooling process that gets you to these temperatures.
28: 3330 Chlorine cleaner in spray bottle near dishwasher not labeled. This could cause the mixing of chemicals that should not be mixed or misuse on food contact surfaces. Corrective Actions: COS - PIC labeled spray bottle.
28: 3430 Box of rodent block bait observed in dry storage area. These are items that should only be used by your pest control company and not left in food storage areas. Corrective Actions: COS - PIC states that the box is Ecolab's and was left on one of their visits. PIC removed box from kitchen
41: 570 Observed wiping cloth on salad prep, not in sani-bucket. There was a sani-bucket set up for front of establishment, but not in kitchen. Store wiping cloths when not in use in sanitizer solution to prevent bacterial growth Corrective Actions: COS- Asked PIC to make sure there is a sani-bucket in front and back with sanitizer at correct concentration for wiping cloths. Gave him Sanitizer Bucket Fact Sheet.
47: 1060 Table behind dishwasher had bottom shelf lined with tinfoil that had holes in it and was dusty and had clean dishware on it. This surface is not durable, not cleanable. Corrective Actions: In 90 days, have things like cardboard or tinfoil lining shelving removed in favor of a more easily cleanable shelf. Pests can also hide between these liners and shelving.
51: 2250 Observed that mop sink has been removed. Every establishment must have a service sink for disposal of mop water after cleaning. Corrective Actions: Per PIC, mop sink was removed by landlord recently to replace plumbing line. Mop sink will be re-installed as soon as possible.
55: 3180 Burners for large cooking pots observed to be dirty and in need of cleaning. Corrective Actions: As soon as possible, and no later than 90 days, have these burners cleaned to site and touch to be sanitary and not attract pests. Clean at a frequency to prevent soil build-up.
Additional Comments
Establishment has not installed grease interceptor yet. Need to come into compliance with Lynchburg FOG requirements. If you have questions, contact Tobias Ziesmann, City of Lynchburg Wastewater Fog Coordinator, 434-455-6240, ext 6254. Ecolab does pest control. Last inspection report in book 2/28/24., which showed no findings. Please ask them to send you more recent reports to update.
Food Temperatures
Description
Temperature
State of Food
Lamb - Walk-in (Saturday)
40 °F
Cold Holding
Rice pudding - Buffet - Was out between walk-in and buffet
45 °F
Cold Holding
Dakhar - Top - Left grill prep
40 °F
Cold Holding
Chicken tandori - Walk-in (Tray on rack, less than 1 hour)
88 °F
Cooling
Cut tomatoes - Top - Salad prep - 1/2 hour
48 °F
Cooling
Raita - On buffet
42 °F
Cold Holding
Rice pudding (Sun) - Walk-in
39 °F
Cold Holding
White rice in cooker
169 °F
Hot Holding
Paneer - Top - Right grill prep
38 °F
Cold Holding
Chicken curry - Walk-in - Sunday
52 °F
Cooling
Goat curry - Bottom left grill prep
39 °F
Cold Holding
Chili chicken - Buffet
159 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab dishwasher
Chemical
50
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Walk-in
40 °F
Salad prep
41 °F
Right prep
31 °F
Left grill prep
26 °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
(0 points)
OUT
8 Hands clean & properly washed.
COS
Observations
OUT
8 Hands clean & properly washed.
COS
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
