1001 Creekside Lane Lynchburg, VA 24502
Status: Permitted
Convenience Store Food Service | Training
October 13, 2022
1: 0070 (1-14) & (16))
3: 0080 (A) (C) Did not have a policy- gave a policy during inspection
5: 255 Vomit & diarrhea cleanup- not present. EHS gave a copy during inspection.
8: 140
8: 160
15: 0580 (A)
19: 760
21: 0820 (A1)
23: 840 Observed pork BBQ in 2 door cooler with mold growth
To talk about
-hot holding in the hot display
-what is the policy for utensils at the hot display?
-microwave-reheat & wait 2 minutes
-Training!
Food Temperatures
| Description |
Temperature |
State of Food |
| Eggs |
203 °F |
Cooking |
| Burger |
147 °F |
Hot Holding |
| Potato wedge |
133 °F |
Hot Holding |
| Chicken |
163 °F |
Hot Holding |
| Hot chili for hotdog |
113 °F |
Hot Holding |
| Burger |
145 °F |
Hot Holding |
| Hotdogs in prep unit |
40 °F |
Cold Holding |
| Potato wedge |
125 °F |
Hot Holding |
| Chicken |
168 °F |
Hot Holding |
| Hot dog chili |
120 °F |
Hot Holding |
| Reheat chili [correction] |
170 °F |
Reheating |
| Chicken-hotbox |
157 °F |
Hot Holding |
| Sweet hotdog chili |
157 °F |
Hot Holding |
No records found
Warewashing Temperatures
| Machine Name |
Sanitization Method |
Thermo Label |
PPM |
Sanitizer Name |
Sanitizer Type |
Temperature |
No records found
Equipment Temperatures
| Description |
Temperature |
| Water temperature |
89 °F |
| Hotbox |
159 °F |
| Deli case |
40 °F |
| Water temperature |
95 °F |
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
COS
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
COS
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.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
(0 points)
OUT
15 Food separated & protected.
COS
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
IN
18 Proper cooking time & temperatures.
Compliant
Observations
OUT
19 Proper reheating procedures for hot holding.
COS
Observations
OUT
21 Proper hot holding temperatures.
COS
Observations
OUT
23 Proper date marking & disposition.
COS
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
