10: 3020 Observed no hand cleansing agent available on unit. Corrective Actions: A cleansing agent must be provided and available for staff for handwashing. Fix within 10 days by (11/25/24)
28: 3340 Observed chemical cleaning solutions next to dry storage of dishes. Corrective Actions: Cleaning supplies must be stored away from any food contact surfaces to prevent contamination. Fix by 11/18/24
36: 1510 Observed no functioning thermometers on the unit. Corrective Actions: Obtain thermometers and store in the units for cold holding. Fix before (01/15/24)
48: 1535 Observed no sanitization agent on the unit. Corrective Actions: Obtain a Sanitization agent consisting of either non-scented bleach or a multi-quat solution then obtain test strips to test for correct concentration of solution.
55: 2830 Observed the coving next to the grill separated from the wall in addition to the floor tile intersections that are not sealed, disallowing for a smooth and easily cleanable surface. Corrective Actions: The wall and floor must be properly sealed to prevent water contamination on the ground or to prevent further contamination when cleaning.
Additional Comments
Facility was actively leaking waste water onto the ground near a sewer grate instead of disposing waste water at the Lynchburg Waste Water treatment facility. Additionally the potable water tank was not hooked up but was plumbed directly into the Water supply for the restaurant. This was not what was discussed for the plan review, the facility is allowed to supply water into the potable water tank from the shop through a clean and safely kept food grade hose.
Food Temperatures
Description
Temperature
State of Food
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
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
NO
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.