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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
VDH Home | Central Virginia Health District | Cracker Barrel #463 | Full Service Restaurant | Routine

Cracker Barrel #463

3820 Wards Road Lynchburg, VA 24502
Status: Permitted

Full Service Restaurant | Routine

July 13, 2023
Score & Grade: Grade:
Observations & Corrective Actions

15: 470 Uncovered food products in the line freezer units.
Corrective Actions: Cover all food products when not in continuous use.

24: 0850 (B) (C1, 2, 4) No date / time marked on crate eggs being held at room temperature on the line.
Corrective Actions: Use a date / time mark for TCS foods being held at room temperature.

36: 1320 (E) No thermometer in the waitstation unit. Thermometer in the walk-in cooler not accurate.
Corrective Actions: Provide accurate thermometers in all cold holding units.

48: 1600 Exhaust flews of the dishmachine have a debris build-up.
Corrective Actions: Clean the dishmachine as needed.

49: 1800 Food debris / spillage in the waitstation unit.
Corrective Actions: Clean all kitchen equipment as needed.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
Chili 200 °F Hot Holding
Green Beans 178 °F Hot Holding
Ham 41 °F Cold Holding
Pinto Beans 158 °F Hot Holding
Tomatoes 40 °F Cold Holding
Sausage 39 °F Cold Holding
Ham 40 °F Cold Holding
Cat Fish 41 °F Cold Holding
Slaw 39 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Hobart 192 °F
No records found
Equipment Temperatures
Description Temperature
Walk-in Cooler 39 °F
Hot Holding Cabinet 156 °F
Salad Prep Unit 39 °F
Hot Holding Cabinet 177 °F
Walk-in Freezer 0 °F
Hot Holding Cabinet 178 °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
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
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
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
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
OUT
24 Time as a public health control: procedures & record.
COS
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
36 Thermometers provided & accurate.
COS
Observations
Utensils, Equipment, and Vending (0 points)
OUT
48 Warewashing-installed, maintained & used, test strips.
Violation
Observations
OUT
49 Non-food contact surfaces clean.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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