307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Routine
Observations & Corrective Actions
15: 12VAC5-421-580.A Observed employee with single-use gloves place cellular phone in pant pocket, then proceeded to handle washed lettuce when cutting with the same pair of glove that touched the phone.
Corrective Actions: Discussed with employee that single-use gloves are to be only used for one task. After discussion, employee discarded the gloves and donned on a new pair of single-use gloves. Discard single-use gloves when damaged, soiled, or when interruptions occured in the operation.
16: 12VAC5-421-1900.3.c Observed employee dip container top in quaternary ammonium solution for about 1 second after washing and rinsing at 3 compartment sink and started heading to preparation station.
Corrective Actions: Discussed with employee that quaternary ammonium solution required at least a 30 second contact time (unless otherwise stated on manufacturer instructions) to effectively sanitize. After discussion, employee placed the top in quaternary ammonium solution again for 30 seconds at 3 compartment sink.
36: 12VAC5-421-1320.A Observed no ambient temperature measuring device in both 2 door coolers under prep unit cooler.
Corrective Actions: Add thermometers in both units to measure the ambient temperature of units to ensure that the units are properly cold holding food at 41ºF or below
48: 12VAC5-421-1860 At 3 compartment sink, employee was observed washing utensils with soap and water, then proceeded to place wash utensils in quaternary ammonium sanitizer solution without rinsing with water beforehand.
Corrective Actions: Discussed with employee that washed utensils and equipment must be rinsed with water before being placed in sanitizer solution. After discussion, employee began using spray nozzle at 3 compartment sink to rinse of utensils before placing them in sanitizer solution.
55: 12VAC5-421-3170 Observed missing cover for drain located next to mop sink.
Corrective Actions: Add cover to drain.
Additional Comments
-12VAC5-421-3660. Permits. VIOLATION . Observed that this facility's Virginia Department of Health (VDH) permit is not posted in food establishment where it is readily observable by the public transacting business with the establishment. Corrective Action: post VDH permit for the public.
- 12VAC5-421-3910. Imminent health hazard, ceasing operations and reporting. VIOLATION. During inspection, observed a puddle of standing water under hamburger cooler. Upon further investigation, observed that the standing water was due to clog in floor drain (sewage backup). Alerted manager of sewage backup; manager stated that plumber is coming out later today to fix the drain. Due to wastewater being detained and not affecting other areas of the facility that would be impact food safety; facility was able to continue operations. In future imminent health hazard events (i.e. sewage backup, fire, flood, extended interruption of electrical or water service, etc.); permit holder shall immediately discontinue operations and notify the department if an imminent health hazard may exist.
- Observed two manager's Servsafe (CFPM) certificates. Both managers CFPM expired on 8/22/2029.
- Observed both fume hoods in facility to be last cleaned on May 2, 2024
- Recommend to reheat cooked hamburger meat for chili in microwave to 165ºF before placing in the steamwell with the chili base and beans to ensure safe reheating for hot holding temperatures.
- Observed employee's signature on employee health policy
- Observed vomit and diarrheal clean-up written procedure and kit (located in office).
Food Temperatures
| Description | Temperature | State of Food |
| salad (1 door cooler) | 41 °F | Cold Holding |
| cooked egg (walk-in cooler) | 36 °F | Cold Holding |
| chili (steamwell) | 167 °F | Hot Holding |
| sliced tomatoes (right prep unit cooler) | 42 °F | Cold Holding |
| sliced tomatoes (walk-in cooler) | 47 °F | Cooling |
| nacho cheese (hot well) | 170 °F | Hot Holding |
| hamburger (flat top grill) | 188 °F | Cooking |
| chicken nuggets (fryer) | 182 °F | Cooking |
| butter (1 door undercounter cooler) | 42 °F | Cold Holding |
| hamburger (hot well) | 170 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 200 | KAYQUAT II | quaternary ammonium | 58 °F |
Equipment Temperatures
| Description | Temperature |
| hamburger cooler | 38 °F |
| walk-in cooler | 34 °F |
| 1 door cooler | 33 °F |
| 1 door freezer | -14 °F |
| 1 door undercounter cooler | 40 °F |