307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Health Care Food Facility | Routine
Observations & Corrective Actions
6: 220 4 OUT 220 CORRECTED A conitigo brand employee beverage container filled with a light brown liquid was beside boxes or bags of food on a food prep table near the spice rack.
Corrective Actions: Correction: Have a designated area for employee drinks (covered with a lid and a straw OR a coffe cup style lid) away from food prep areas, food, or food contact surfaces such as clean plates or to-go utensils.. Ensure employee beverages are handled in a manner to prevent contamination. **Corrected during inspection by inspector pointing this out and a staff member moving the employee's beverage cup. Staff will be re-trained on where to store and how to handle employee beverages**
49: 1770 (C) 49 OUT 1770 The spray nozzle at the dish machine was observed to be visibly dirty with particles and build up on it (inside and outside).
Corrective Actions: Correction: Clean the facility and surfaces on equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Dirty equipment will be cleaned in the next 72 hou.rs. Furthermore, a daily / weekly cleaning schedule will be created and followed to ensure the dish room is kept clean. Also, ensure the spray nozzle always hangs above the flood plane to prevent back siphonage.
Additional Comments
NOTE: Observed good date marking today as well as foods were organized in a way to prevent cross-contamination in the walk-in cooler raw poultry / meat on the bottom and separate from the produce or ready-to-eat foods. This location also shared staff and prepares and/or cooks some of the food for "The Summit" 1320 Enterprise Dr Lynchburg as well as "The Summit Lynchburg Cafe" 1400 Enterprise Dr Lynchburg.
This location currently has a Sunday brunch buffet.
Verbally discussed the following during today's inspection: employee health policy and the importance of staff not working if sick; hand washing policy / procedure; date marking policy & procedures; that staff should not have bracelets or watches on their wrist when handling or preparing food.
Discussed for there to be a written vomiting and diarrheal clean up procedures and you already should have a clean up kit (kit is behind the office door) ; also you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster on display on small end table near entrance to dining room) - you can post this near your food permit which also must be visible to the public / your customers (VDH food permit was sitting in the managers office & dining room was not in use ).
Food Temperatures
| Description | Temperature | State of Food |
| 2% milk | 38 °F | Cold Holding |
| cubed cheese | 37 °F | Cold Holding |
| tofu (walk-in cooler) | 33.5 °F | Cold Holding |
| sliced tomatoes | 48 °F | Cooling |
| heavy whipping cream | 41 °F | Cold Holding |
| diced tomatoes | 35 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three-compartment sink | chemical | 400 | quat | |||
| Hobart dish machine | high temp | 167.7 | heat | 186 °F |
Equipment Temperatures
| Description | Temperature |
| walk-in cooler (downstairs) | 38 °F |
| 2-dr salad prep cooler | 40 °F |
| 1-dr tall reach-in freezer | 11 °F |
| 2-dr tall reach-in cooler (at first, open a lot) | 50 °F |
| 1-dr reach-in cooler (mainly produce) | 42 °F |
| ice cream freezer (chest) | 6 °F |
| tall 2-dr cooler | 37 °F |
| 2-dr tall glass door cooler | 39 °F |
| ice cream freezer (small) | 8 °F |
| 2-dr tall reach-in cooler (at end of inspection) | 42 °F |
| walk-in freezer (downstairs) | 8 °F |