Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Routine
May 4, 2023
Observations & Corrective Actions
5: 255 Observed that the food establishment does not have a written procedure for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: A VDH guidance for clean-up of vomiting and diarrheal events in food establishments were given to person in charge.
39: 530 Observed in grilled chicken and sliced cheese in direct contact with condensate on the prep line unit.
Corrective Actions: Repair unit to prevent condensate coming in contact with food. Condensate is not an approved food contact surface and is considered non-potable water that contaminates food.
Additional Comments
Good job on handwashing and usage of gloves.
Food Temperatures
| Description | Temperature | State of Food |
| sliced tomatoes (2-dr uc cooler | 33 °F | Cold Holding |
| Teriyaki chicken (2 door uc cooler) | 33 °F | Cold Holding |
| sliced cheese (walk-in cooler) | 36 °F | Cold Holding |
| Meatballs | 150 °F | Hot Holding |
| grill chicken (on the line) | 40 °F | Cold Holding |
| sliced tomatoes (on the line) | 38 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 250 | Super San | Multi-quat |
Equipment Temperatures
| Description | Temperature |
| 1 door drink cooler | 32 °F |
| walk-in freezer | 10 °F |
| 2 door under counter cooler (veggies) | 34 °F |
| On the line unit | 40 °F |
| 2 door under counter cooler (meat) | 40 °F |
| walk-in cooler | 35 °F |
Observations
Demonstration of Knowledge
1 Person in charge present, demonstrates knowledge, and performs duties.
Observations
2 Certified Food Protection Manager
Observations
Employee Health
3 Management awareness, policy present.
Observations
4 Proper use of reporting, restriction & exclusion.
Observations
5 Procedures for responding to vomiting and diarrheal events
Observations
Good Hygenic Practices
6 Proper eating, tasting, drinking, or tobacco use.
Observations
7 No discharge from eyes, nose, and mouth.
Observations
Preventing Contamination by Hands
8 Hands clean & properly washed.
Observations
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Observations
10 Adequate handwashing facilities supplied & accessible.
Observations
Approved Source
11 Food obtained from approved source.
Observations
12 Food received at proper temperature.
Observations
13 Food in good condition, safe, & unadulterated.
Observations
14 Required records available: shellstock tags, parasite destruction.
Observations
Protection from Contamination
15 Food separated & protected.
Observations
16 Food-contact surfaces: cleaned & sanitized.
Observations
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Observations
TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
Observations
20 Proper cooling time & temperatures.
Observations
21 Proper hot holding temperatures.
Observations
22 Proper cold holding temperatures.
Observations
23 Proper date marking & disposition.
Observations
24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
Observations
Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
Observations
Chemical
27 Food additives: approved & properly used.
Observations
28 Toxic substances properly identified, stored & used.
Observations
Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.
Observations
Prevention of Food Contamination
39 Contam. prevented during food prep., storage, display.