13955 Wards Road Suite B, C, and D Lynchburg, VA 24501
Status: Permitted
Full Service Restaurant | Routine
May 28, 2024
Score & Grade: 0
Grade:
Observations & Corrective Actions
10: 2310 Observed soda and ice in the handwashing sink located in the server station area Corrective Actions: Employee removed ice and rinsed out handwashing sink. A handwashing sink is only to be used for handwashing. Do not dump any food or beverages down sink.
15: 470 Observed raw chicken and beef in a drawer above ready-to-eat sliced onions and green peppers in the cooler attached to the grill. Observed raw chicken on a shelf above ready-to-eat chicken nuggets and fries in the prep unit cooler. Observed raw ground beef on a shelf above raw fish, salmon, and shrimp. Corrective Actions: Person in charge rearranged food items on the shelf according to cooking temperatures. Provided and discussed StateFoodSafety handout on proper storage of refrigerated food items according to cooking temperatures.
21: 0820 (A1) The cheese dip was observed to be hot holding at 108 degrees Fahrenheit (F). Person in charge stated that the cheese dip was placed in crockpot at 11:30A.M.; cheese dip was temped at 1:37P.M. Corrective Actions: Person in charge discarded cheese dip. Ensure that cheese dip is reheated on the stove at 165F prior to placing in crockpot. After reaching 165F, then the cheese should hot hold at 135F or above in the crockpot.
35: 790 Observed a box of shrimp and two packages of beef sitting at room temperature on the drainboard connected to the prep sink. Corrective Actions: Raw meat sitting at room temperature is an unapproved thawing method. Approved thawing methods include under refrigeration (41F or less); under running water at 70F or less, or part of the cooking process.
54: 2730 Observed no drain plug on the blue receptacle outside. Corrective Actions: Outside receptacles need a drain plug to limit rodents and pests from entering the unit and to prevent unwanted wast leaking into the parking lot.
54: 2700 Observed the two outside receptacles to have both side doors left open. Corrective Actions: Receptacles need to be kept close when not in use to prevent rodents and pests from entering the receptacle units.
Additional Comments
Provided and discussed glove usage handout.
Food Temperatures
Description
Temperature
State of Food
refried beans (stove) - placed on stove ~20 min. prior to temping
124 °F
Reheating
rice (steamwell)
151 °F
Hot Holding
chicken (steamwell)
160 °F
Hot Holding
refried beans (walk-in cooler)
38 °F
Cold Holding
chicken (flat top grill)
165 °F
Cooking
pico de gallo (walk-in cooler) - prepped this morning
49 °F
Cooling
sliced tomatoes (grill drawer cooler)
41 °F
Cold Holding
refried beans (steamwell)
163 °F
Hot Holding
cheese dip (crockpot)
108 °F
Hot Holding
pico de gallo (2 door cooler)
40 °F
Cold Holding
pico de gallo (prep unit cooler)
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dishmachine
chemical
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
walk-in cooler
37 °F
prep unit cooler
39 °F
grill drawer cooler
37 °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.
