307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Original Italian Pizza Waterlick
Full Service Restaurant | Routine
Observations & Corrective Actions
5: 255 255 OUT The establishment does not have a vomiting and diarrheal clean up kit and could not demonstrate the ability to provide written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
Corrective Actions: Purchase or create your own vomit/diarrheal spill response kit and have written procedures that will be followed using kit / supplies you obtain. Recommend having a kit that is capable of neutralizing norovirus. If a kit is made then ensure that it has a disinfectant, absorbent (sand, kitty litter, baking soda), proper PPE, and a Standard Operation Procedure posted where the kit is maintained. Location will obtain this in the next five (5) days.
8: 160 8 OUT 160 CORRECTED Ahead of food preparation, An employee in the kitchen was twice observed putting on single-use gloves without first washing their hands at the hand sink with soap and water .
Corrective Actions: Correction: Hands should be washed with soap & warm water for at least 15 seconds, rinsed with clean water, and dried with a single-use papertowels prior to putting on gloves to engage in food preparation. As the gloves become a food contact surface, you don't want this surface to become contaminated. ** Inspector discussed this with the food handler and they discarded gloves and then went to wash their hands**
37: 480 37 OUT 480 REPEAT In-use squirt bottles holding water or oil were not labeled in the kitchen near the grill. Also what appears to be spices are in unlabeled metal containers near the grill area.
Corrective Actions: Correction: Label all containers once foods (such as powders/dry goods like flour and spices, or liquids like water, oils) are out of their original packaging. Facility will these squirt bottles and food containers in the next five (5) days.
43: 550 43 OUT 550 CORRECTED REPEAT In-use utensils improperly stored between use. In the ice machine, the ice scoop and the handle to the ice scoop was sitting touching the ice as the scoop was partially covered in ice. Also, three in-use utensils (knives) were being stored stuck between the kitchen prep cooler and the prep table beside it .
Corrective Actions: Correction: Store the ice scoop in a manner so that the handle does not contaminate the ice. **Corrected the manager took the ice scoop out of the ice machine ** The sides of the prep cooler and the sides of the table are not clean and utensils should not be stuck there. *Inspector pointed this out to staff and the items were taken to be washed and will be stored elsewhere going forward; employee was educated on proper in-use utensil storage*
47: 0960 (2-5) 47 OUT 960 CORRECTED Black trash bags were found holding Sicilian pizza crusts in the walk-in cooler. There was no liner or food grade bags - the pizza crust was in direct contact with the black plastic trash bags.
Corrective Actions: Correction: Use only approved food grade plastics for food storage / food contact. Utensils and food-contact surfaces shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions . Corrected during inspection by changing putting the pizza crust into a clear plastic container with lid.
55: 3180 55 OUT 3180 An accumulation of crumbs, flour, a sticky build up and/or old food particles were observed at the wall floor junction in several spots the kitchen such as under the three-compartment sink, beside the tall Pepsi cooler and the walk-in cooler wall, as this was noted on the wire shelving in the walk-in cooler and under / on shelving near the large mixer in the storage room at the back entrance to the facility.
Corrective Actions: Correction Within the next seven (7) days, clean shelving, side of equipment, floors, & walls at a frequency that prevents build up and visible accumulation Also, create a cleaning schedule to prevent the accumulation of grease, dirt, and old food pieces. If you need to open later, close earlier, and/or have staff come in early or staff late something needs to be done to get your food facility clean and then you need to create AND follow a daily / weekly cleaning schedule that will keep things clean.
Additional Comments
NOTE: A follow up inspection will occur on or about 5/9.
Date marking looked better today, but there were still a handful of items noted without any date marking on them in different coolers.
Verbally reviewed the following during today's inspection : date marking, handling orders with food allergies, cold holding food temperatures, hot holding food temperatures, cooling procedures, hand washing procedures, gloves use procedures and employee / food handler health during today's inspection. Please discard any single-use boxes that raw chicken, raw beef, or in-shells eggs come in -- do not re-use those carboard board containers for to-go orders or holding foods.
Discussed for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit ( still NEEDED) ; also starting summer 2021 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 was posted near the pizza prep cooler) - you can post this near your food permit which also must be visible to the public / your customers (VDH food permit posted at bar).
Food Temperatures
| Description | Temperature | State of Food |
| cooked pasta tall Pepsi cooler | 39 °F | Cold Holding |
| chicken wings | 204 °F | Cooking |
| pepperoni pizza prep cooler top | 40 °F | Cold Holding |
| shredded cheese top salad prep cooler | 42 °F | Cold Holding |
| milk walk-in cooler | 36 °F | Cold Holding |
| pepperoni pizza on buffet | 137 °F | Hot Holding |
| spaghetti on buffet | 143 °F | Hot Holding |
| cottage cheese on buffet | 39 °F | Cold Holding |
| shredded pizza cheese top pizza prep | 41 °F | Cold Holding |
| chicken tenders | 211 °F | Cooking |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three-compartment sink | chemical | bleach | chlorine | |||
| dish machine | chemical | 50 | chlorine |
Equipment Temperatures
| Description | Temperature |
| walk-in freezer | 16 °F |
| tall skinny drink cooler | 43 °F |
| tall Pepsi cooler | 39 °F |
| salad prep cooler later in inspection | 42 °F |
| walk-in cooler | 39 °F |
| salad prep cooler at start of inspection | 46 °F |
| line prep cooler | 39 °F |
| tall Pepsi cooler | 38 °F |