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307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
VDH Home | Central Virginia Health District | Town Kitchen & Provisions | Full Service Restaurant | Risk Factor

Town Kitchen & Provisions

309 Bridge Street Bedford, VA 24523
Status: Permitted

Full Service Restaurant | Risk Factor

February 15, 2024
Score & Grade: Grade:
Observations & Corrective Actions

2: 55 The establishment does not have a Certified Food Protection Manager. (90 Days to Correct.)
Corrective Actions: The establishment needs to have at least one person with management responsibility take a class and pass to receive a certificate stating Certified in Food Safety Management.

22: 0820 (A2) Improper cold holding in the display cooler. (Pasta salad at 49F.) (Immediate Correction Needed.)
Corrective Actions: Move the TCS foods to another cold holding unit. Do not use this unit for cold holding until and inspection reveals it is working properly.

47: 1570 The display cooler appears to be unable to maintain 41F or below.
Corrective Actions: Have the unit serviced. Strive for 34F to 36F. Do not use for cold holding until an inspection reveals it is working properly.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
Potato salad in left 2 door cooler 48 °F Cooling
Pasta salad in display cooler 49 °F Cold Holding
Egg salad in sandwich prep unit 30 °F Cold Holding
Egg salad in left 2 door cooler 37 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
Reach-in freezer 22 °F
Right 2 door cooler 41 °F
Reach-in cooler 39 °F
2 door prep cooler 41 °F
Display cooler 48 °F
Left 2 door cooler 34 °F
Sandwich prep unit 31 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Repeat Violation
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.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
NO
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS Violation
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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