307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Angus Mexican Grill & Cantina
Full Service Restaurant | Routine
Observations & Corrective Actions
6: 12VAC5-421-220 Observed an opened container of fried chicken sitting on cutting board next to prep unit cooler. Observed a container of cookies sitting on a preparation table.
Corrective Actions: Employee shall eat or drink only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. Discussed with person in charge about designating an area for the storage of employee's food items.
10: 12VAC5-421-2310.B Observed employee fill a plastic bucket with water from the handwashing sink located next to the ice machine. Also, observed a spoon in the handwashing sink located in the bar area.
Corrective Actions: Discussed with person in charge that handwashing sinks should not be used for purposes other than handwashing sink. After discussion, PIC told employee to obtain water at food preparation sink. Also, the spoon was removed from the handwashing sink.
15: 12VAC5-421-470.A.1.a-c Observed sliced ready-to-eat tomatoes, cut mushrooms, and mixed vegetables stored below the following raw animal products: chicken, fish, shrimp, and beef in the the flat top grill cooler drawers. Also, observed two cases or raw in-shell eggs on a shelf above cooked beef in the walk-in cooler.
Corrective Actions: Discussed with person in charge that raw animal meats should be stored under ready-to-eat vegetables to prevent possible contamination from raw animal byproduct falling in the drawer below. After discussion, an employee placed the raw meats in the drawer below the ready-to-eat vegetables. Also, the raw in-shell eggs were moved to a shelf above raw chicken in the walk-in cooler.
28: 12VAC5-421-3330 Buckets filled with a liquid substance was observed with no indentification label in both the bar area and server station.
Corrective Actions: Server stated that both buckets were filled with soap and water. Discussed with server and person in charge that all working containers (i.e. buckets) used for storing chemicals such as cleaners or sanitizers taken from bulk supplies shall be clearly and individually indentified with the common name of material to help prevent accidental contamination.
35: 12VAC5-421-790.A.1 Observed two bags of raw chicken sitting on the drainboard connected to the preparation sink. Person in charge stated that the two bags of chicken were thawing.
Corrective Actions: Raw meat sitting at room temperatures is an unapproved thawing methods. Approved thawing methods include under refrigeration ( 41ºF or less); under running water at 70ºF or less, or part of the cooking process.
35: 12VAC5-421-790.B.2 In the 2 door cooler, two raw salmon fillets were observed to be completely thawed in reduced oxygen packages that beared thawing instructions.
Corrective Actions: Discussed with person incharge that reduced oxygen packaged fish that bears a label indicating that it is to kept frozen until time of use should be removed the packaging prior to, or immediately upon completion of its thawing.
41: 12VAC5-421-570.B.1 In the server station, a wet cloth was observed perched on a food container lid. In the bar area, a wet cloth was observed perched on the bar's countertop.
Corrective Actions: Discussed with person in charge that cloths in-use for wiping counters and other equipment surfaces shall be held between uses in chemical sanitizer solution (i.e. soap buckets).
43: 12VAC5-421-550.3 Observed a knife stored in the crevice between the wall and preparation table wall.
Corrective Actions: Person in charged removed knife and placed the knife in warewashing area to be sanitized before being stored. During pauses of operation, food preparation and dispensing utensils should be stored on a clean portion of the food prep table or equipment. The area between equipment and the wall is not a sanitized area for storage.
Additional Comments
- Discussed with person in charge that in-use utensils (i.e. ice scoops, spatulas, spoons, and other utensils that touch time/temperature control for safety food items must be properly sanitized every four hours and not at the end of the day. In-use utensils must be properly sanitized every four hours to reduce food particles from growing bacteria when left out at room temperature.
- Provided and discussed handouts with person in charge about proper methods for the following: thawing, cooling, reheating. Also, glove usage and proper handwashing procedure handouts.
- During inspection, person in charge stated that they are in the process of fixing the faucet handle at the handwashing sink in the warewashing area.
Food Temperatures
| Description | Temperature | State of Food |
| guacamole (prep unit cooler) | 37 °F | Cold Holding |
| shredded cheese (walk-in cooler) | 39 °F | Cold Holding |
| fish | 161 °F | Cooking |
| queso dip (crockpot) | 145 °F | Hot Holding |
| salsa (2 door cooler - server area) | 32 °F | Cold Holding |
| chicken (steamwell) | 153 °F | Hot Holding |
| pico de gallo (2 door cooler) | 40 °F | Cold Holding |
| beef (walk-in cooler) | 39 °F | Cold Holding |
| sliced tomatoes (2 door cooler) - sliced this morning | 46 °F | Cooling |
| refried beans (steamwell) | 150 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishmachine (Ecolab) | 50 | chlorine | 120 °F |
Equipment Temperatures
| Description | Temperature |
| walk-in cooler | 32 °F |
| 2 door cooler | 34.6 °F |
| grill drawer cooler | 32 °F |
| prep unit cooler | 39 °F |