Bob Evans Farms, Incorporated, 4011 Wards Road, Lynchburg, VA - Restaurant inspection findings and violations

June 09, 2009 (Routine)

Comments:
No violations observed at time of inspection. Walk-in labeling and dating is excellent. Manager and staff demonstrated exceptional knowledge of safe food handling procedures. Good Job!

July 29, 2008 (Routine)

Violation: 1730 - The thermometer on the milk cooler is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

October 26, 2007 (Other)

Comments:
Standardization inspection preformed by Terry Edwards, E.H.S.,Sr. and Catherine Cummins, O.E.H.S.

July 12, 2007 (Routine)

Violations:

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: underside of juice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (waitstation hand sinks)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

January 16, 2007 (Routine)

Violations:

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: clear bags of unrefrigerated salad dressings and mixes (protect from contamination of dust accumulation or human traffic coughing and sneezing etc.)
  Store food in packages, covered containers, or wrappings.
• 3170 - mens towel dispenserand broken tile on wall of mens restroom is not maintained in good repair
  Repair the above-Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 23, 2006 (Routine)

Violations:

• 0850 - Critical @FOOD@ for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 0850 - Critical @FOOD@ for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1190 - The ambient air temperature measuring device (dual or degrees Fl) located in the front prep unit is not easily readable(viewable).
  Provide a temperature measuring device that is easily readable(viewable) and accurate to +/-3 degrees Fahrenheit in the intended range of use.required to be 41 degrees F or below

December 14, 2005 (Other)

Comments:
ok

December 13, 2005 (Follow-up)

Comments:
When initially checked warewasher temps were not acceptable then figured out with management that booster water heater switch was not on and after several minutes the system was in proper setting and proper temperatures resulted.

November 22, 2005 (Follow-up)

Violation: 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:Temperature probe to be installed to obtain proper readouts
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

November 16, 2005 (Routine)

Violations:

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Food stored in a location where it is subject to dust or other contamination.Large bags of condiments not protected.
  Store food where it is not exposed to prevent contamination.Protect bags of condiments from dust and other cotamination ,also up higher away from floor in walkin to keep away from splatter of spills or floor cleanup.
• 1320 - There was no temperature measuring device located in the front salad unit
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Thremometer must be easily viewable
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees F while the actual temperature was 128 degrees F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 3180 - The floor in the walkin ref. and walkin freezer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 16, 2005 (Routine)

Violation: 0610 - Repeat Food stored in a location where it is subject to dust or other contamination,plastic bags of food items not protected from contamination
Store food where it is not exposed to dust or other contamination,in closed containers or undamaged original cotainer boxes

December 14, 2004 (Routine)

Violation: 0610 - Food stored in a location where it is subject to splash, dust or other contamination.plastic bags of food mixes not protected from contamination
Store food where it is protected and not exposed to contamination may be in containers or undamaged original container boxes

August 10, 2004 (Follow-up)

Violation: 0820 - Critical Repeat @FOOD@ cold holding at improper temperatures. Reach-in unit holding at 50'F, not being used. Mgr. has requested funds for a new unit.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
Comments:
Violations from inspection 08/04/04, corrected.

August 04, 2004 (Follow-up)

Violations:

• 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Mold build-up in the ice machine bin.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Exhaust hoods, reach-in unit behund the line, wait station ice bin.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Ice cream unit, walk-in freezer, 2 door reach-in unit behind the line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Waffle irons, microwave ovens, and convection ovens.
  Clean and sanitize these surfaces for food contact.
• 0820 - Critical Repeat @FOOD@ cold holding at improper temperatures. Reach-in unit holding at 50'F, sausage at 55'F, pancake batter at 51'F.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the @EQUIPMENT@. No accurate thermometers in walk-in cooler, reach-in unit behind the line, wait station reach-in unit. On order per Mgr.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

July 27, 2004 (Routine)

Violations:

• 0820 - Critical @FOOD@ cold holding at improper temperatures. Reach-in unit behind the line @ 55'F, Sausage / mix @ 56'F, pancake batter @ 58'F.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Mold build-up in the ice machine bin.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Exhaust hoods, reach-in unit behund the line, wait station ice bin.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Walk-in cooler.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3220 - Mops not hung up to air dry. Corrected
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0470 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@. Ice cream unit, walk-in freezer, 2 door reach-in unit behind the line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1320 - There was no temperature measuring device located in the @EQUIPMENT@. No accurate thermometers in walk-in cooler, reach-in unit behind the line, wait station reach-in unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0480 - Unlabeled food containers. Corrected
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Mold build-up under ice bin in the wait station.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Waffle irons, microwave ovens, and convection ovens.
  Clean and sanitize these surfaces for food contact.

April 19, 2004 (Complaint)

Comments:
checked dishwasher and 3cpt sink, no potential backflow problems found, air gap on discharge lines ok. Per Mr. Judd, the only work done on 'sprinkler lines' was preperation of the outside landscaping irrigation lines for seasonal use. This does not appear to have any effect on interior plumbing. Checked drinking water in glass. No odor, taste or cloudiness found.
Cooking procedures: eggs over easy are cooked from shell eggs at time of order and served directly to customer. Chicken is cooked to order from frozen state and served directly to customer.

February 04, 2004 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Walk-in freezer, biscuits, Reach-in unit behind the line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: @EQUIPMENT@. Grill and exhaust hoods.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.

April 22, 2003 (Follow-up)

Comments:
Note: The violations from the previous report have been corrected.

April 15, 2003 (Routine)

Violations:

• 0820 - Critical Most of the food temps. were fine, however the items on the sandwich prep. unit were cold holding at improper temps. This unit should be serviced or adjusted A.S.A.P. to maintain proper temps. The mngr. called the service person to have the unit fixed.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0610 - There were a few boxed food items on the floor in the dry-storage room and in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

Comments:
Note: The mechanical dishmachine was sanitizing. The test strip turned completely. The wiping cloth solutions were set up correctly.

March 06, 2003 (Routine)

Comments:
Note: There were no violations at the time of opening inspection. The test strip showed that the dishmachine was sanitizing.