Lunch Bag on Main, 601 Main Street, Lynchburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Lunch Bag on Main
Address: 601 Main Street, Lynchburg, Virginia
Total inspections: 11
Last inspection: Sep 10, 2009

Restaurant representatives - add corrected or new information about Lunch Bag on Main, 601 Main Street, Lynchburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Ice Scoop
  • 1570 - Corrected During Inspection Handsink near the dishmachine was observed in a state of disrepair and damaged.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1780 - Corrected During Inspection Critical Observed an accumulatioin of mold on the interior surfaces of the ice machine.
  • 1800 - The nonfood contact surface of the hood filters above the grill and stove has accumulations of grime and debris.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the back prep area is blocked, preventing access by employees for easy handwashing.
  • 3180 - Corrected During Inspection Repeat Floors behind and underneath the grill and stove noted in need of cleaning.
September 10, 2009Routine25Details / Comments
  • 1680 - Repeat The water temperature in the manifold servicing the ware wash machine was below the minimum allowable level of 160°F. Data plate has minimum temperatures 140F and 160F.
  • 3180 - The floors behind the grill have a debris build-up.
March 04, 2009Follow-up02Details / Comments
  • 0820 A 2 - Critical Cold holding at improper temperatures; line 4 door reach-in unit @ 55F.
  • 1570 - The door gaskets to the line 4 door reach-in unit needs replacement
  • 1600 - The curtains of the mechanical warewashing machine are soiled with (food debris, limescale).
  • 1680 - The water temperature in the manifold servicing the ware wash machine was below the minimum allowable level of 160°F. Data plate has minimum temperatures 140F and 160F.
  • 1790 - The cavity of the microwave oven is observed soiled / has a splatter build-up.
  • 1800 - The exhaust hood filters have a grease build-up. Grease / food debris build-up: Broiler, exterior of the grill & stove and griddle.
  • 3180 - The floors behind / under the grills, steam kettles and walk-in freezer have a debris build-up.
  • 3200 - Intake,exhaust air ducts and ceiling tiles have a dust build-up.d
February 25, 2009Routine17Details / Comments
  • 1570 - Thermometers in reach in coolers are not accurate therefore not reading the proper temperature.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160/140 wash rinse while the actual temperature was 120/ 120 wash/ rinse.
March 26, 2008Routine02Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
  • 1960 - cooking containers were found stacked while wet after cleaning and chemical sanitization.
September 21, 2007Follow-up02Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the walk in and on the spice rack.
  • 1150 - The nonfood contact surface of the bakery storage containers is not designed or constructed to be easily cleanable.
  • 1320 - There was no temperature measuring device located in the chest freezer or ice cream freezer.
  • 1580 - The cutting board(s) along the salad prep area and storage of boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: hobert assessories, knives, wooden roller pin.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: toaster, pressure ovens, pot cookers and paddles.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
  • 1960 - cooking containers were found stacked while wet after cleaning and chemical sanitization.
  • 3170 - 3 vat sink faucet is not maintained in good repair
  • 3180 - Repeat walls and floors in the cooking kitchen noted in need of cleaning.
  • 3340 1 - Corrected During Inspection Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3660 - expired permit being displayed
September 14, 2007Routine--Details / Comments
  • 0220 - Critical Open container of Pepsi stored in same area as clean sanitized utensils.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed not stored with covers or wrapped: scallops, slices of summers squash/ zucchini.
  • 0570 - Wiping cloths improperly stored between use.
  • 3030 - No disposable towels were provided at the hand washing sinks.
  • 3180 - Floors underneath dish drying area, underneath prep tables noted in need of cleaning. Mold/mildew found in upper area of ice machine
  • 3340 - Corrected During Inspection Critical Containers of bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 19, 2007Routine24Details / Comments
  • 1570 - The door closers / latches of the walk-in coolers not working properly. On work order.
  • 1600 - Repeat The 3 compartment sink at the bar has a debris build-up.
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 160°F for a stationary rack single temperature machine. The thermostat read @ 150F. Ecolab called during the inspection.
  • 1780 - Critical Repeat Mold / rust build-up in the ice machine bin. .
  • 2830 - Floor and wall juncture not sealed in several locations thur the facility, dishmachine area, ice machine, line. Walk busted at the ice machine. Repairs in process.
April 25, 2006Follow-up23Details / Comments
  • 0820 - Critical Repeat Cold holding at improper temperatures: Ham @ 67F, sitting on the slicer.
  • 1570 - Repeat The door closers / latches of the walk-in coolers not working properly. Water leak under the sink at the wait station. Wait station cabinets need repair.
  • 1600 - The 3 compartment sink at the bar has a debris build-up.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 160°F for a stationary rack single temperature machine. The thermostat read @ 148F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Oven and broiler.
  • 1780 - Critical Mold / rust build-up in the ice machine bin. The soda dispencer holder at the bar has a debris build-up.
  • 1800 - Grease build-up in the exhaust hood filters. Food debris build-up on the exterior of the stove / grill sides. The door gaskets of several cold holding units have a mold / debris build-up.
  • 2830 - Floor and wall juncture not sealed in several locations thur the facility, dishmachine area, ice machine, line. Walk busted at the ice machine.
  • 3180 - Repeat Floors under the kitchen line has a debris / grime build-up. Floors thur the facility need a better routine cleaning.
  • 3330 - Critical Unlabled chemical spray bottles on the line, two bottles.
April 19, 2006Routine55Details / Comments
  • 0820 - Critical Food in walk-in Refrigerator cold holding at improper temperatures.
  • 1570 - Door closer on walk-in refrigerator was observed in a state of disrepair and damaged.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1960 - Repeat Dinner plates and steamer pans were found stacked while wet after cleaning and chemical sanitization.
  • 2890 - Light bulb in exhaust hood not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Floor under the dish storage and beverage service areas noted in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: large can openers.
  • 3170 - Tile on floor and walls is not maintained in good repair
July 07, 2004Routine--Details / Comments
  • 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  • 3340 - Critical Container of butane fuel is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: steam kettle.
  • 0480 - Unlabeled food containers.
  • 2020 - Ice scoop buried in ice in ice bin.
May 29, 2003Routine14Details / Comments

September 10, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Ice Scoop
    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 135F.
  • 1570 - Corrected During Inspection Handsink near the dishmachine was observed in a state of disrepair and damaged.
    Repair the handsink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1780 - Corrected During Inspection Critical Observed an accumulatioin of mold on the interior surfaces of the ice machine.
    Clean the ice machine and sanitize it as needed
  • 1800 - The nonfood contact surface of the hood filters above the grill and stove has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the back prep area is blocked, preventing access by employees for easy handwashing.
    floor mats and utensils preventing its use.
  • 3180 - Corrected During Inspection Repeat Floors behind and underneath the grill and stove 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 04, 2009 (Follow-up)



Violations:
  • 1680 - Repeat The water temperature in the manifold servicing the ware wash machine was below the minimum allowable level of 160°F. Data plate has minimum temperatures 140F and 160F.
    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 floors behind the grill have a debris build-up.
    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.

February 25, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Cold holding at improper temperatures; line 4 door reach-in unit @ 55F.
    Dispose of or relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - The door gaskets to the line 4 door reach-in unit needs replacement
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1600 - The curtains of the mechanical warewashing machine are soiled with (food debris, limescale).
    Increase the frequency of cleaning or limescale deposit removal..
  • 1680 - The water temperature in the manifold servicing the ware wash machine was below the minimum allowable level of 160°F. Data plate has minimum temperatures 140F and 160F.
    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.
  • 1790 - The cavity of the microwave oven is observed soiled / has a splatter build-up.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven..
  • 1800 - The exhaust hood filters have a grease build-up. Grease / food debris build-up: Broiler, exterior of the grill & stove and griddle.
    Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
  • 3180 - The floors behind / under the grills, steam kettles and walk-in freezer have a debris build-up.
    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.
  • 3200 - Intake,exhaust air ducts and ceiling tiles have a dust build-up.d
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

March 26, 2008 (Routine)



Violations:
  • 1570 - Thermometers in reach in coolers are not accurate therefore not reading the proper temperature.
    Replace thermometers with new more accurate thermometers.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160/140 wash rinse while the actual temperature was 120/ 120 wash/ rinse.
    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.

September 21, 2007 (Follow-up)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - cooking containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Comments:
Kitchen area has been throughly cleaned, New permits are displayed, 3 compartment sink has been repaired, unused equipment has been removed thus allowing for a cleaner environment, All cutting boards have been replaced, New bakery storage containers have replaced old containers, Thermometers have been placed in all cooling units. Kitchen area looks GREAT.

September 14, 2007 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the walk in and on the spice rack.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1150 - The nonfood contact surface of the bakery storage containers is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - There was no temperature measuring device located in the chest freezer or ice cream freezer.
    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.
  • 1580 - The cutting board(s) along the salad prep area and storage of boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: hobert assessories, knives, wooden roller pin.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: toaster, pressure ovens, pot cookers and paddles.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - cooking containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3170 - 3 vat sink faucet is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat walls and floors in the cooking kitchen 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.
  • 3340 1 - Corrected During Inspection Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 3660 - expired permit being displayed
    replace with current permit
Comments:
Some items are not being used in the kitchen and are taken space and collecting dust. Removing these items could free space.

March 19, 2007 (Routine)



Violations:
  • 0220 - Critical Open container of Pepsi stored in same area as clean sanitized utensils.
    Remove can of Pepsi and have employees from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed not stored with covers or wrapped: scallops, slices of summers squash/ zucchini.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3030 - No disposable towels were provided at the hand washing sinks.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Floors underneath dish drying area, underneath prep tables noted in need of cleaning. Mold/mildew found in upper area of ice machine
    Maintain regular cleaning schedule for above areas and anytime as needed to keep floors and ice machine clean and sanitized.
  • 3340 - Corrected During Inspection Critical Containers of bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Remove containers of bug spray and store away from food prep areas.
Comments:
No food prep at time of inspection.

April 25, 2006 (Follow-up)



Violations:
  • 1570 - The door closers / latches of the walk-in coolers not working properly. On work order.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - Repeat The 3 compartment sink at the bar has a debris build-up.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 160°F for a stationary rack single temperature machine. The thermostat read @ 150F. Ecolab called during the inspection.
    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.
  • 1780 - Critical Repeat Mold / rust build-up in the ice machine bin. .
    Clean food-contact surfaces of the ice machine to prevent the growth microorganisms on those surfaces.
  • 2830 - Floor and wall juncture not sealed in several locations thur the facility, dishmachine area, ice machine, line. Walk busted at the ice machine. Repairs in process.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.

April 19, 2006 (Routine)



Violations:
  • 0820 - Critical Repeat Cold holding at improper temperatures: Ham @ 67F, sitting on the slicer.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Repeat The door closers / latches of the walk-in coolers not working properly. Water leak under the sink at the wait station. Wait station cabinets need repair.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - The 3 compartment sink at the bar has a debris build-up.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 160°F for a stationary rack single temperature machine. The thermostat read @ 148F.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Oven and broiler.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Mold / rust build-up in the ice machine bin. The soda dispencer holder at the bar has a debris build-up.
    Clean food-contact surfaces of the ice machine to prevent the growth microorganisms on those surfaces.
  • 1800 - Grease build-up in the exhaust hood filters. Food debris build-up on the exterior of the stove / grill sides. The door gaskets of several cold holding units have a mold / debris build-up.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2830 - Floor and wall juncture not sealed in several locations thur the facility, dishmachine area, ice machine, line. Walk busted at the ice machine.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3180 - Repeat Floors under the kitchen line has a debris / grime build-up. Floors thur the facility need a better routine 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.
  • 3330 - Critical Unlabled chemical spray bottles on the line, two bottles.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

July 07, 2004 (Routine)



Violations:
  • 0820 - Critical Food in walk-in Refrigerator cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. MAINTENANCE PERSONNEL WERE CALLED IN TO RECHARGE UNIT AND ACCEPTABLE TEMPERATURE WAS ATTAINED WITHIN THE HOUR.
  • 1570 - Door closer on walk-in refrigerator was observed in a state of disrepair and damaged.
    Repair the door closer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1960 - Repeat Dinner plates and steamer pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2890 - Light bulb in exhaust hood not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Floor under the dish storage and beverage service areas 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: large can openers.
    Clean and sanitize these surfaces for food contact. Can openers were moved to dishwashing area for cleaning
  • 3170 - Tile on floor and walls is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
**Maintenance personnel responded immediately to recharge the walk-in refrigerator. Good temperature was attained while the inspector was present.
Dish machine sanitizer concentration was good!

May 29, 2003 (Routine)



Violations:
  • 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3340 - Critical Container of butane fuel is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of butane fuel must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: steam kettle.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 0480 - Unlabeled food containers.
    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.
  • 2020 - Ice scoop buried in ice in ice bin.
    Store scoop outside of ice bin or in bin with handle up.

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