Lynchburg South Moose Lodge #1727, 934 Waterlick Road, Lynchburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Lynchburg South Moose Lodge #1727
Address: 934 Waterlick Road, Lynchburg, Virginia
Phone: (434) 237-4360
Total inspections: 13
Last inspection: May 5, 2009

Restaurant representatives - add corrected or new information about Lynchburg South Moose Lodge #1727, 934 Waterlick Road, Lynchburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. May 05, 2009Routine00Details / Comments
No violation noted during this evaluation. October 29, 2008Routine00Details / Comments
0820 A 2 - Corrected During Inspection Critical several itms cold holding at improper temperatures in sandwich prep unit, 54'FMay 14, 2008Routine10Details / Comments
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar area
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar area
  • 3180 - encrusted grease at grill area and wall behind it needs cleaning noted in need of cleaning.
November 13, 2007Routine03Details / Comments
  • 1320 - There was no temperature measuring device located in the walkin ref,sandwich prep unit,3 door freezer and combo freezer..
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outer area of deepfryer and griddle grease tray area..
May 15, 2007Routine02Details / Comments
No violation noted during this evaluation. November 16, 2006Routine00-
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dishwash area.
  • 3180 - Repeat The canopener noted in need of cleaning.clean grease from hood system
May 15, 2006Follow-up02Details / Comments
  • 0820 - Critical Food in sandwich prep unit cold holding at improper temperatures.
  • 1190 - The ambient air temperature measuring device (degrees F) located in the sandwich prep unit is not accurate.
  • 1570 - Repeat Prep unit cooler next to grill was observed in a state of un acceptable temperatures,53 degrees F.
  • 1770 C - Observed accumulations of residue and grime on the following nonfood-food contact surfaces: kitchen handsinks.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - The canopener and rack area holding it noted in need of cleaning.
April 19, 2006Routine--Details / Comments
1570 - Prep unit cooler next to grill was observed in a state of un acceptable temperatures.October 20, 2005Routine01Details / Comments
No violation noted during this evaluation. March 16, 2005Follow-up00Details / Comments
  • 3170 - Handsink in the prep area is not maintained in good repair it is coming away from wall and not firmly and securely attached to wall in a smooth and cleanable manner.
  • 3180 - Hood system filters noted in need of cleaning.
February 02, 2005Follow-up--Details / Comments
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided at the hand sink in the bar area.
  • 3020 - Soap was not provided at the hand washing lavatory in the bar area.
  • 3170 - Handsink in the prep area is not maintained in good repair it is coming away from wall and not firmly and securely attached to wall in a smooth and cleanable manner.
  • 3180 - Hood system filters noted in need of cleaning.
December 01, 2004Routine04Details / Comments
  • 1320 - THIS WAS CORRECTEDThere was no temperature measuring device located in the prep unitand combo ref unit
  • 3030 - No disposable towels were provided a the hand washing lavatory in the dishwash area
November 19, 2003Routine02Details / Comments

May 05, 2009 (Routine)

Comments:
warewasher 50 ppm cl,ok Restrooms ok

October 29, 2008 (Routine)

Comments:
warewasher 75ppm cl,ok,bar area ok, restrooms ok

May 14, 2008 (Routine)



Violation: 0820 A 2 - Corrected During Inspection Critical several itms cold holding at improper temperatures in sandwich prep unit, 54'F
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
restrooms,ok cold holding corrected and unit has work order to be repaired/serviced

November 13, 2007 (Routine)



Violations:
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar area
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar area
    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 - encrusted grease at grill area and wall behind it needs cleaning 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.

May 15, 2007 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the walkin ref,sandwich prep unit,3 door freezer and combo 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outer area of deepfryer and griddle grease tray area..
    Maintain nonfood-contact surfaces of equipment clean.

May 15, 2006 (Follow-up)



Violations:
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dishwash area.
    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 - Repeat The canopener noted in need of cleaning.clean grease from hood system
    Equipment 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.

April 19, 2006 (Routine)



Violations:
  • 0820 - Critical Food in sandwich prep unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1190 - The ambient air temperature measuring device (degrees F) located in the sandwich prep unit is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Repeat Prep unit cooler next to grill was observed in a state of un acceptable temperatures,53 degrees F.
    Repair the prep cooler 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 cooler for proper temps or, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Must maintain 41 degrees F or below.
  • 1770 C - Observed accumulations of residue and grime on the following nonfood-food contact surfaces: kitchen handsinks.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - The canopener and rack area holding it noted in need of cleaning.
    Equipment 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.

October 20, 2005 (Routine)



Violation: 1570 - Prep unit cooler next to grill was observed in a state of un acceptable temperatures.
Repair the prep cooler 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 cooler for proper temps or, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Must maintain 41 degrees F or below.

March 16, 2005 (Follow-up)

Comments:
Continue efforts to maintain hoodsystem clean with more frequent cleaning

February 02, 2005 (Follow-up)



Violations:
  • 3170 - Handsink in the prep area is not maintained in good repair it is coming away from wall and not firmly and securely attached to wall in a smooth and cleanable manner.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Hood system filters 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.

December 01, 2004 (Routine)



Violations:
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided at the hand sink in the bar area.
    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
  • 3020 - Soap was not provided at the hand washing lavatory in the bar area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3170 - Handsink in the prep area is not maintained in good repair it is coming away from wall and not firmly and securely attached to wall in a smooth and cleanable manner.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Hood system filters 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.

November 19, 2003 (Routine)



Violations:
  • 1320 - THIS WAS CORRECTEDThere was no temperature measuring device located in the prep unitand combo ref 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.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the dishwash area
    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

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