Chick-Fil-A, 1971 University Boulevard, Lynchburg, VA - Private College Food Service inspection findings and violations

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Business Info

Restaurant: Chick-Fil-A
Address: 1971 University Boulevard, Lynchburg, VA
Type: Private College Food Service
Phone: 434 660-2315
Total inspections: 6
Last inspection: 10/27/2015
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Inspection findings

Inspection date

Type
No violations observed during today's 10/26 inspection. Overall facility was neat and well organized. Great job with separate storage of raw chicken from ready-to-eat foods to help prevent cross-contamination. Good job storing chemicals separate/below food, single-use items, and clean dishware. Great job labeling spray bottles holding chemicals to easily identify their contents.
No violation noted during this evaluation.		10/27/2015Routine
NOTE: Observed good glove usage & hand washing. Great job date marking. Overall facility was clean & well organized. Great separate storage of raw chicken to prevent cross-contamination.
  • Lighting, Intensity
    Observation: Lighting in the walk-in cooler is VERY dim as the cooler is long, but there is only 1 (one) light near the door.
    Correction: Provide more lighting in the walk-in cooler that is at minimum 10 foot candles / 108 lux at a distance of 30 inches above the floor. *work order put in*
03/05/2015Routine
No violations observed. NOTE: Back of the walk-in cooler was very dim -- discussed adding light to this. Date marking was great. Observed good glove usage. Prep area & around fryers were clean and well maintained. Good Job!
No violation noted during this evaluation.		09/25/2014Routine
No violations were observed during today's (2/28) inspection. NOTE: Good job on cleaning around fryers & in food prep area.
No violation noted during this evaluation.		02/28/2014Routine
Violations from previous inspection corrected.
No violation noted during this evaluation.		10/15/2013Routine
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Ice scoop stored in the ice machine with the handle touching ice.
    Correction: 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 135°F.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sinks was measured at a temperature less than 100°F, measured @ 82°F/
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
10/08/2013Routine

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