Doc' S Street Food, 212 Liberty Mountain Drive, Lynchburg, VA 24502 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Doc' s Street Food
Address: 212 Liberty Mountain Drive, Lynchburg, VA 24502
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
NOTE: Reminder that employee beverages must have both a lid and a straw - no screw tops or mugs. Reminder to have accurate, visible thermometers in the warmest part of all cold holding units --usually near the door. Good job date marking facility-prepared foods. Observed good hand washing during today's inspection. Great job storing in-use wipe rags in sanitizing buckets filled with sanitizing solution/below as well as storing chemicals separate/below foods and clean dishware. Some food comes from the Commissary.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Foods in the top part of the pizza prep cooler across from the grill were found to be above 41 degrees F.
    Correction: Cold holding is 41 degrees F. or below. Except when in use, keep the top to the prep coolers closed. Part of the issue seems to be that there is so much heat coming from the grill directly across from this prep cooler. All the food found to be out of temperature will be served or discarded within two (2) hours. If this prep unit cannot keep foods cold enough, you may consider using time as a public health control which requires written records and a written plan.
03/07/2016Routine
Good job storing in-use wipe rags in sanitizing buckets filled with solution.Good job labeling food in containers and outside of original packaging. Good job storing chemicals separate and below food throughout the facility. Probe thermometers observed throughout the facility :) Facility keeps equipment and food temperatures. Discussed Gourmet-to-go items need to be checked to ensure they are proper cooled at Reber and held at 41 degrees F. or below during transit to Doc's as some food had condensate on it that had recently arrived from Reber.Thomas Dining Hall. Left TPHC (Time as a Public Health Control) Handout and Temperature Recording Chart. Using Time instead of keeping foods at proper temperature requires a written plan and written records. Please ensure accurate, visible thermometers are available in the warmest part of all cold holding units - usually near the door. Reminder to always wash hands prior to putting on gloves - only storing single-use gloves at/near the handwash sink can help encourage this practice.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The salad prep cooler was 52 degrees F. at the start of the inspection with chicken at 53 degrees F. and shredded cheese 52 degree F. The toppings/finisher cooler near the grill was 45 degrees F. and several food pans were filled to the brim and/or too warm ( sausage/bacon meat mix - 46 degrees F.
    Correction: scrambled eggs 43 degrees F.)
  • Non-Food Contact Surfaces
    Observation: Several cooler doors were observed to be dirty and sticky
    Correction: Clean all non-food contact surfaces at a frequency necessary to prevent the accumulation of food residues that become encrusted or attract insects/pests.
09/14/2015Routine
No violations observed during today's (9/25/2014) inspection. Dish machine 149F wash/ 191F rinse Discussed washing hands before putting on gloves. Discussed ensuring air flow is not blocked in the Gourmet-to-go serving coolers to make sure food is 41F or below. Facility keeps temp cook/cooling logs. Good job labeling food in containers/outside of original packaging. Observed good date marking in coolers. Employees were observed taking cook temperatures - Good Job! facility was well maintained.
No violation noted during this evaluation.		09/25/2014Follow-up
Permit was issued during today's (8/18) inspection. NOTE: Updated floor plans will be submitted to VDH ASAP & a splash guard will be installed between hand wash & prep sink. Other issues have been addressed.
No violation noted during this evaluation.		08/18/2014Routine
Nosh Bar - 41 degrees F. NOTE: Please address the following & then call for inspection so your permit can be issued: install/plumb soda dispenser
No violation noted during this evaluation.		08/13/2014Pre-Opening
Visited Doc's today for a consult visit and to verify sink locations. Construction is still under way at this time.
No violation noted during this evaluation.		08/01/2014Pre-Opening
No violations noted. Good handwashing and glove usage observed. Facility was clean and well maintained.
No violation noted during this evaluation.		11/04/2013Routine
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The pulled pork was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw chicken was cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Non-Food Contact Surfaces
    Observation: The d\stove drip pan has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required
    Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: 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.
02/25/2013Routine

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