Express Lane #2, 12200 E.Lynchburg Salem, Forest, VA 24551 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Express Lane #2
Address: 12200 E.Lynchburg Salem, Forest, VA 24551
Type: Fast Food Restaurant
Phone: 434 239-4242
Total inspections: 9
Last inspection: 12/08/2015
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Inspection findings

Inspection date

Type
Please purchase a quaternary ammonium test kit.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed hot dogs holding at improper temperature.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
12/08/2015Routine
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: 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.
    Correction: 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.
02/13/2015Routine
Facility is correctly using the temperature logs. Explained the use of the infrared thermometer (get closer to the product for a surface temperature). Use the probe thermometers for internal temperatures. Facility is correctly using time in the front deli-case. Please continue the use of the charts to prevent hot holding violations. So long as you maintain control of the hot case - hot holding violations will not be issued. Risk control plan is complete. Good Job!
No violation noted during this evaluation.		08/11/2014Other
No violation noted during this evaluation.06/23/2014Follow-up
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Observed incorrect hot holding for items in the hot display case (both sides.)
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period or discard.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Observed produce delivery boxes stacked on the cutting board of the prep unit thus contaminating the food contact surface.
    Correction: Clean (wash, rinse, sanitize) food contact surfaces of equipment and utensils at any point in time that it has become contaminated.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station is being used to rinse foods.
    Correction: The handwash facility identified above is to be used for washing hands only
06/20/2014Routine
Educated how to calibrate a thermometer.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Items in hot display case hot holding below 135°F. (chicken wings, mashed potatoes, broccoli & cheese, gravy, meatloaf) Items were discarded.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period or discard the products.
02/10/2014Routine
Observed no violations. Observed good glove use. Good Job!
No violation noted during this evaluation.		06/20/2013Routine
No violation noted during this evaluation.12/14/2012Follow-up
Observed glove use. Reminder, wash hands prior to glove use and when changing gloves.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Observed food holding in hot display case below 135F. (Per operator items have just been changed over.)
    Correction: Monitor practices to ensure food is hot held at 135F or above. If food drops below 135F, reheat to 165F then hot hold at 135F or above.
12/07/2012Routine

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