Farmer's Garden, 3405 Candler's Mountain Road Fc#1, Lynchburg, VA 24502 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, corned beef @ 50°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and hood vents need cleaning at the back oven.
Correction: 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled chemical spray bottles.
Correction: 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer bucket at improper concentration.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
08/14/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, turkey & ham @ 44°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the ladies rest room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
09/16/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures
Correction: chicken @ 128°F and BBQ @ 132°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The chest freezer needs de-frosting.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris..
- Physical Facilities in Good Repair
Observation: Missing ceiling tiles in the dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/11/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) deli meats in the walk-in cooler was not properly dated for disposition after slicing.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The back chest freezer needs de-frosting / cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of ice & debris
|
04/18/2013 | Routine | |
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