The Taste Of Philly, 1901 B Memorial Avenue, Lynchburg, VA 24504 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Great job using wiping cloths and storing them correctly! Great job correcting all violations from the last inspection. Observed proper hand washing and glove use by employees during inspection.
Please replace shielding over light fixture in dish washing area. Also please replace damaged chest freezer, and refrain from storing food items in that damaged unit.
Left employee health handout.
No violation noted during this evaluation. | 10/14/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed employees using wiping clothes and leaving them on the counter when finished with them.
Correction: Store wiping clothes in chemical sanitizing solution when not in use.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine bleach chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep unit was observed to be in poor working order with water pooling around bottom and around food containers in the bottom of the unit. Two chest freezers also observed to be in disrepair with the lids not closing and sealing.
Correction: Have all above units repaired or replaced.
|
06/10/2015 | Follow-up | |
Great job keeping chemicals separated.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed employees using wiping clothes and leaving them on the counter when finished with them.
Correction: Store wiping clothes in chemical sanitizing solution when not in use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Prep unit observed to be out of temperature at beginning of inspection (50 degrees F), as well as food held in prep unit.
Correction: Prep unit was removed from power source, causing temperature in unit to rise. Unit was plugged back in and temperature adjusted to proper cold holding temperature.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: No consumer advisory on menu but employees allow customers to cook to order.
Correction: Add consumer advisory to menu, or post signage at order counter which warns customers of their risk of foodborne illness. Example: "Consuming raw or undercooked meats, or eggs may increase your risk of foodborne illness.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No hanging thermometer provided in prep unit.
Correction: Ensure hanging thermometer is provided in all cold holding units and is placed in a visible location so all employees can easily monitor temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine bleach chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep unit was observed to be in poor working order with water pooling around bottom and around food containers in the bottom of the unit. Two chest freezers also observed to be in disrepair with the lids not closing and sealing.
Correction: Have all above units repaired or replaced.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hand sink observed to be blocked.
Correction: Allow clearance to handsink at all hours of operation to encourage proper handwashing of all employees.
|
06/02/2015 | Routine | |
NOTE: Good job with separate storage of chemicals away from food. Discussed & left handouts on proper cooling and using time as a public health control. Also discussed calibrating thermometers & regularly monitoring actual food temperatures.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No thermometer was available in the prep or dessert coolers.
Correction: Obtain thermometers and have them viewable in the warmest part of all coolers holding food. Regularly view these to help ensure foods such as your deli meats are 41 degrees or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep cooler is not in good working order as water is pooling around food containers in the bottom of this unit and dripping into pan under cooler.
Correction: Have prep cooler repaired or replace unit.
|
11/03/2014 | Routine | |
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