Open Porch, 1305 Enterprise Drive, Lynchburg, VA 24502 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Open Porch
Address: 1305 Enterprise Drive, Lynchburg, VA 24502
Type: Fast Food Restaurant
Total inspections: 2
Last inspection: 03/28/2016
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Inspection findings

Inspection date

Type
NOTE: Good job with employee hair restraints. Good job usually washing hands prior to putting on or changing gloves. Good job thawing foods under refrigeration. Left 2016 ServSafe training schedule and encourage some staff to attend. --reminder that there should always be a person in charge present that is knowledgeable about food safety (sanitization, cross-contamination, glove usage, cooking and holding temperature, etc.) during all hours of operation where food is being prepared or dishes being sanitized. Left time as a public health control handout --Discussed that half & half could be on a timer to be changed every four (4) hours after it's documented that the half & half is 41 degrees F. or below OR keep the half & half on ice. Left 12 VAC 5-421-710 on microwave cooking - food should be rotated/stirred, cooked to 165 degrees F., etc. Reminder that all to-go items and food should be stored at least six (6) inches off the floor. Please ensure that raw foods, such as eggs, are always stored below ready-to-eat foods to prevent cross-contamination.
  • Utensils - In-Use - Between-Use Storage
    Observation: Ice scoops were observed being improperly stored between uses and not being prevented from contamination.
    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.
  • Gloves - Use Limitation
    Observation: Employee was handling various containers, cooler doors, surfaces, etc. and then handling ready-to-eat foods. Do not wear single-use gloves for multi-tasked food preparation. Also, observed employee putting gloves on and changing gloves without first washing hands,
    Correction: Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Wash hands before putting gloves on and between changing gloves. Gloves are for single-use for a task and employees must be trained on how to avoid cross-contamination when working with raw animal products and then ready-to-eat foods.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: There was no metal stem probe thermometer available at the firm.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items (especially those cooking and cold holding) in the establishment. Facility is cooking eggs.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium sanitizing solutions.
    Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Per the sanitizer bottle, it should be between 200-400 PPM.
  • Plumbing System Maintained in Good Repair
    Observation: The knob at the front counter hand sink was not in good repair as part of it was broken off.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Part of the area beside the front counter hand sink as well as the wood behind the three-compartment sink is not smooth, easily cleanable, and non porous.
    Correction: Repair or replace to make it smooth, easily cleanable, and nonporous surface.
03/28/2016Follow-up
NOTE: Permit issued during today's pre-opening inspection. Hand sink was stocked with paper towels, soap, & signage. Lighting was shielded throughout the facility. All cold holding units were holding below 41 degrees F and had thermometers. Cold Holding is 41 degrees F. or below setting coolers to ~36 degrees F. can help with opening/closing. Sanitizer with sanitizer test strips was available. Discussed handwashing and by storing gloves only at the hand sink can help remind employees to wash hands prior to putting on gloves. Left 2016 ServSafe food safety training schedule. Left CDC factors for foodborne illness. Left and explained employee health policy. A poster on manual dishwashing was explained and left at the firm.
  • Plumbing System Maintained in Good Repair
    Observation: The mop sink was observed to be stopped up and not properly draining.
    Correction: Plumbing systems and components shall be maintained in good repair. * Repairman is coming to repair this sink tomorrow*
03/02/2016Routine

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