Stadium Inn, 3007 Fort Avenue, Lynchburg, VA 24502 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Stadium Inn
Address: 3007 Fort Avenue, Lynchburg, VA 24502
Type: Full Service Restaurant
Total inspections: 4
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type
Kitchen is much improved. Thank you, and please keep up the good work!
Left the following handouts: steps for manual dishwashing, cooling, employee health, temperature chart.
Will return with hand washing signs.
Discussed holding/cooling foods. Please keep foods within safe temperature ranges between cooking and serving during lunch rush. See chart for details.
  • 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.
12/15/2015Routine
Please make efforts to clean up the kitchen before your next inspection. See violations for more details.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed potatoes held in electric skillet on counter top at room temperature. When I took the temperature they were 72 degrees F.
    Correction: Keep hot foods at 135 degrees F or above, or keep them cold at 41 degrees F or below. Do not allow foods to sit at room temperature.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the handles of cold holding equipment, handles on stove, and microwaves have accumulations of grime and food residue. Also observed shelving for dry storage to be covered in grime.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Handsink was blocked with bucket and cleaning supplies.
    Correction: Allow full clearance to handsink during all hours of operation to encourage proper handwashing practices from employees.
  • Handwashing - Using a Handwashing Lavatory
    Observation: Observed ice in hand washing sink, and was told that it was used to dump drinks into.
    Correction: Use hand washing sink for no other purpose than hand washing.
  • Indoor Areas - Surface Characteristics
    Observation: Observed chipped paint around stove and food prep areas, and all around kitchen. Also observed cracking in ceiling.
    Correction: Keep walls and ceilings in kitchen smooth and easily cleanable by repairing cracked areas and repainting.
  • Hand Drying Provision
    Observation: Observed no paper towels around hand washing sink, when I asked where employees were drying their hands I was told they were using a cloth rag hanging by the wall.
    Correction: Use disposable paper towels to dry hands at hand wash sink.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Observed large accumulations of food residue, debris, and grease around stove, on handles of stove, in discard area of stove, and the floor around the stove.
    Correction: Clean these areas until there is no residue left and maintain them clean by cleaning them every day.
06/04/2015Routine
Defrost Freezer in the basement. Fix outer opening (door) in basement to prevent entry of pests or rodents.
No violation noted during this evaluation.		10/03/2014Routine
Work on cooling plan and organize reach ins to help maintain <41 degrees.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed kitchen area in need of general cleaning.
    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. Keep all surfaces smooth and easily cleanable.
02/28/2013Routine

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