The Corner At Rivermont, 2496 Rivermont Avenue, Lynchburg, VA 24503 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: The Corner at Rivermont
Address: 2496 Rivermont Avenue, Lynchburg, VA 24503
Type: Full Service Restaurant
Total inspections: 4
Last inspection: 09/14/2015

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Inspection findings	Inspection date	Type
All violations from previous inspection corrected - THANK YOU! Spoke with chef about sous vide processing as chicken made on Saturday was in the walk-in cooler today and going to be used to prepare dishes. A HACCP plan is required for processing and cooling chicken on Saturday and then using the sous vide processed chicken to prepare dishes on Monday. No violation noted during this evaluation.	09/14/2015	Follow-up
GREAT Job working to correct numerous violations from the August inspection. Observed good handwashing by food preparation staff today. At the previous inspection, the facility was cooling chicken cooked using sous vide processing. The head chef stated the facility's procedure is to only use sous vide processing and serve this food the same day it is prepared - with this method a HACCP plan and variance is currently not required. If at any time the facility changes the way they do sous vide and begins cooling, please contact the health department. Guidance and information concerning ROP (reduced oxygen packaging) safety concerns were left at firm. Critical: Cooling* Observation: Chicken 42-43 degrees F.and pulled pork 43-44 degrees F. were found to have condensation on them, in covered containers, and had not been properly cooled. Correction: To prevent the growth of harmful bacteria ensure foods are cooked properly - cool uncovered,use ice baths, monitor the temperature of cooling foods, cool from 135 to 70 degrees F. within 2 hours. Cooling Methods (repeated violation) Observation: Food is being placed in the cooler covered, before it's been properly cooled to 41 degrees F. Correction: Monitor the temperatures of cooling foods - cool uncovered but protected from environmental contamination. Handwashing - Using a Handwashing Lavatory - No Other Purpose Observation: The hand wash sink near the dishmachine was observed to have food particles in the basin. Correction: Hand wash sinks should only be used for handwashing. Discuss this with all employees to help encourage proper handwashing.	09/02/2015	Follow-up
Reminder all food contact surfaces such as the cutting board, slicer, etc. must be washed with a soapy rag, sanitized, and allowed to air dry at least every 4 hours of use. All food processing equipment such as the sousvide cooker, slicer, etc must be used in the kitchen where there is a hand sink, not on the top of the chest freezer in the storage room. Explained the importance and reviewed proper cooling methods - you must monitor the temperature of cooling foods to ensure it reaches 70 degrees F. within 2 hours and 41 degrees F. within a total of 6 hours. Left Cooling handout. Due to several coolers being above 55 degrees and staff having the potential to serve this temperature-abused food to customers if inspectors had not checked temperatures this morning, recommended spot checking a few food items from each cooler each morning before opening as well as keeping equipment temperature logs for the dishmachine and all cold holding units. Left 2015 ServSafe training schedule and encouraged some staff to attend - next class is October 14. Left handwash sticker -- reminder hands should only be washed at the hand wash sink. Do not wash hands at the three-compartment dish sink. Food should be date marked either the date it is made or the day by which it must be discarded. Critical: Hands - When to Wash* Observation: A food employee failed to wash his or her hands before putting on gloves and before putting away clean, sanitized dishware. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, before putting on gloves, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Eating, Drinking, or Using Tobacco* Observation: Employee drinks, without both a lid and a straw, were observed in the kitchen. Correction: Employee beverages must be handled in a manner that prevents contamination as well as have both a lid & a straw Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: Ready-to-eat foods were observed below and beside raw animal products in several coolers (in shell eggs sitting on top of orange, raw meat beside ready-to-eat bologna, etc. in coolers) Correction: To avoid cross-contamination which can lead to food borne illness, ensure raw foods are ALWAYS stored below ready-to-eat foods. Utensils - In-Use - Between-Use Storage Observation: The ice scoop was not being stored properly. Correction: When not in use, store the ice scoop in a cleanable container such as a pitcher. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between-use rags are being stored on the prep coolers and prep tables. Correction: Ensure wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Gloves - Use Limitation Observation: Employees observed touching multiple contaminated surfaces such as the pole near the grill, wiping gloved hand on wipe rag,touching prep cooler doors, etc. Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. 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. Cooler doors are not a clean sanitized surfaces and gloves much be changed after touching door. Critical: Cooling* Observation: Fried chicken 43 degrees F. Correction: seafood hushpuppy mix 44 degrees F. Cooling Methods Observation: Food is being placed in the cooler covered, before it's been properly cooled to 41 degrees F. Correction: Monitor the temperatures of cooling foods - cool uncovered but protected from environmental contamination. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Both prep coolers were found to be holding food at improper temperatures that allow bacteria to grow and cause foodborne illness.. One prep cooler was 58 degrees F. and the other was 61 degrees and frozen over. Fried chicken was 59 degrees F,. chicken salad was 64 degrees F., macaroni salad was 64 degrees F., raw fish was 52 degrees F., etc ALL food in both food prep cooler were out of temperature. Correction: Cold holding is 41 degrees F and keeping your units set to 37 degree can help compensate for opening/closing. Use a calibrated proper thermometer to monitor food temperatures and equipment temperatures. Recommended checking the temperature of all cold holding units twice a day and keeping an equipment temperature log. Food from these units were discarded. Temperature Measuring Devices - Ambient Air and Water Observation: Several cold holding units did not have a temperature measuring device (a thermometer) in the warmest part, near the door. Correction: Put accurate, visible thermometers in all cold holding units. Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site) Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature was 104. Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils Corrected during the inspection by turning up the hot water heater. Handwashing - Using a Handwashing Lavatory - No Other Purpose Observation: The hand wash sink near the dishmachine was observed being using to rinse utensils, dump, food, etc. Correction: Hand wash sinks should only be used for handwashing. Discuss this with all employees to help encourage proper handwashing. Hand Drying Provision Observation: No paper towels were available at the hand sink near the prep sink and dishwashing area. Correction: Ensure all hand sinks have proper signage, hot/cold running water, soap, and paper towels available to encourage proper handwashing.	08/27/2015	Follow-up
NOTE: Permit issued during today's (7/15) inspection. Left glove use poster & handwash signs. Please put up signs at ALL handwashing sinks Discussed bathrooms should be self-closing.. No violation noted during this evaluation.	07/15/2015	Routine

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