Waffle House, 20110 Timberlake Road, Lynchburg, VA 24502 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Observed good handwashing, air drying of dishes, and cleaning system.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed grill cook preparing raw eggs with gloved hands then preparing toast with the same gloved hands causing cross-contamination.
Correction: Single use gloves shall be used for only one task such as working with ready to eat foods or raw animal foods, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: Observed spray hose of dish sink submerged in a pan of dirty water.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
|
03/01/2016 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed improper hot holding of sausage gravy.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period or discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed improper cold holding in prep unit - salt ham, sliced ham.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the plastic bucket is not durable, nonabsorbent, easily cleanable, resistant to pitting. (Hole burnt through it.)
Correction: Repair or replace to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed dishes stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
08/10/2015 | Routine | |
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