307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 2190 (B-D) The hand sink in the rear kitchen was inoperable due to a stripped/loose hot water connection at the facuet.
Corrective Actions: The system was able to be temporarily repaired at the time of inspection however it does appear to be a repeat issue. The hand sink will need to be properly repaired to with a permanent solution such as replacing the facuet system or having a more secure repair performed on the existing system.
16: 1770 (A) The facility had several food contact surfaces of equipment and dishware soiled with left over food debris, grease or other food residue. These include dishes by the 3-compartment sink that were stored cleaned. The dessert station had old dishes stored awaiting for future use or previously used baking sheets awaiting next use but not cleaned. The rear kitchen had the mixing station for raw chicken soiled with left of residue/debris around the mixing paddle, joints and shielding. The deli slicer was also soiled with old debris/residue along the blade and undercarriage of the slicer.
Corrective Actions: These areas are of top priority for cleaning as they come in direct contact with food items that may be ready to eat or awaiting future cooking. As cooking does not always denature all potential toxins/spores from biological growth it is imperative that these system remain clean to sight and touch at all times. Once a food contact surface is finished prepping food items these areas will need to be cleaned immediately. The owner on site directed staff to begin cleaning the equipment as required.
49: 1770 (C) The facility had several areas in the primary ktichen area that were in need of cleaning. The prep coolers and reach in coolers had a large amount of build up of debris or residue from daily oeprations along the bottoms of the coolers, shelving, in the gaskets and along the door hinges. these areas we showing signs of mold or other biological growth that could enter food from the general environment by either inadvertant contact or atmospheric conditions.
Corrective Actions: Clean all areas noted during the inspection to be free of food debris, grease, food residue and other sources of potential environmental contamination orcreate harborage conditions. Owner onsite will direct staff to clean these areas when food operations are at the lowest point or at closing.
51: 2350 (ii) The three compartment sink in the rear has connections that are still leaking and the there is a side drain hole with rubbing tubing that has a signifcant amopunt of mold built up around the system.
Corrective Actions: Clean these system to be free of growth and remove the unnecessary drain line from the siding. Recommend plugging the line to be tightly sealed and free of water intrusion that creates conditions favorable for mold.
55: 2790 The grouting along much of the kitchen facility has eroded away creating a trap for stagnant water. These conditions create an extremely difficult to clean flooring which has now caused tiles to break, separate or be completely removed. This includes in the rear kitchen line, dish washing areas, and forward cooking line.
Corrective Actions: The facility must schedule a time to resurface the flooring in the ktichen areas. The flooring will need to have all tiles that are broken, separated or missing replaced and securely set back in place. Then the facility will need to grout the tiles to create a smooth, durable and easily cleanable surface where all food operations are conducted.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| sushi Rice pH 4.2 | 78 °F | Hot Holding |
| Lo Mein | 145 °F | Hot Holding |
| Seafood Casserole | 169 °F | Cooking |
| Vegetable Medly | 39 °F | Cold Holding |
| Seasme Chicken | 209 °F | Cooking |
| Roast beef | 125 °F | Hot Holding |
| Meatloaf | 136 °F | Hot Holding |
| Melon | 38 °F | Cold Holding |
| Fried Chicken | 156 °F | Hot Holding |
| Baked Fish | 169 °F | Cooking |
| Chicken Teryaki | 177 °F | Hot Holding |
| Crab Salad | 43 °F | Cold Holding |
| Lo Mein | 40 °F | Cold Holding |
| Mac Salad | 41 °F | Cold Holding |
| Ham | 40 °F | Cold Holding |
| Tuna | 40 °F | Cold Holding |
| Salmon BIts | 41 °F | Cold Holding |
| Egg Drop Soup | 171 °F | Hot Holding |
| Chicken Skewers | 42 °F | Cold Holding |
| Hibachi chicken and Steak | 188 °F | Cooking |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | 100 | Chlorine | |||
| Dish Machine | Heat | 170 | Heat | 165 °F |
Equipment Temperatures
| Description | Temperature |
| 2-Door Cooler Dessert | 37 °F |
| 2-Door Cooler Rear Prep | 37 °F |
| Walk-in Cooler #1 | 41 °F |
| Meat Cooler | 40 °F |
| Glass Cooler | 41 °F |
| Prep Unit | 38 °F |
| walk-in Freezer | 2 °F |
| 2-Door Cooler Forward | 40 °F |
| sushi Cooler | 39 °F |