307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Routine
Observations & Corrective Actions
22: 0820 (A2) The facility had multiple food items holding above the requried 41°F or below threshold for cold holding. Cole Slaw (58°F), Potato Salad (55°F, and stuffed shells (54°F) where held in the counter cooler (55°F).
Corrective Actions: The food items were discarded due to temperature abuse as recommened. carefully monitor all food items for proper holding temperature to ensure that no food item rests above or below the required temperature for food safety. Cold holding prevent growth of potentially harmful pathogens.
23: 840 The facility had several food items past the labeled date of disposition. There was commerically prepared onions and cabbage mix in the walk-in cooler that both went out on 09 Jan and 10 Jan 2024.
Corrective Actions: All commerically prepare items must be reviewed and used by the labaled date by the manufacturer. If the packaged is opened then it must be used within 7 days from the date of open or by the manufacturer date, whichever comes first.
The manager on site discard the food items in question due to disposition.
33: 1450 The under counter cooler that was used for cold holding was registering at ~55°F during the inspection. The unit was coming unplugged at the wall due to grease build up according to staff.
Corrective Actions: The unit must be cleaned and repaired to create a reliable and consistently working unit to cold hold food products. The unit removed from service until it can be cleaned and is holding at the required 41°F or below temperature requirement.
43: 550 The facility had the ice scoop in the front server station stored directly in the ice with the handle touching.
Corrective Actions: At no time shall handles of any serving utensils be in direct contact with any food items, including ice, which risks contaminating the product from a person's hands and the environment.
49: 1770 (C) The facility had mutliple items, units and equipment soiled with grease, food debris, trash and other residue. The prep units, coolers, shelving and sides of equipment all had a signifcant buuild up of these sources of contaminates.
Corrective Actions: The facility must increase the frequency and quality of their deep cleaning to prevent excess build up in these areas. Clean the units, the shelving, bottoms of the coolers and other non-food contact surface areas to remove the build up as recommended.
51: 2350 (ii) The 3-compartment sink had a small leak at the drain line on the left facing basin.
Corrective Actions: Repair the system to be free of leaks and maintain it fully operational at all times.
55: 3180 The primary kitchen area is heavily enundated with grease, food debris and other residue on the walls, flooring and wall-to floor junction, especially underneath equipment.
The walls and electrical outlets were covered in so much grease the plugs from the cold holding units were sliding out. Risking food and fire safety,
Corrective Actions: Pull all equipment out from the walls and clean these areas to remove all build up of food debris, grease and other sources of contamintion. Maintain these areas clean by increasing the cleaning frequency as recommended.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Green Beans | 171 °F | Hot Holding |
| Tilapia | 36 °F | Cold Holding |
| Potato Salad | 55 °F | Cold Holding |
| Cole Slaw | 58 °F | Cold Holding |
| Mac n Cheese | 145 °F | Hot Holding |
| Stuffed shells | 54 °F | Cold Holding |
| Green Beans | 38 °F | Cold Holding |
| Fried Fish | 167 °F | Cooking |
| Hush Puppies | 138 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | 400 | Quaternary Ammonia | 120 °F |
Equipment Temperatures
| Description | Temperature |
| Walk-in Freezer | 0 °F |
| Reach in Freezer | 6 °F |
| Counter Cooler, Grill Line | 55 °F |
| Walk-in Cooler | 38 °F |