307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
8: 12VAC5-421-160 The facility had the grill cook working the raw side of the line and they were observed pulling raw shrimp, chicken, beef from the cold holding drawers and placing them on the grill to cook. they were then observed pulling raw onions, tomoatoes and peppers from the other drawer with the same soiled gloves. Then they went to grab tortillas, seasonings and other food items from the prep unit near by, handle plates or open drawers. The partner near this person also was observed at times habndling similar contact surfaces and then handling the ready to eat food surfaces,.
Corrective Actions: The managers on shift were made aware of the issue with this food handling flow. The key contact surfaces that are shared and risk cross-contaminating ready to eat food surfaces or cutsomer food items shll be protected from the risk of cross-contamiantion. The best method observed was to have the grill cook take all the set of raw meat items, as they already do, and place on the grill all at once and then once the batch of raw items have been set then they shall immediately remove their gloves and wash thier hands. They may then return to work and operate as normal. This one key step would eliminate the vast majority of cross-conamination hazards observed. The simple rule would be to change gloves and wash hands every time raw is contacted to prevent potential cross-contamination of the general environment.
15: 12VAC5-421-580.A The grill cooked was observed handling raw food items and attempting to wash thier hands with the same soiled gloves still on.
Corrective Actions: Every time a task is changed or hands are washed, gloves must be removed and hands properly weashed before returning to work and dawning new gloves. Manager was made aware of the issue and corrected employee.
Additional Comments
Oustanding work maintaining the walk-in cooler and prep units properly cold holding. All food items were at the proper temp and date marked as required.
Separation was heaviluy improved. Keep up the good work!
Food Temperatures
| Description | Temperature | State of Food |
| Red Sauce | 37 °F | Cold Holding |
| Chicken Breast | 179 °F | Cooking |
| Shreded Chicken | 158 °F | Hot Holding |
| White Sauce | 52 °F | Cooling |
| Shredded Chicken | 38 °F | Cold Holding |
| Salsa | 42 °F | Cold Holding |
| shrimp | 156 °F | Cooking |
| Shredded Cheese | 39 °F | Cold Holding |
| Pico | 39 °F | Cold Holding |
| Guacamole | 41 °F | Cold Holding |
| Refry Beans | 167 °F | Hot Holding |
| Steak and Shrimp | 162 °F | Cooking |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Heat | 165 | Heat | 170 °F | ||
| 3-Compartment Sink | Chemical | 300 | Quaternary Ammonia |
Equipment Temperatures
| Description | Temperature |
| Walk-in Freezer | 12 °F |
| Grill Drawer | 36 °F |
| Large Prep, Grill | 41 °F |
| Small Prep, Grill | 38 °F |
| Walk-in Cooler | 38 °F |