307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
15: 470 The facility had raw chicken and raw pork stored over ready to eat food such as mandarin oranges, gyro meat and pickles, respectively. The facility has repeatedly been warned about storing raw over ready to eat in the past.
Corrective Actions: The facility was directed to remove the raw meat products from the ready to eat shelving and store it at the lowest point in the unit and away from the ready to eat food items. Separation must always be enforced to protect ready top eat food items from cross contamination which could result in illness based on pathogen or allergns.
16: 1770 (A) The facility had several food contact surfaces plastic containers wthat were showing signs of heavy wear and some damage. The plastic continaers were visible soiled, cracked in some locations and were in need of replacement. Some contianers were tightly stacked on the drying rack and had old residue or food debris collecting on the sides and bottom of the food facing sides.
Corrective Actions: Owner on site said they would replace these units and ensure that employee cleaning the food contact surfaces removes all foodd debris and residue before stacking to dry.
16: 1890 The facility was observed cleaning dishes in the 3-compartment sink but not soaking the item in a chemical sanitizer between uses.
Corrective Actions: Ensure that the facility does not miss the final step in the cleaning process which is to end each cycle with a sanitizer soak for the manufacturer recommended time. For chlorine based products it is recommended that the dishware is soak for 60 seconds at a 25-100pp concentration. Owner was made aware of the issues and will correct triaing for employee responsible.
22: 0820 (A2) The second prep unit had multiple food items such as tuna salad (45°F), Chicken Salad (46°F) and Roast Beef (44°F) that were not stored the proper temp for cold holding. The prep unit was 45°F.
Corrective Actions: The owner on site discarded the food items in question due to the temperature abuse. The prep unit tem,perature was lowered and the food items shall be checked to ensure that the temp is dropping and each food item daily should be checked for proper cold holding of 41°F or below.
23: 830 The facilitty had multiple food items prepared over 24 hours in adance stored in the prep units that were not dated. These food items include sliced deli meats, tuna salad, chicken salad, and other cook products like meatballs, chicken, and some house prepared sauces.
Corrective Actions: All food items shall be dated for the date of prep and only held for a maximum of 7 days from the labeled date. Owner has improved this requirement but more consistent effort needs to be made to have all containers labeled for any food items processed in the facility.
39: 690 The facility had single service items, boxes of uniformed shirts stored over and in opened bags of flour, panko bread crumbs and they had a bag of onions stored on a soiled plastic rack that was directly contacting the onions.
Corrective Actions: Protect food items from uncessary contamination risks by covering the foosd items during storage and ensure that any surface the food items are sitting on or stored in a maintained clean.
43: 550 The facility had multiple handles of serving utensils contacting ready to eat food items such as mac salad and deli cheese.
Corrective Actions: All handles shall be maintained facing out of the food item and prevent any contact of these soiled surfaces from contacting the ready to eat food. Handles are key contact points that could transfer harmful pathgoen from hands, to the handle to the food.
47: 1570 The walk-in cooler roofing material is separating at the combined joints. This crack runs the entire length of the walk-in unit and has been sealed in the passed. The roof material is separating away from the solid material due to age of the equipment, weather and normal use. The separation is causing an opening to appear along this seam which is now exposing the walk-in unit to weather, creating a risk for pest intrusion, and may create a difficult environment for the walk-in unit to remain cold.
The threshold kcik plate is not separating from the entrace and is heavily rusted. The flooring plates are also buckling and showing signs of water damage underneath.
Corrective Actions: The recommended action is to repair the walk-in cooler unit's roof as recommended by the manufacturer. This may be done in any way to effectively seales the entire unit from outside air, water, weather, pest and any other risks associated. In the mean time, the recommended temporary repair is to seal this seam with weather proof tightly bonded sealant. This shall be done on the outside roof area where all seams are exposed, separating and or damaged. On the inside of the unit these seams will also be cleaned out and resealed to fill in the gaps. Sealing from both ends will help protect the unit from further damage until a long term repair or replacement is possible.
The flooring and the walls need to be removed, cleaned and dried before replacing the panels and tightly securing them to the base before sealing. The threshold needs to be cleaned and resecured and sealed as well.
49: 1800 The non-food contact surfaces of the walk-in cooler were heavily soiled with food debris, trash, water, chicken juice and other contaminates collecting around the wall to floor junctions,. shelving, and their casters.
Corrective Actions: Recommend removing the sheving from the walk-in cooler and cleaning the entire unit with a heavy wash-rinse and sanitizer. Once dry, it is recommended to resecure the damaged areas and seal each panel to prevent water entrapment.
55: 3180 The floors, wall to floor junction, underneath equipment and on the sides of the coolers or other equipment are heavily soiled with grease, food debris and other residue. The main areas are under the grills, dry storage areas and prep tables which have a significant build up of grease, trash, flour, and other food residue.
Corrective Actions: All areas must be cleaned at an increased frequency to prevent potential harborage conditions, protect the facility from sources of environmental contamination and prevent other haxards from occuring. Manager on site was made aware of the location in need of cleaning and will address.
Additional Comments
The facility has a large amount of frozen food stored in the walk-in and chest freezers,. It may be a good idea to look into getting second 2-door reach in freezer to help accomodate excess food.
Food Temperatures
| Description | Temperature | State of Food |
| Chicken Salad | 46 °F | Cold Holding |
| Cooked Chicken | 42 °F | Cold Holding |
| Roast Beef | 44 °F | Cold Holding |
| Sliced Tomato | 40 °F | Cold Holding |
| Chili | 156 °F | Hot Holding |
| Tuna Salad | 45 °F | Cold Holding |
| Mac salad | 41 °F | Cold Holding |
| Corned Beef | 42 °F | Cold Holding |
| Potato Sald | 41 °F | Cold Holding |
| Au Ju | 163 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 25 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Prep Unit, Grill | 42 °F |
| Prep Unit #3 | 42 °F |
| Walk-in Freezer | 20 °F |
| Prep Unit, #2 | 45 °F |
| Walk-in Cooler | 41 °F |