307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Risk Factor
Observations & Corrective Actions
10: 2310 The facility had employees using hand sinks by the main grill line, line by the sushi station and the dessert bar all had their hand sinks blocked by other equipment or used for some other purpose other than washing employees hands,
Corrective Actions: Manager was made aware of the issue and corrected employees on site. hand washing stations shall only be used for hand washing, not cleaning dishes or other tasks and handsinks shall always be accessible without interruption. Maintain the hand washing stations clean, free of obstruction and allow employees to proper wash their hands as needed.
16: 1780 The facility was not cleaning the ice cream machine components every four hours as required. The internal machine parts were being cleaned weekly according to the owner. The facility had in use utensils stored with the handle facing in the food items or no handle present in soy sauce, seafood salad or cream chesse fillings. These utensils were kept in the food for constant use and not cleaned or replaced.
The can openers loacted on the prep tables in all kitchen areas had a significant amount of build up of food debris and residue located on the blade and gear of the food contact surface.
Corrective Actions: All food contact surfaces must be cleaned every four hours as required. If the food contact surface is maintained at 41°F or below it may be cleaned once every 24 hours as allowed by this regulation. No utensil may be stored in food items that is not actively in use and any utensil stored for in use items must be cleaned and replaced every four hours. Remove the utensils and discard the food items that are potentially contaminated by improper handling as required. Ensure that all food contact surfaces such as the ice cream dispensing nozzle and other components are cleaned every four hours.
The can openers for the facility shall be cleaned between uses to prevent excess build up of food debris or residue on the blades which may contact opened food items and contaminate the product inside.
39: 3150 The facility had multiple large cans of pineapple that were clearly dented and swollen stored on the storage racks with other in service cans.
Corrective Actions: The owner was made aware of the serious issue and they agreed to discard the cans due to potential contamination. Whenever a can is dented or obviously swollen these cans must never be used in service due to risk of extreme illness from biological contaminates. If a can is dented or swollen then those cans shall be segregated from other in service cans and either returned for credit or discarded.
43: 550 The facility was storing single use cups as serving utensils in sauces with the entire cup submerged in the sauce. There was scoops and spoons in other food items in the walk-in cooler with the handle touching the food items and they had been left in there over night.
Corrective Actions: Only store serving utensils in food items that are multiuse, have a handle and the handle is always facing out of the food item. Clean the serving utensils every four hours as required. Manager corrected on site.
54: 2740 The facility has a collection of old boths, buckets, chairs, seat cushains and other unnecessary items stored in the back of the building. These areas produce potential harborage conditions for pests.
Corrective Actions: Remove all excess and uncessary equipment or old items no longer necessary for the facility. All booths, cushains, buckets, or any other items not related to food service operations must be removed from the facility environment to prevent harborage conditions.
Additional Comments
Facility has begun work on replacing booths in the facility. Work is being done on the floors to regrout or tile the floors as needed in locations cited in preivous inspections. Continue working on the flooring in the facility as needed.
The owner has said they would purchase more drying racks or space for the warewashing areas to allow for proper air drying of cleaned dishes.
Food Temperatures
| Description | Temperature | State of Food |
| Fried Chicken | 40 °F | Cold Holding |
| Crab Meat | 41 °F | Cold Holding |
| Lo Mein | 40 °F | Cold Holding |
| Yum Yum sauce | 39 °F | Cold Holding |
| Teriyaki Chicken | 199 °F | Cooking |
| Lo Mein | 46 °F | Cooling |
| Mac Salad | 40 °F | Cold Holding |
| Egg Rolls | 144 °F | Hot Holding |
| Steak and Peppers | 161 °F | Hot Holding |
| Chicken Skewer | 137 °F | Hot Holding |
| Salmon | 36 °F | Cold Holding |
| Hard Boiled eggs | 38 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Heat | 170 | 166 °F |
Equipment Temperatures
| Description | Temperature |
| 2-Door Reach in Cooler, Main Grill | 41 °F |
| 2-Door Reach In Cooler, Front Grill | 40 °F |
| Glass Cooler, Rear | 42 °F |
| 2-Door Glass Cooler, Sauces | 40 °F |
| Walk-in Cooler, Main | 39 °F |
| Walk-in Freezer | 7 °F |
| Meat Walk-in Cooler | 41 °F |
| Grill Drawer | 41 °F |