307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Health Care Food Facility | Risk Factor
Observations & Corrective Actions
2: 55 The facility does not have a certified food protection manager employeed at this facility. Previous manager's certification expired August 2024.
Corrective Actions: The manager on site was provided two course dates available in the local area to be recertified. The facility must have at least one manager employeed who is ANSI certified as a food protection manager at all times. By next inspection have the manager certified as required.
16: 1770 (A) The facility had a couple of food contact surface items soiled such as the can opener on the prep table by the cans and some utensils by the dish machine were stored with a mild amount of food debris on them.
Corrective Actions: The manager was made aware of the issue and they rewashed the soiled food contact surfaces as recommended. Train employees to always look over cleaned food cotnact surfaces for any food residue on them before returning. Always take the can opener through a cleaning cycle between uses to prevent excess build up of food residue on the blade.
16: 1700 (1-5) (6a) (6b). The dish machine was not providing enough chemical sanitizer during its cycle and the machine was only registering ~10ppm chlorine.
Corrective Actions: The recommended range for a low temp dish machine is for the unit to provide an ideal concentration of 50ppm chlorine, with an allowable range of 25-100ppm. Manager said they will call the contracted company to adjust the unit to meet the minimum requirements.
23: 840 The facility had several items past the labeled date of use on the containers. The facility had grilled chicken (13 Sept), Milk (16 Sept), and a few items not properly dated.
Corrective Actions: the expired food items were discarded as recommended. Ensure staff understand to cycle protects out daily and always discard the food product at the end of the labeled date of disposition. All food items must be dated for a maximum 7 day shelf life from the date of prep.
47: 1550 The 3-compartment sinks and dish machine areas are not sealed against the walls as requried.
Corrective Actions: Take all the unsealed areas and seal along the edges as needed to prevent any moisture from running down the back and damaging the walls or creating hazards for mold or other debris from build up.
49: 1770 (C) The facility does not have a proper cleaning scheduled prepared or posted for employees to review on the daily or weekly cleaning tasks. The prep units, reach in coolers have shelves, gaskets, walls and siding of the equipment soiled with food debris, food residue and toher build up.
Corrective Actions: The facility must create a cleaning schedule for all equipment to detail what and when shall be cleaned. Having a cleaning policy in place allows for enforceable cleaning procedures and gives staff a quick reference on what tasks need to be completed daily. Clean all non-food contact surface at increased frequency to maintain these clean.
55: 2810 The ceiling tiles and walls in the kitchen area have not been renovated yet as agreed upon during the permiting process during the chnage of ownership. The ceiling tiles, vents, and walls are heavily soiled, sagging and tainted through years of use. They are showing signs of disrepair, grease, staining and potential mold or other biological growth in the ceiling area.
Corrective Actions: The facility will need to show signs of progress on this repair item as agreed upon. Make efforts to replace the tiles, walls and other general facility consturction to be smooth, durable and easily cleanable. Ensure that these areas are cleaned to remove any build up of debris, growth or other hazards.
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Food Temperatures
| Description | Temperature | State of Food |
| Ham | 39 °F | Cold Holding |
| Cole Slaw | 40 °F | Cold Holding |
| Chicken Fried Steak | 39 °F | Cold Holding |
| Ground Beef | 167 °F | Cooking |
| Blue Cheese, 28 Aug 2024 | 39 °F | Cold Holding |
| Chicken Salad | 40 °F | Cold Holding |
| Grilled Chicken, 13 Sept 2024 | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 10 | Chlorine | 145 °F |
Equipment Temperatures
| Description | Temperature |
| 4-Pack Cooler | 40 °F |
| Walk-in Freezer | 10 °F |
| Prep Cooler | 33 °F |
| Walk-in Cooler | 38 °F |