307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Pre-Opening
Observations & Corrective Actions
Additional Comments
Permit not issued today as C.O. was temporary until fire suppression check complete. When you have permanent C.O. come to Lynchburg Health Department with C.O. and show to Environmental Health to receive permit. Our office is closed 12/24, 12/25, and 1/1.
Before opening, will need to clean and sanitize all surfaces.
Before opening, make sure there are trash cans in all rest rooms, including a covered one in the Ladies Room. These have been ordered but have not arrived yet.
Identified a cover plate in women's room to left of toilet in handicapped stall that was too small to cover hole. Contractor is working to get a bigger plate to cover. Have done befor eopening.
Top back of sinks not sealed to walls but contractor was having done. This includes 3-compt sinks, hand sinks, and prep sinks. Have done prior to opening.
Using GFL for trash, Terminix for pest control
Ecolab to come in and set up chemicals next week but has plain chlorox bleach as sanitizer and Chlorine test strips.
Have Dawn detergent for dishwashing and chefs have thermometers to temp foods.
Have single service gloves.
Have not had menu professionally printed but I have copy w/ CA.
Gave owners EHP and individual forms for employees.
Using Sushi rice procedure with time for public health control. Gave them laminated copy.
Gave them clean-up prpcedure v/d.
Gave them VDH QR code - post publicly with permit.
Discussed 30-day inspection.
Walk-in freezer having freon added. Send me photo showing temperature after it is running. I will notify office that I have received and they can give you permit after you present C.O.
Food Temperatures
Warewashing Temperatures
Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
3-compartment sink | Chemical | Chlorine | 115 °F | |||
Dishwasher | Chemical | 100 | 120 °F |
Equipment Temperatures
Description | Temperature |
Back hibachi hand sink | 110 °F |
Sushi display | 32 °F |
Front hibachi hand sink | 102 °F |
Sushi area - 2-door reach-in | 36 °F |
Bar area hand sink | 101 °F |
Prep - Service area | 30 °F |
Food prep area - Hand sink | 102 °F |
Dish area hand sink | 102 °F |
2-door freezer - Sushi area | -6 °F |
2-door reach-in - Kitchen | 40 °F |
Walk-in | 24 °F |
Sushi area hand sink | 107 °F |
Server area hand sink | 107 °F |