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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)

Koto Japanese Steakhouse

2118 Wards Road Lynchburg, VA 24502
Status: Permitted

Full Service Restaurant | Pre-Opening

December 20, 2024
Score & Grade: Grade:
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
Description Temperature State of Food
No records found
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
No records found
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
No records found
Observations
Compliant