307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Routine
Observations & Corrective Actions
10: 12VAC5-421-3030 The facility had not paper towels in the male and female restrooms and no paper towels located at the food prep area in the main kitchen.
Corrective Actions: Maintain a readily available and continuous supply of hand drying provisions at each hand washing station. This promotes quick and easy hand washing as required to prevent potential cross-conamination during food handling.
16: 12VAC5-421-1780.C Per subsection D, The facility was maintiaing the slushy machine full of the drink mix but not holding the mix cold between uses and not cleaning the machine every 24 hours as required.
Corrective Actions: The machine was drain and the product discarded. The manager on site was made aware of the requirement will start a nightly cleaning schedule to protect product and keep the machine clean and sanitized between uses.
16: 12VAC5-421-1890 The facility had sanitizer at the 3-compartment sink but the unit was not supplying the chemical during the required sanitizing step. The machine had what appeared to be an air bubble trapped in the line preventing the chemical from exiting.
Corrective Actions: The manager on site said the service provider was coming today to deliver more chemicals and will repair the line during their visit. The machine should have the chemical line bled and allow new chemical to enter. The chemical concentration shall be at a range of 25-100ppm.
23: 12VAC5-421-840.A.2 the facility had two food items stored in the walk-in cooler that had no date marking on them and one food item, red sauce, was covered in mold.
Corrective Actions: The facility discarded the food items in question. All food items prepared and maintained in the facility shall bear a date marking the day of prep. No item shall be kept past the last day of disposition and will not exceed 7 days.
35: 12VAC5-421-790.B.1 The facility had raw ROP salmon stored in the reach in cooler, thawing under refrigeration, but they were not removed from the package as required.
Corrective Actions: The manager on site was made aware that they ROP fish, any fish item, shall be removed from the ROP packaging before thawing and allow oxygen to contact the product to prevent anaerobic bacteria from contaminating the fish.
54: 12VAC5-421-2640.A The facility had no refuse dumpster on locationg. The manager said the unit was leaking and they took the dumpster away but they have not returned it.
Corrective Actions: Manager says the unit should be here this weekend. The refuse as been discarded and taken away by pov.
Additional Comments
Recommend cleaning around the wall-to floor junction in the bar area and walk-in cooler.
Food Temperatures
Description | Temperature | State of Food |
Mac n Cheese | 39 °F | Cold Holding |
Sliced Tomato | 41 °F | Cold Holding |
ROP Salmon | 40 °F | Cold Holding |
Noodles | 39 °F | Cold Holding |
Warewashing Temperatures
Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
3-Compartment Sink | Chemical | 50 | Chlorine | |||
Dish Machine | Chemical | 0 | Chlorine | 120 °F |
Equipment Temperatures
Description | Temperature |
Walk-in Cooler | 38 °F |
Reach in Cooler | 34 °F |
2-Door Freezer | 21 °F |
Prep Unit | 40 °F |