307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
6: 12VAC5-421-220 4OUT 220 CORRECTED Three employee drinks were observed either on a food prep table near food preparation in the kitchen, beside food contact wrap in the kitchen, or on the shelving beside the to-go order food contact packages. Also, one of these was an opened Yoo-Hoo screw top beverage.
Corrective Actions: Correction: Have a designated area for employee drinks (covered with a lid and a straw OR a coffee cup style lid) away from food prep areas, away from food, and away from food contact surfaces / clean dishware. Also, please ensure employee beverages are handled in a manner to prevent contamination. These employee beverages were moved to correct this issue.
40: 12VAC5-421-200 40 OUT 200 CORRECTED A food handler was observed with a watch on one arm; another food handler was observed with holiday bell bracelets on the wrist; another food handler was observed with a wristwatch and a bracelet on the arm at a wrist.
Corrective Actions: Correction: Inspector spoke to the supervisor and manager about removing the jewelry . These items were removed and staff washed their hands after removed their bracelets or watches. Except for a plain ring such as a wedding band, while preparing food, food employees shall not wear jewelry on their arms and hands.
48: 12VAC5-421-1520.A 48 OUT 1520 Staff could not find thermolabels or a thermometer that can run through the high temp dish machine and hold the maximum temperature.
Corrective Actions: Correction: Discussed the need to have thermolabels and/or an irreversible maximum registering temperature indictor for the high temperature dish machine. Management will obtain items in the next ten (10) days; manger plan to order item this week. You can email your inspector proof of obtaining this as the follow up.
Additional Comments
Observed a good job with thawing practices and date marking foods. Overall facility appeared organized and clean.
Discussed ensuring all in-use utensils or food contact surfaces are washed, rinsed, sanitized, and allowed to air dry at least once every four (4) hours of use.
QR Code poster about copy of recent health inspection being available is posted at the entrance near the register. Also, VDH food permit expiring 4/2024 was posted at the entrance near the register.
Food Temperatures
| Description | Temperature | State of Food |
| cheesy potatoes (on serving line) | 199 °F | Hot Holding |
| mac & cheese in front warmer | 178 °F | Hot Holding |
| chopped brisket in sauce (walk-in cooler) | 38 °F | Cold Holding |
| turkey | 166 °F | Reheating |
| macaroni & cheese (walk-in cooler) | 40 °F | Cold Holding |
| green beans (back warmer) | 158 °F | Hot Holding |
| brisket (front warmer) | 147 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Auto Chlor dish machine | high temp | heat | 182 °F | |||
| wipe rag bucket (back) | chemical | 200 | Bar Maid Sani Maid | quat | ||
| three-compartment sink | chemical | Bar Maid Sani-Maid | quat | |||
| wipe rag bucket (front) | chemical | 300 | Bar Maid Sani-Maid | quat |
Equipment Temperatures
| Description | Temperature |
| walk-in cooler | 39 °F |