307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
1: 0070 (1-14) & (16)) There was a wide variety of priority and core violations noted during the inspection. Many of these violations were repeat and could have been prevented with proper active managerical control.
Corrective Actions: As discussed these issues must be dressed more frequently and may need to be monitored on a daily basis if staff can not be trusted to perform. Correct the violations noted as dicussed and within the time frame listed to prevent potentiak risk to customers, maintain a clean facility and enforce all safe food operational policies.
8: 160 Wait staff and food service staff were observed not washing their hands between tasks. Food staff were observed handling soiled equipment, changing food service tasks (cooking to cleaning to retrieving food) and not washing thier hands or changing gloves.
Wait staff was observed cleaning tables with sanitizer rags and then not washing their hands as they began to deliver food to customers.
Corrective Actions: The wait staff and food staff were stopped and told about the issue with improper hand washing. They were directed to routinely wash their hands when appropriate. Several situations were provided as an example of when hand washing must be performed. Managers on site were notified of the issue and recommended addtional training for all staff.
10: 2310 hand sinks were observed several times for an operation other than hand washing.
This includes cleaning of food utensils, storing food items, and refilling contianers with water for cooking.
Corrective Actions: Hand washing stations must only be used for hand washing. This prevent the sinks from being blocked from use when needed, maintains the sink clean from other items that might otherwise contaminate the area and promotes proper hand washing procedures.
Maintain hand sinks clear, clean and readily available as needed.
15: 470 The facility had mutiple food items improperly or unprotected completely during storage.
In the walk-in cooler the facility had raw chicken stored over raw beef which may lead to an allergn contamination or improper cooking of the beef.
in the walk-in cooler there was raw tilapia and shrimp stored over top or with previously cooked beef which risks improper cooking again and also a shellfish/fish allergn contamiantion.
Multiple food items were left uncovered in the prep units during storage which risks splashes, spills or other sources of environmental contamination, during food operation, that may enter the food items.
In the grill drawers the facility ahd raw chicken stored over top or behind freshly cut tomatoes and squash. When raw chicken is revmoed it almost certainly comes in contact with the sliced tomato and other vegetables due to placement. The tomato is not cooked for the correct time/temperature or at all before serving.
Corrective Actions: All food items must be protected based on final cooking tmperature and allergn risk.
At no time shall raw food items of unlike species be stored on the same shelf. The highest cooking temperature food item will be stored at the lowest point. Chicken and eggs at the lowest, beef/pork in the middle and fish above. All ready to eat food will always be stored at the highest point to prevent raw contaminates enter those items such as produce.
At no time shall any food item that is not in use to serve be left uncovered. This protects against food operation spills or splashes and protects food from equipment such as condensation.
16: 1780 Waitstaff was observed taking cutting utensils and other serving utensils from their stations and "washing" them off in the hand sink.
The utensils were then taken back to the dish washing area only to be rinsed off again by the spray nozzel despite instruction to clean properly.
Corrective Actions: When taking food contact surfaces to clean they must be completely cleaned by following the proper procedures for food contact surface cleaning. These steps are to wash, rinse and santiize. Where the sanitizing step is the key point where any potential biological growth which may contaminate food items are neutralized. A sanitizing step is established when food contact surfaces are exposed to a santiizing solution for a certain amount fo time or to high heat such as 160°F.
The staff was directed to cease what they were doing and take the item back to the dish washing station for proper cleaning. They were educated on proper cleaning procedures and directed to follow through.
20: 800 The facility was observed attempting to cool queso, refry beans and chicken on the prep tables in the rear.
These food items were left uncovered but out in the ambient air with no means to rapidly cool them down.
At the time of inspection the food items were prepared 1.5 hours before and holding at 98-122°F
Corrective Actions: The food items that were improperly cooling were directed to be reheated, such as the queso (98°F) and the refry beans and shredded chicken were directed to rapidly cooled.
Rapid cooling takes place when a food item is cooled under refrigeration such as in the freezer or walk-in cooler. An ice paddle or bath may be used to increase the cooling rate. Stirring any food item while cooling will increase the speed that heat dissipates from the item. This method is especially encouraged for the beans which are dense and create a hard layer when cooler.
22: 0820 (A2) The facility had several food items improperly cold holding during the service.
the refry beans prepared the day before were covered and kept ready in the walk-in cooler which were at 56°F.
The salsa that is prepared in house was kept out at the chip station and holding at a range of 48-66°F.
Shredded chicken in the walk-in cooelr was at 45°F and prepared the day before.
Corrective Actions: Improper cold holding promotes bacterial growth during this temperature range. The range of concern is 42-134°F and the long a food item is kept in this range the higher the risk of contamination from their respective pathrogens. Improper cooling or cold holding increasing the risk of Clostridium perfringens, as one example.
These food items were directed to be discarded and the management on shift complied with the recommendation.
It is recommended that any food item prepared in hosue and kept between services are checked daily to ensure that they are properly holding at the correct temperature.
51: 2350 (ii) The ice machine in the rear kitchen is over flowing the drain pipe. The machine was observed draining into the pipe which was unable to handle the flow of water and then this backflowed ontp the follow and drained into another floor drain several feet away.
Management was aware of the proper and has attempted to fix the issue but as recently as last week the piping broke again. They have scheduled to repair the machine.
Corrective Actions: Repair the plumbing system in accordance with the plumbing code to work proper and without backflowing onto the kitchen area.
The issue must be corrected soon to determine the root cause of the issue.
56: 2890 The entire kitchen line has had the shielding from their lights remvoed. the management says that they are working toward replacing the entire light fixure system in the rear to be updated to LEDs.
Corrective Actions: Repair or repalce the lighting system to be properly shielded.
Determine if the light bulbs are properly coated, shatter resistent or otherwise prevented from being damaged and subsequently contaminating at risk food items.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Shredded Cheese | 42 °F | Cold Holding |
| Ground Beef | 176 °F | Hot Holding |
| Refry Beans | 146 °F | Hot Holding |
| Rice | 179 °F | Hot Holding |
| Raw Chicken | 41 °F | Cold Holding |
| chicken | 122 °F | Cooling |
| Shredded Chicken | 43 °F | Cold Holding |
| Rice | 189 °F | Cooking |
| White Drip | 56 °F | Cold Holding |
| Cooked Beef | 43 °F | Cold Holding |
| Queso | 98 °F | Cooling |
| Refry Beans | 54 °F | Cold Holding |
| Grilled Chicken | 178 °F | Cooking |
| Pico | 41 °F | Cold Holding |
| Shredded Beef | 163 °F | Hot Holding |
| Tilapia | 33 °F | Cold Holding |
| Sliced Tomato | 42 °F | Cold Holding |
| Salsa | 65 °F | Cold Holding |
| Shrimp | 41 °F | Cold Holding |
| guacamole | 54 °F | Cooling |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Heat | 170 | Heat | 160 °F |
Equipment Temperatures
| Description | Temperature |
| Grill Drawer | 36 °F |
| Prep Unit #1 | 40 °F |
| walk-in Freezer | 5 °F |
| Prep Unit #3 | 37 °F |
| Chest Freezer | 0 °F |
| Walk-in Cooler | 44 °F |
| Prep Unit #2 | 39 °F |