307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Routine
Observations & Corrective Actions
10: 3030 No paper towels were available @ hand washing sink in back kitchen area beside 3 vat sink.
Corrective Actions: Management provided paper towels.
10: 3045 No sign was observed in men's restroom reminding employees to wash hands.
Corrective Actions: Management printed sign and posted.
19: 760 Observed chili reheating in steam wells. Chili was put into steam wells at 6:45am, inspector temped @ 8:15am and initial center temp was 111°f, 124°f after employee vigorously stirred.
Corrective Actions: Chili is a reheated product which utilizes hamburger patties that the establishment cooks, cools, and then adds to chili to reheat for hot holding. Due to this process, chili must be reheated to 165°f or higher within 2hrs or less after products are removed from refrigeration. Management had chili moved to microwave safe containers and rapidly heated in microwave. Corrected reheating temp for chili was 168°f. If steam wells cannot reheat to proper temperatures in allotted time frame for food safety, other means will need to be used or wells adjusted or repaired. Strongly recommend reheating chili in microwave to 165°f or higher, and then moving to steam well for hot holding moving forward, as this is the second inspection that this violation has been noted.
Additional Comments
Notes:
Raw items: eggs, hamburger patties, chix nugs, chix patties, bacon. pre-cooked items: sausage patties.
Walk in refrigerator external temperature dial is broken, place thermometer in refrigerator to monitor air temp. Wall underneath 3 vat sink w/ cracks has been repaired. Removable grating was in place over floor drain under 3 vat sink to prevent clogging.
Discussed hair restraints w/ management, if hair is long enough to "swish" it needs to be restrained behind the shoulders to prevent contamination of food and food contact surfaces.
Prep fridge in cooking area is cut off @ night and all items removed.
Food Temperatures
| Description | Temperature | State of Food |
| milk, sdf | 39 °F | Cold Holding |
| sliced toms, wif | 36 °F | Cold Holding |
| chili, corrected | 168 °F | Reheating |
| chili, reheating put in steam well @ 6:45am. | 111 °F | Reheating |
| sausage patty | 140 °F | Hot Holding |
| cooled & chopped hamburger patty, wif | 35 °F | Cold Holding |
| egg patty | 135 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 vat sink | chemical | 400 | QT 40 | quat |
Equipment Temperatures
| Description | Temperature |
| single door fridge | 35 °F |