307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Pre-Opening
Observations & Corrective Actions
16: 1700 (6c) (6d). The bar dish machine did not appear to be receiving water during the fill cycle. Due to no water the machine was unable to be checked for hot water sanitization.
Corrective Actions: The bar glassware dish machine must meet manufacturer specifications for hot water sanitizer or chemical sanitization as required. The facility must have dish machine in proper working order before being allowed to open.
47: 1550 The facility had several areas wher ethe hand sink were mounted to the wall but not sealed as required.
Corrective Actions: Seal the hand sinks at all location ntoed during the pre-opening and any other non-food contact surface equipment. Sealing prevents water inrustion and preserves the life and repair fo these areas during routine operation.
51: 2250 The facility did not have a service sink installed properly as required. The sink in the facility was broken, unmounted from the wall and not properly set to connect to the drain line.
Corrective Actions: The service sink must be repaired or repalced to meet the proper functional standards for the service sink. The sink must be firmly mounted, sealed and set with a workable connection to the drain port.
It is recommended to replace the service sink to a floor mounted version instead of the broken standing service sink.
53: 2660 The facility did not have any trash cans located in the rest rooms and no covered receptacle in the female bathrooms as required.
Corrective Actions: Purchase, store and maintain clean the trash cans in both restrooms as required.
55: 2790 In the kitchen facility and the bathrooms there were serveal areas where tiles were missing. These areas created gaps in tile work or traps for water, grease or other environmental contaminates.
Corrective Actions: In order to promote a clean facility these surfaces must be repaired by replacing all broken tiles in the bathrooms to be flush. in the kitchen area where coving tiles were replaced but trap is evident must either have the tiles replaced or have the floor cemeted to be flush.
Ensure that all areas in the kitchen, bar and bathroom facilities have the surfaces characterisitcs to be smooth, durable and easily cleanable. This is done by repairing or replacing areas where broken, missing or gap tiles exist.
55: 3220 The facility did not have an area set up for hanging mop heads where th service sink resides.
Corrective Actions: Set up a method to hang the mop heads to drain and dry properly when not in use.
Additional Comments
Will follow-up when repairs for priority items are completed. These items are required to be in working order before opening.
Food Temperatures
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Bar Dish Machine, | Heat | 0 | Heat | 0 °F | ||
| Main Dish Machine | Chemical | 50 | Chlorine | 120 °F |
Equipment Temperatures
| Description | Temperature |
| Prep Unit | 39 °F |
| Walk-in Cooler | 40 °F |
| Bar Coolers | 41 °F |
| Tall Reach in Cooler | 38 °F |
| 2-Door Freezer | -8 °F |