307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
8: 160 An employee was observed preparing and handling food items and then changing tasks to handle the trash can, retrieve food and then plate new food without washing thier hands between points of contamination.
Corrective Actions: The manager on site was made aware of the issue and directed the employee to immediately wash thier hands. Whenever a point of contamination occurs or a task change happens employees must be aware to always wash thier hands. Proper hand washing is the best defense against potential contamination of ready to eat food items from sources of contamination.
15: 470 The facility had a couple of locations where improper separation or segregation was present. The walk-in cooler hand shell fish sush as shrimp or scallops stored over produce and noodles. In the prep unit on the grill line there was raw crab stored over cut produce.
Corrective Actions: Maintain separartion of all food items based on final cooking tmperature and species. Even if a food item is cooked there is a risk of contamination based on allergns. If a person is allergic to shellfish then a potential contact of the noodles may cause an allergic response.
23: 830 The facility had a couple of items in the walk-in cooler that were undated. The duck and ribs in both the cooler and freezer were not dated for a date of prep, freeze or thaw.
Corrective Actions: The facility typically prepares these food items in advance to be fully cooked and then freeze them for future use. In both the frozen and thaw items there was no date indicating when they were prepared, frozen and then thawed. Each of these changes requires a date to determine the shelf life of the prepared product.
Date the item when individually wrapped for the cook date and thaw date if applicable.
33: 810 The facility was storing freshly cooked fried chicken tighly covered in the walk-in cooler that has trapped heat which will prolong the cooling cycle. Several more deep trays of fried chicken were left out on counters and in speed racks uncovered in the kitchen area which were not going to meet the cooling timed threshold if not placed under refrigeration.
Corrective Actions: The facility must leave food that is set aside for cool uncovered and under refrigeration to allow food to rapidly and effectively cool within the timeframes required. The manager placed the food out in the kitchen in the walk-in cooler as recommended and removed the tight plastic covering for the other food items to allow for a more rapid cooling.
39: 3150 The facility had multiple canned products stored in the basement that were heavily dented. Dents existed around the top and bottom seals, along the center sections, and came to a point.
The products were not separated from the other cans in good condition as required.
Corrective Actions: Failure to segregate these cans from the in service good condition products risks thier use in the food facility. Dented cans, especially ones arounds the top or bottom seal, creates an environment that promotes growth of certain pathogens that may lead to illness or death.
Separate the cans from other in service items by placing them on thier own shelf and return for credit or discard.
Additional Comments
Facility is looking into repairing seal around outer door in walk-in cooler.
Food Temperatures
| Description | Temperature | State of Food |
| Sushi Tuna | 47 °F | Cooling |
| Fried Chicken | 189 °F | Cooking |
| Fried Rice | 147 °F | Hot Holding |
| Imitation crab | 37 °F | Cold Holding |
| Peaking Duck | 39 °F | Cold Holding |
| Fried Chicken | 101 °F | Cooling |
| Sushi Rice, pH 4.2 | 101 °F | Hot Holding |
| Lo Mein | 42 °F | Cold Holding |
| Tempura Batter | 39 °F | Cold Holding |
| Ell | 39 °F | Cold Holding |
| Spare Rib bits | 42 °F | Cold Holding |
| Tuna bits, sushi | 41 °F | Cold Holding |
| Ribs | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 100 | Chlorine | 118 °F |
Equipment Temperatures
| Description | Temperature |
| Large Freezer, Basement | -1 °F |
| Sushi Cooler | 44 °F |
| Walk-in Cooler #1 | 36 °F |
| Walk-in Cooler #2 | 40 °F |
| Sushi Under Counter Coolers | 41 °F |
| Refrigerator, Basement | 40 °F |
| Chest Freezers | 4 °F |
| Walk-in Freezer | 10 °F |