307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
8: 170 Employees were observed washing their hands at the 3-compartment sink filled with soiled dishes and next to food.
Corrective Actions: Hand washing must only be performed at the designated hand washing stations. At no time should employees be washing their hands at the 3-compartment sink and especially when risking cross contamination with ready to eat food.
8: 140 When employees were observed washing their hands they were doing so with little to no soap, for less than 15 seconds and at the wrong location.
Corrective Actions: Employees must properly wash thier hands with warm soapy water for 15 seconds or longer to ensure that thier hands are cleaned effectively. Manager assisted in correcting employees on hand washing procedures.
9: 450 Employee's were observed handling lo mein noodles in the 3-compartment sink, which was not clean, with thier bare hands and preparing it for service. Following this, another employee was observed handling ready to eat sesame chicken with thier bare hands and sending it for service.
Corrective Actions: Employees were directed to stop the actions and discard the food items contaminated with thier bare hands. They were then told when handling ready to eat food items they must wear unsoiled gloves to handle the food or a serving utensil. Managers must enforce this measure to protect public health.
15: 470 Raw shell eggs were stored overtop or directly next to produce, wontons and other food items in the second walk in cooler. The raw shell eggs in the cardboard containers were soiled with residue and broken shells that only increase the risk of cross-contamination of the poultry product and increases risk of an inadverdent allergin exposure.
Corrective Actions: Raww shell eggs must always be kept separated from all other raw meat products of unlike species, away from fresh produce and be kept in clean containers. Remove the eggs from the produce and maintain them separated at all times. If eggs are used then the shells must be discarded and not kept in the same container. Continers were cleaned and manager will determine proper organization for the eggs in the walk in cooler by the follow-up inspection.
23: 830 The facility was inconsistently utilizing their date marking system for various food products that are kept for longer than 24 hours.
Corrective Actions: All food items kept for more than 24 hours must have a date labeling the date of prep, date of freeze and date of thaw to determine it's disposition. Review your food inventory to account for all the dates required and educate staff on proper dating procedures.
33: 810 The facility was storing freshly cooked fried chicken and lo mein 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.
41: 570 Wiping clothes were kept on counters during use that are soiled with food debris, residue, hands and other contaminates. The clothes were not kept in sanitizing buckets which are specifically designed to allow cloths to be used without risking potentially contamination of the food contact surfaces from a soiled cloth.
Corrective Actions: The cloths must be kept in a properly concentrated sanitizer soluition between uses to eliminate spreading potential contamination from the cloth to other surfaces. Create sanitizer buckets and keep all in use cloths in them between uses as recommended.
49: 1770 (C) The facility had counters, shelving and shelving mats in the walk-in cooler soiled with food debris, residue and trash that must be removed to protect against environmental conmaintion contacting food items during storage, prep or service.
Corrective Actions: Clean these surfaces at an increased frequency to remove the build up of excess sources of contaminates as recommended.
55: 2820 The downstairs basement area has ceiling tiles removed, broken, or completely missing in several location which has exposed single service items, food, and cold holding equipment to water and sewer lines. The rafters, steel beams and other utility lines are unnecessarily exposed in areas subject to increased moisuture.
Corrective Actions: Cover these areas to protect service items from moisture, sewer and water lines or any other utility line which may risk the service operation. Cover the area with tiles that are durable and easily cleanable as recommended.
55: 2790 By the main grill line there is a large spot of broken, missing or loose quarry tiles that is in need of repair. This has created a trap for grease, food and other contmainates which are not easily removed.
Corrective Actions: Clean the area where these tiles are in disrepair. Repair the surface itself to meet the minimum criteria of smooth, durable and easily cleanable. Recommened replacing with new tiles, grouting the areas and sealing. Where any other areas of heavily eroded grout has occured then these areas should be repaired as well.
55: 3180 the facility has had serveral location in the main kitchen area and in the basement sotrage area that is soiled with food debris, grease and trash. These areas are primarily around the wall to floor junction and under equipment. IOn the basement there is a specific spot by the chest freezers that has a large plastic contianer filled with moldy water which appears to have come from some leak in the service lines by the location.
Corrective Actions: Clean the facility to remove the excess sources of potential conamination from the enviroment and do so going forward at an increased frequency as recommended. Remove the stagnat contaminated water container from the basement and clean around the area where the spill or leak occured.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| roe | 38 °F | Cold Holding |
| sushi rice pH 4.0 | 71 °F | Cold Holding |
| Fried Chicken | 96 °F | Cooling |
| Lo Mein | 51 °F | Cooling |
| Tuna | 37 °F | Cold Holding |
| White rice | 40 °F | Cold Holding |
| Wings | 40 °F | Cold Holding |
| Mixed Vegeatbles | 41 °F | Cold Holding |
| Salmon | 40 °F | Cold Holding |
| Mushrooms | 40 °F | Cold Holding |
| Sesame Chicken | 177 °F | Cooking |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 100 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Chest Freezers | 5 °F |
| Walk-in Cooler #2 | 38 °F |
| Prep Unit Small | 39 °F |
| Glass Cooler | 40 °F |
| Walk-in Freezer #1 | 11 °F |
| Walk-in Cooler #1 | 37 °F |
| Walk-in Freezer #2 | 8 °F |