307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
15: 470 The facility had food items stored in the walk-in cooler and chest freezers left uncovered and exposed to the ambient air, condensation from equipment or at risk of splash, dust, drippings from other items.
In the walk-in cooler, there was raw shell eggs stored in direct contact wth produce.
Corrective Actions: All food items during storage must be properly protected from environmental sources of contamation by covering the food items. This may be done with plastic wrap, tin foil, or lids.
Review all food items in the facility and cover them during storage at all times.
Raw shell eggs must always be stored in a completly segregated and separated shelving unit. This is based on allergn risk and cooking tmperatures. Separate the eggs accoridngly as required.
23: 830 The facility did not have a date marking system in place as required. This is a repeat violation and has been noted several times before.
This includes sweet amnd sour chicken, spare rib bits, cut vegetables, sauces, and egg rolls.
Corrective Actions: The facility will need to date mark all food items to show the date of prep and maintain these food items no longer than seven days.
The facility may need to be placed on a risk control plan until such time as proper date marking is under consistent compliance.
47: 0960 (2-5) The facility had several food items stored in single use plastic non-food trash bags, food stored in orange juice jugs (heavily soiled), and in old cans.
Corrective Actions: The facility must only use approved food contatc surfaces that meet the NSF standards for food safe, durbale, and easily cleanable.
These materials such as the bags may impart chemicals during the storage process that are harmful.
The old cans are difficult to clean and risk corrosion for the unintended food item during storage.
The oranage juice jug does not meet the durbale and easily cleanable standard. The food item was directed for discard.
Remove the food items in question and only store food items in the NSF approved containers as recommended.
55: 3300 The facility had mutliple items stored around the facility that were on the floor, on food shelves, and preventing proper cleaning.
This includes maintenance tools, personal clothing, unused containers, old equipment, and other unncessary items.
Corrective Actions: The facility will need to sort through the materials stored in the facility to determine if it is used during normal food operations. The facility will need to properly store the items that are used during the operation in a more organized manner to facilitate proper cleaning.
Personal clothing and effects will need to be stored in a specific location and not along side food items.
Maintenance items will also need separated from the food srrvice items.
Unused or unecessary equipment will need to be removed from the facility.
55: 3180 the hood system has not be properly cleaned as required during the entire year. Owner states they have scheduled cleaning during the holdiay period when the close for several days.
The storage areas and the difficult to clean spot of the non-food contact equipment such as shelving, behind chest freezers or under other equipment are in need of cleaning.
Corrective Actions: The hood system must be maintained clean and in good working order by scheduling routine cleaning services that deep clean the entire interworkings of the hood system.
This enhances hood effecriveness, prevent excess accumulation of grease that may contaminate food items and prevent potential fires.
Will recheck during next visit. Post stickers and maintain a copy of the service report.
Clean the general facility to assist in maintaining the physical facility clean at the locations noted.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Spare Ribs | 36 °F | Cold Holding |
| Sweet and Sour Chicken | 38 °F | Cold Holding |
| Fried Rice | 155 °F | Cooking |
| Chicken | 37 °F | Cold Holding |
| White Rice | 156 °F | Hot Holding |
| Shrimp | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Chest Freezer | 0 °F |
| Prep Unit | 37 °F |
| Walk-in Cooler | 33 °F |
| Tall Freezer | -1 °F |