307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
2: 55 The facility does not have a certified food protection manager on staff as required.
Corrective Actions: Train a manager in an ANSI certified food protection manager course as required to promtoe and enforce proper food safety within the facility.
8: 160 Employees were observed cleaning dishes and then returning to work without washing their hands in the 3-compartment sink area.
Corrective Actions: Due to lack of sink at the wash station employees are not provided with an easily accessible hand sink for proper hand washing. Employees must wash thier hands qwhen changing tasks such as after cleaning dishes and then returning to food service.
10: 2280 The facility had removed the handsink by the 3-compartment sink and now only has one sink for the entire kitchen area for handwashing.
Corrective Actions: Replace the hank sink at the three compartment sink location to facilitate proper hand washing at the prep station, dish washing and can opening areas. Priority fix time limit.
16: 1770 (A) The facility had not properly cleaned the plastic containers for some food items by having the old food stickers still stuck ion the container which had no signs of water damage or had not been removed before returning to use.
Corrective Actions: Employees must fully and properly wash all food containers after each use. The facility may not reuse containers even with refilling the container with the same food item previously stored within it. Clean the food contact surfaces completely by removing all indictaions of previous items, wash- rinse and sanitize then air dry before returning to service.
39: 3150 The facility had severely dented cans stored for service on the racks by the can opener.
Corrective Actions: Remove and segregate the distressed merchandise from use until credit can be given or food item is discarded. Secure a designated location from these items and train staff to place them there and not on the products awaiting service.
51: 2200 At the service sink the facility has a hose extending into the catch basin that sits below the lip.
Corrective Actions: In order to prevent potential back flow siphonage at the service sink the hose must be cut to sit above the lip of the basin.
54: 2640 The outside dumpster has been lit on fire over a month ago which has melted the lids, doors and prevents the receptacle from being properly constructed as required.
Corrective Actions: Order a new outside refuse container that is able to meet the guidance of durable, easily cleanable, have tight fitting doors and lids. Maintain the area around the dumpster clean and clear.
54: 2700 The facility's outside storage location for refuse containers is in a state of disrepair that has led to excessive holes in the concrete that is collapsing into mud.
Corrective Actions: Repair the solid surface of the dumpster area to be in a complete solid surface, sloped to drain and maintain the area clean.
55: 3220 The facility had mops stored directly on the floor wet in the service sink area.
Corrective Actions: Hang all mops to air dry after use in the service sink area as required.
55: 2830 The wall to floor junction of the walk-in cooler is missing the coving around its edges which has created an area of entrapment for food debris or soil.
Corrective Actions: Ckean the surfaces in the walk-in cooler to remove the debris and replace the coving in the walk-in cooler, seal the edges and then maintain the area clean.
Additional Comments
Contact the wastewater treatment facility of Lynchburg to determine location of grease interceptor. If no trap or interceptor exisits then determine if the city will require one and obtain a letter stating thier determination.
Food Temperatures
| Description | Temperature | State of Food |
| Cut Tomato | 40 °F | Cold Holding |
| Peppers | 40 °F | Cold Holding |
| Ham | 38 °F | Cold Holding |
| Sausage | 38 °F | Cold Holding |
| Wings | 32 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | 200 | Quaternary Ammonia |
Equipment Temperatures
| Description | Temperature |
| Walk-in Cooler | 36 °F |
| Prep Unit | 40 °F |