307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Risk Factor
Observations & Corrective Actions
9: 450 The sushi bar area had an employee prepping cucumber with their bare hands.
Corrective Actions: At no time shall employees contact ready to eat food items with thier bare hands. All hands must be properly washed and gloved before touching ready to eat food items. Manager on site corrected when pointed out. Food items were discarded as recommended.
16: 1780 The facility was using the three compartment sink to wash dishes in one side of the basin and then prep raw shrimp in the other far basin. The shrimp side basin was at risk of contamination with the washing basin due to employee washing dishes during the prep.
Once prep work was completed the basin used for prep was not washed-rinsed and sanitized before returning to dish washing functions. At that time the sink was then returned to prep for a new batch of shrimp and once again the basin was not sanitzed between uses.
Corrective Actions: The facility must employee proper contamination control if they plan on using the 3-compartment sink as a raw prep station. The 3-compartment sink must be completly emptied, washed-rinsed and then sanitized before processing food items. Once food items are prepped then the basin will need to be one again washed-rinsed and sanitzed before returning to normal operation. The process will repeat itself for every change of function.
At no time shall washing be performed when food is being prepped to prevent any potential cross-contamination from the sinks.
16: 1770 (A) The facility had the drinking ice machine in the basement which had the scoop stored handle in the ice and the ice machine itself was soiled with biological growth along the dispensing tray and door.
Corrective Actions: The facility will need to drain the ice machine, wash-rinse and sanitize it before refilling and returning to service. The ice scoop will need to be stored in an exterior bucket/container or stored handle out in an approved container in the machine.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Salmon | 45 °F | Cooling |
| Crab | 41 °F | Cold Holding |
| Fried Chicken | 41 °F | Cold Holding |
| Tuna | 44 °F | Cooling |
| Egg Drop Soup | 167 °F | Hot Holding |
| Eel | 39 °F | Cold Holding |
| Rice | 40 °F | Cold Holding |
| Chicken | 40 °F | Cold Holding |
| Wonton | 40 °F | Cold Holding |
| Fried Chicken | 198 °F | Cooking |
| Scallops | 40 °F | Cold Holding |
| Sweet & Sour chicken | 115 °F | Cooling |
| Sweet and sour Soup | 158 °F | Hot Holding |
| Egg Roll | 41 °F | Cold Holding |
| Bamboo Shoots | 37 °F | Cold Holding |
| Lo Mein | 41 °F | Cold Holding |
| Chicken and Brocolli | 189 °F | Cooking |
| Rice | 136 °F | Hot Holding |
| Spare Ribs | 39 °F | Cold Holding |
| Shrimp | 40 °F | Cold Holding |
| Octopus | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 100 | Chlorine | 120 °F | ||
| 3-Compartment Sink | Chemical | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Small Prep Unit | 40 °F |
| walk-in Freezer | 3 °F |
| refrigerator | 40 °F |
| walk-in Freezer#2 | 7 °F |
| Walk-in Cooler #1 | 40 °F |
| 2-Door Glass Cooler | 39 °F |
| Walk-in Cooler #2 | 38 °F |
| Chest Freezer | 2 °F |
| Large Prep Unit | 39 °F |