307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Risk Factor
Observations & Corrective Actions
15: 470 The facility had raw chicken stored in the grill drawers over top of fresh produce such as sliced tomatoes and mushrooms. IN the small prep unit next the the grill there was raw fish stored over pineapple and salsa.
Corrective Actions: Maintain proper separation of all raw food items from other unlike species and produce. Separation is based on not only final cooking tmperature, raw chicken from raw fish, but allergn risk. This is why we maintain separation and segregation of raw food products from other raw meat and produce.
22: 0820 (A2) The facility had multiple food items stored in the walk-in cooler that were above the required cold holding tmperature. They include: shredded chicken (44°F), Mash Potato (45°F), Beef Marinaid (45°F), Beef Stock (44°F).
At the chip making station the facility had the white sauce and salsa stored in 5 gal buckets in small ice baths. These items were pulled from the walk-in cooler and were observed to be holding at 43-44°F.
Corrective Actions: Maintain all food items below 41°F at all times. Food items were in the temperature abuse zone for an unknown period of time and shall be discarded as recommended. The manager on site agreed to discard these items.
It is recommended that any food items prepared in the facility follow the strict cooler guidance described during the inspection and over past inspections to ensure that any previously prepared hot food is proper cooled to meet the cold holding standard.
The large buckets of white sauce and salsa should be swapped for smaller continaers that can be completely covered by an ice bath to maintain proper cold holding.
23: 830 The facility was improperly date marking food items. Multiple food items had several date marking labels on them which leads to confusion on actual prep date. This include the mash potatoes, salsa, cooked meats, and other food items. Some items were dated with a past date and also a future date.
Corrective Actions: When preparing food items and labeling them as required make sure that ionly one label with the correct date is listed. The food items inquestion were discarded as recommended.
Additional Comments
A new employee health policy and SOP for the vomit/diarrhea spill incident was provided to the manager on site.
Food Temperatures
| Description | Temperature | State of Food |
| Tilapia | 41 °F | Cold Holding |
| Diced Tomato | 40 °F | Cold Holding |
| Shredded Chicken | 44 °F | Cold Holding |
| Marinaid | 45 °F | Cold Holding |
| Sliced Tomato | 42 °F | Cold Holding |
| Chicken and Steak | 189 °F | Cooking |
| Guacamole | 56 °F | Cooling |
| Rancheros | 40 °F | Cold Holding |
| Beef Stock | 44 °F | Cold Holding |
| Mash Potato | 45 °F | Cold Holding |
| Rice | 169 °F | Hot Holding |
| Queso | 62 °F | Cooling |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 165 | Heat | 165 °F |
Equipment Temperatures
| Description | Temperature |
| Large Prep Unit | 40 °F |
| Walk-in Cooler | 38 °F |
| Walk-in Freezer | 7 °F |
| Small Prep Unit | 41 °F |
| Grill Drawer | 38 °F |