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 raw shell eggs stored with fresh produce in the walk-in cooler. The eggs were stored side by side with the produce or over buckets of partially sealed food products.
Corrective Actions: Eggs must always be stored by themselves and at the lowest point when sharing a shelf with other unlike food products. Maintain separation of raw food items based on final cooking tmperature and species to avoid cross-contamination.
16: 1780 The facility was not cleaning the ice cream machine components every four hours as required. The internal machine parts were being cleaned weekly according to the owner.
The facility had in use utensils stored with the handle facing in the food items or no handle present in soy sauce, seafood salad or cream chesse fillings. These utensils were kept in the food for constant use and not cleaned or replaced.
Corrective Actions: All food contact surfaces must be cleaned every four hours as required. If the food contact surface is maintained at 41°F or below it may be cleaned once every 24 hours as allowed by this regulation.
No utensil may be stored in food items that is not actively in use and any utensil stored for in use items must be cleaned and replaced every four hours.
Remove the utensils and discard the food items that are potentially contaminated by improper handling as required. Ensure that all food contact surfaces such as the ice cream dispensing nozzle and other components are cleaned every four hours.
35: 790 The facility was thawing ROP tilaipia in the sushi cooler without emoving the fish from the sealed package,.
Corrective Actions: All ROP fish items must be removed completely from the package before thawing to prevent potential anaerobic bacteria from contaminating the food items. Owner discarded the food items as recommended.
43: 550 The facility was storing single use cups as serving utensils in sauces with the entire cup submerged in the sauce. There was scoops and spoons in other food items in the walk-in cooler with the handle touching the food items and they had been left in there over night.
Corrective Actions: Only store serving utensils in food items that are multiuse, have a handle and the handle is always facing out of the food item. Clean the serving utensils every four hours as required. Manager corrected on site.
49: 1770 (C) The facility needs to improve cleaning of the non-food contact surfaces of all equipment handles and drawers. The handles, drawers, and shelving are soiled with excess food debris or residue.
The hood vent system needs professional cleaning as it has not been done so in over 6 months and signs of build up is present on the system
Corrective Actions: Clean all handles, shelving, racks and other areas nogted during the inspection. Handles are vital points of transmission due to a high contact point before and after food prep.
Schedule a hood cleaning to be done by next inspection.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| Shrimp | 41 °F | Cold Holding |
| Sushi Rice pH 4.2 | 87 °F | Hot Holding |
| Gyoza | 149 °F | Hot Holding |
| Sweet and Sour Chicken | 41 °F | Cold Holding |
| Seafood Salad | 42 °F | Cold Holding |
| sushi Tilapia | 33 °F | Cold Holding |
| Fried Rice | 176 °F | Hot Holding |
| Sushi Salmon | 31 °F | Cold Holding |
| Egg Roll | 155 °F | Hot Holding |
| Hibachi Steak | 179 °F | Cooking |
| Chicken Skewer | 146 °F | Hot Holding |
| Lo Mein | 41 °F | Cold Holding |
| Melon | 39 °F | Cold Holding |
| Egg Drop Soup | 189 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Heat | 165 | Heat | 165 °F | ||
| Sani-Bucket | Chemical | 150 | Quaternary Ammonia |
Equipment Temperatures
| Description | Temperature |
| Walk-in Cooler | 41 °F |
| 2-Door Cooler | 41 °F |
| Hot Box | 155 °F |
| 2-Door Cooler Forward | 37 °F |
| Walk-in Freezer | 5 °F |
| Drawers | 36 °F |
| Prep Unit | 40 °F |
| Meat Walk-in Cooler | 39 °F |