307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Risk Factor
Observations & Corrective Actions
22: 0820 (A2) in the walk-in cooler for raw meat the facility had several food items prepared the previous day that were not holding below 41°F. Food items such as raw chicken (47-50°F), stuffed crab mix (50°F), marinated chicken (50°F).
Corrective Actions: These food items were noted to be out of temperature for greater than 24 hours and were marked for destruction. The owner agreed to discard the food items and monitor food in the walk-in cooler. The cooler itself was holding at 41°F in the rear but at ~44°F in the front by the door. Recommend lower the cooler tmperature to be 38°F and to monitor all food items for temperature at periodic intervals.
23: 830 The sushi cooler had raw tuna and salmon marked for use that was not dated. The owner suggested that the fish was dated int he freezer but removed and repackaged the prevous day to thaw and use by the end of the day.
Corrective Actions: All food items must be dated if kept longer than 24 hours. Despite food item being previously frozen and intedned for use by the end of the business day. When the fish is removed from the freezer the food item must have the thaw date labeled on the continair to determine final length of time for use. It is recommended that sushi grade fish be kept no longer than 24 hours due to quaility however a date on the food item must still be present. Owner agreed to change practice.
47: 1570 The walk-in freezer door and its threshold had faced signicant damage that has prevented the freezer from creating a tight seal. This improper sealing has manifested in a severe freeze over and frost on food items, the flooring has ice built up and the threshold has ice built up. The icing has warped the threshold, separated tiles and over frosted food.
Corrective Actions: The threshold and tiling of the walk-in freezer must be defrosted and repaired to create a tight and leak proof seal. This is will aid in temperature regulation, cease frosting of food and protect equipment from further damage.
49: 1770 (C) The facility had several non-food contact surfaces in the prep unit, coolers and the shelving that are soiled with old food debris, grease or other food residue on the sides, on the sheves, on the covering lids for the prep unit and bottoms of coolers.
Corrective Actions: Clean these surfaces to be free of excess food debrism residue or grease. Clean as often as necessary to maintain them clean or accumulate no more than a days build up.
53: 3240 in the male bathroom the toilet in the stalls have begun to separate from the flooring and have lost the calking seal around the base.
Corrective Actions: Carefully monitor the toilets in each bathroom to ensure that the fixtures are tightly formed in place and sealed around the base to prevent water intrusion or leaks from occuring.
55: 2790 In the main grill area there is tiling that has broken and separated by the hibachi grill. In the dish machine area there are also many tiles that have separated from the floor andare without grout that continually catch water between and under them. The coving around some locations by the dish amchine, behind grills or fryer equipement have coving that are separating or unsealed.
Corrective Actions: In order to create a safe and easily clweanable facility all the tiling in the kitchen area must be firmly set in place with mortar and properly grouted to create a smooth, durable and easily cleanable surface. The facility will need to create an action plan to cease operations long enough to repair the flooring in the kitchen areas noted and around all other areas that face similar issues for the tiling or coving.
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Food Temperatures
| Description | Temperature | State of Food |
| Grilled Chicken | 156 °F | Hot Holding |
| Melon | 42 °F | Cold Holding |
| Lo Mein | 46 °F | Cooling |
| Hibachi Chicken | 172 °F | Cooking |
| Sushi rice pH:4.2 | 88 °F | Hot Holding |
| Raw chicken | 47 °F | Cold Holding |
| Roast Beef | 88 °F | Reheating |
| Salmon | 39 °F | Cold Holding |
| Milk | 38 °F | Cold Holding |
| chicken Skewer | 40 °F | Cold Holding |
| Stuffed Shells | 161 °F | Hot Holding |
| Greens | 176 °F | Hot Holding |
| Stuffed Shell Mix | 50 °F | Cold Holding |
| Seafood Salad | 40 °F | Cold Holding |
| Fried Chicken | 179 °F | Cooking |
| Raw marinated Chicken | 50 °F | Cold Holding |
| tuna | 39 °F | Cold Holding |
| Egg Drop Soup | 188 °F | Hot Holding |
| Meatloaf | 158 °F | Cooking |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 170 | Heat | 160 °F |
Equipment Temperatures
| Description | Temperature |
| Grill Drawers | 40 °F |
| glass Cooler desserts | 40 °F |
| 2-door Glass Cooler | 41 °F |
| Hot Box | 158 °F |
| Walk-in Cooler #2 | 44 °F |
| 2-Door Cooler | 40 °F |
| Walk-in Cooler #1 | 42 °F |
| Walk-in Freezer | 6 °F |
| Main Grill Prep unit | 40 °F |