307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
22: 0820 (A2) The rear two door glass cooler in the back kitchen was holding at ~50°F during the visit. The facility had multiple containers of food prep in there from the morning and several food items prepared and maintained in the unit the previous night. The food items from the preivous night include: Seafood Salad (48°F), Noodles (48°F), Yams (48°F). All other food items that were TCS were over temp and some items were non-TCS.
Corrective Actions: The items that were prepared in the morning or pulled from the walk-in cooler were allowed to be moved to a new cooler and cooled as recommended. Manager agreed and mvoed food items. Remaining food items that were TCS and prepared over 24 hours prior were discarded as recommended.
Remove items that are TCS from the unit, repair the unit and ensure that it is capable of holding below 41°F at all times before returning to service.
39: 530 The facility had blanched broccoli stored in the grill drawers and submerged in water.
Corrective Actions: The food item was discarded as recommended. No food item that is not previously approved by the regulations shall be stored submerged in water.
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 gaskets in the reach in coolers are soiled and in need of cleaning.
Corrective Actions: Clean all handles, shelving, racks and other areas noted during the inspection. Handles are vital points of transmission due to a high contact point before and after food prep. Gaskets are prime breading ground for bacteria due to dark, moist environemnt with a risk of food traping.
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Food Temperatures
| Description | Temperature | State of Food |
| Noodles | 38 °F | Cold Holding |
| Seafood Salad | 48 °F | Cold Holding |
| Fried Rice | 161 °F | Hot Holding |
| Sushi Rice, pH 4.2 | 110 °F | Hot Holding |
| Fried Chicken | 41 °F | Cold Holding |
| Imitation Crab | 39 °F | Cold Holding |
| Noodles | 48 °F | Cold Holding |
| Rice Noodles | 41 °F | Cold Holding |
| Yam | 47 °F | Cold Holding |
| Mac Salad | 42 °F | Cold Holding |
| Seafood Salad | 40 °F | Cold Holding |
| Teriyaki Steak and Shrimp | 191 °F | Cooking |
| Rice | 152 °F | Hot Holding |
| Melon | 37 °F | Cold Holding |
| Chicken on Stick | 145 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Heat | 170 | Heat | 162 °F |
Equipment Temperatures
| Description | Temperature |
| Walk-in Cooler #1 | 40 °F |
| 2-Door Cooler Front Grill Area | 36 °F |
| Walk-in Freezer | 10 °F |
| 2-Door Cooler Glass, Center Kitchen | 40 °F |
| Walk-in Cooler #2 | 41 °F |
| Grill Drawer | 40 °F |
| 2-Door Cooler, Glass Rear Kitchen | 50 °F |