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 chicken stored over other meat products in the grill prep unit and in the walk-in cooler, stored over containers of pickles.
Corrective Actions: Maintain separation of raw food products based on final cooking temperature and species. This prevents inadverdent cross-contamination of allergn risks and ensures that all prepared food products are cooked high enough to nutralize associated pathogens common to the respective food items.
47: 1570 The walk-in cooler roofing material is separating at the combined joints. This crack runs the entire length of the walk-in unit and has been sealed in the passed. The roof material is separating away from the solid material due to age of the equipment, weather and normal use. The separation is causing an opening to appear along this seam which is now exposing the walk-in unit to weather, creating a risk for pest intrusion, and may create a difficult environment for the walk-in unit to remain cold.
Corrective Actions: The recommended action is to repair the walk-in cooler unit's roof as recommended by the manufacturer. This may be done in any way to effectively seales the entire unit from outside air, water, weather, pest and any other risks associated.
In the mean time, the recommended temporary repair is to seal this seam with weather proof tightly bonded sealant. This shall be done on the outside roof area where all seams are exposed, separating and or damaged. On the inside of the unit these seams will also be cleaned out and resealed to fill in the gaps. Sealing from both ends will help protect the unit from further damage until a long term repair or replacement is possible.
55: 3180 The walk-in cooler was soiled with old food debris, grease, and water on the flooring.
Corrective Actions: Clean the walk-in cooler to be free of all accumulation of debris, grease, food debris, trash and water. Maintain the environment clean at all times as recommended.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Mac Salad | 42 °F | Cold Holding |
| Potato Soup | 161 °F | Hot Holding |
| Tuna Salad | 41 °F | Cold Holding |
| Chili | 156 °F | Hot Holding |
| Chicken Nuggets | 41 °F | Cold Holding |
| Sliced Ham | 49 °F | Cooling |
| Pastrami | 40 °F | Cold Holding |
| Burger | 37 °F | Cold Holding |
| Slcied Tomato | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 50 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Small Sandwich Prep | 41 °F |
| Large Prep | 40 °F |
| Walk-in Cooler | 42 °F |
| Grill Prep | 41 °F |
| Display Cooler | 33 °F |