307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
5: 255 The facility does not have a vomit or diarrheal spill kit with response instructions.
Corrective Actions: Purchase a commercial kit or build your own self contained kit to respond to vomit/diarrheal incidents. Provided guidance handouts to manager.
23: 830 The facility was not enforcing thier date marking policy on nearly all of thier food products. The facility has a date marking system and a label making system but no product prepared in the last several days were dated. This includes all produce, meats, opened packages of wings or other food items.
Corrective Actions: All food items must be dated for a maximum seven day shelf life. This date exists from the date of opening or when any food item is alter via cutting, mixing or cooking. Date mark all food items according to store policy and ensure that they meet the food code standards of this regulation.
Any food item listed as keep frozen shall be done so unless it is slacking for use. Food items shall be dated for the date of thaw and then used within 7 days from that date.
23: 840 The facility had several items that were stored in the prep unit and walk-in cooler that were either past the labeled date of disposition ( Green Peppers 16 Jan 2024) or the food product could not be verified for date of prep ( Wings, Prep Unit).
Corrective Actions: These items were discarded as recommended due to time abuse. Recommend maintaining a referencable date marking system and discarding food products at the end of the listed date.
48: 1530 The facility does not have any chemical testing strips to monitor the concentration of sanitizing agent in the 3-compartment sink or sanitizer buckets.
Corrective Actions: Purchase and maintain a supply of test strips to monitor each new batch of sanitizer as required.
49: 1800 The facility had mulitple areas of non-food contact surfaces that are in need of cleaning. The shelving, gaskets and handles of all prep units, reach in cooler and the walk-in cooler are in need of cleaning from excess food debris or food residue.
Corrective Actions: Clean these surfaces to remove the build up of food debris, residue and other sources of contaminates from these surfaces. Recommend cleaning them weekly and wiping down daily to limit build up.
51: 2260 The 3-compartment sink is not air gapped as required at the final exit point of the drain line system. The plumbing system is directly connected to the drain port.
Corrective Actions: The 3-compartment sink shall be air gapped where required per these regulations. The unit is recommended to be air gapped at the final exit point, before the floor, by installing the gap where the current rubber coupling device is installed.
51: 2180 (A) The old tank on the floor by the 3-compartment sink, which is recessed, is piped and covered in duck tape.
Corrective Actions: The plumbing design and system of this tank shall be free of materials that are difficult to clean. Remove the duck tape and repair the system to be easily cleanable.
51: 2350 (ii) The 3-compartment sink's plumbing system is proned to leaking at connection points under each basin. The plumbing system is showing signs of build up along the threads and has a cracked pipe from the sanitizier drain line.
Corrective Actions: Repair the 3-compartment sink drain line system to be fully functional, free of breaks, leaks and meets the standards of the plumbing code.
55: 2830 The wall to floor junction of the walk-in cooler is missing the coving around its edges which has created an area of entrapment for food debris or soil.
This is a repeat violation noted over 1 year ago.
Corrective Actions: Spoke with the person in charge and discussed purchasing a coving to go around the edge and tightly seal down to prevent water entrusion and entrapment of soil or food debris.
This is a repeat violation. Correction was 90 days from the first write up. The facility will create a repair plan for this item and it will be followed up on by next inspection.
55: 2870 The walls of the facility are covered in an FRP board in the rear kitchen area. These plastic panels are separating from the old wall and are in need of repair.
Corrective Actions: Repair the walls by removing and replacing the old plastic boards or repairing the existing walls to be firmly sealed in place and creater a tight fitting, water impervious layer as required.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Green Peppers | 41 °F | Cold Holding |
| Wings | 40 °F | Cold Holding |
| Ham | 38 °F | Cold Holding |
| Sausage | 38 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment sink | Chemical | 200 | Quaternary Ammonia |
Equipment Temperatures
| Description | Temperature |
| Prep Unit | 40 °F |
| Walk-in Cooler | 42 °F |