307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
1: 0070 (1-14) & (16)) Observed repeat violations. Person in Charge has not demonstrated knowledge of food safety and sanitation practices.
Corrective Actions: Become familiar with 12 VAC5-421-70 (listed below). Demonstrate knowledge by maintaining the following in compliance and having no repeat violations.
The person in charge shall ensure that:
1. Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under 12VAC5-421-2990;Pf
2. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination;Pf
3. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this chapter;Pf
4. Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing;Pf
5. Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt;Pf
6. Employees are verifying that foods delivered to the food establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented;Pf
7. Employees are properly cooking time/temperature control for safety food, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under 12VAC5-421-1180 and 12VAC5-421-1730 B;Pf
8. Employees are using proper methods to rapidly cool time/temperature control for safety food that is not held hot or is not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;Pf
9. Employees are properly maintaining the temperatures of time/temperature control for safety food during hot and cold holding through daily oversight of the employees routine monitoring of food temperatures;Pf
10. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified under 12VAC5-421-930 that the food is not cooked sufficiently to ensure its safety;Pf
11. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf
12. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified in 12VAC5-421-590;Pf
13. Except when approval is obtained from the department as specified in 12VAC5-421-450 E, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf
14. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties;Pf
15. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 12VAC5-421-80;Pf and
16. Written procedures and plans, where specified by this chapter and as developed by the food establishment, are maintained and implemented as required.Pf
(Correct by next inspection - May 1, 2024)
15: 790 Observed chicken thawing at room temperature on the drainboard of the 3 basin sink and shrimp thawing at room temperature in the basin of the first sink. During inspection, PIC moved the items to containers filled with water.
Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process. (Immediate Correction Needed - PIC Corrected by moving to the walk-in cooler.)
22: 0820 (A2) Observed cabbage and cooked pork holding at room temperature.
Corrective Actions: Store food in the refrigerator at 41F or below. (Immediate Correction Needed.)
43: 550 Observed utensils used for rice stored in room temperature water.
Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not TCS food. 6) In a container of water if the water is maintained at a temperature of at least 135°F. (Correct by next inspection - May 1, 2024.)
47: 1100 Observed cardboard boxes and metal cans used as food storage containers.
Corrective Actions: Obtain multi-use food storage containers and discontinue use of cardboard, metal cans, plastic bags, etc. (Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.) (Correct by next inspection - May 1, 2024.)
Additional Comments
The current permit to operate will expire 4/30/2024. To retain a permit to operate, the establishment must be in compliance with the VA Food Regulations. The Regulations can be found at this link https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/
Food Temperatures
| Description | Temperature | State of Food |
| Cooked chicken in cardboard box in walk-in cooler | 63 °F | Cooling |
| Eggrolls | 165 °F | Cooling |
| Yellow rice | 156 °F | Hot Holding |
| Cooked chicken in prep unit | 36 °F | Cold Holding |
| White rice | 158 °F | Hot Holding |
Warewashing Temperatures
Equipment Temperatures
| Description | Temperature |
| Walk-in cooler | 40 °F |
| Prep unit | 35 °F |