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)) The facility had a wide variety of priority violations noted during the inspection that were entirely preventable had active managerial control been implemented and enforced. The facility was noted to have cold holding issues, mold and other biological growth on food and drink items and improper date marking/disposition pactices.
Corrective Actions: The facility must train and enforce employees in their responsibilities to maintain a clean and safe food service environment. The facility must address all alleged violations noted in the inspection and correct them by the follow-up inspection.
13: 260 The facility had several food items in the walk-in cooler exposed and contaminated with mold or other biological cointaminates such as : Sangria, tomato sauce, yogurt, and canned drinks that had burst.
Corrective Actions: The food items listed were considered unsafe for consumption and were directed to be discarded immediately. Manager agreed and discarded as recommended.
15: 0580 (A) The facility had a single use glove stuck inside a container for serving pickles and was using this glove to collect and serve to customers.
Corrective Actions: The facility must onyl use gloves for one single use and not for repeat serving uses nor leave a single use item inside a container to serve or collect food. The pickles were discarded and gloves removed from the walk-in cooler.
16: 1770 (A) The facility had serving utensils, knives, and food containers covered in grease, dirt, food residue or some biological contamination in use at the kitchen.
Corrective Actions: The facility must always clean food contact surfaces every four hours or when items become heavily soiled in use and before the next use or sevice. The facility was directed to immediately take down items noted and clean at the 3-compartment sink as recommended.
16: 1780 The walk-in cooler and shelving equipment inside were covered in dust, mold and other contaminates along its surfaces, inside food containers, on canned beverages and other items.
Corrective Actions: The facility was directed to remove moldy or contaminated items and discard them, the shelving and all other items will be required to be removed, washed-rinsed and sanitized. The walls and other surfaces of the walk-in cooler will be washed and sanitized to remove the excessive build up of biological growth throughout the system.
22: 0820 (A2) The kitchen had a prep cooler located closest to the front door set at 46°F and all food items inside were holding at ~50-511°F. Food items include: meatballs (51°F), Cut Tomato (51°F), Potato Salad (50°F) and Mac Salad (50°F). These items and others inside that are TCS were noted in discussion.
Corrective Actions: All food items outside the required 41°F or below that are TCS must be discarded. The prep cooler was reset to hold at ~36°F and food items were removed to a new properly cold location until ready for use. The manager agreed to discard food items in question and monitor items routinely for temperature abuse.
23: 830 The facility had not been enforcing a date marking system at all throughout the facility as required. Nearly all items were not dated for day of prep or date for disposition as required.
Corrective Actions: Food items prepared in house must be labeled at all times to determine date disposition and may not exceed 7 days from the date of prep. Manager will go around and date food items made within the last 24 hours and address issues with staff who have not been enforcing this requirement.
39: 610 The facility had food items stored in the walk-in cooler uncovered in an environement inundated with dust, water or biological contamination that covered the walls, shelving, vents and containers.
Corrective Actions: The facility must cover all food items stored at all times unless it is cooling. The facility must only store food items in locations that do not present a hazard to food items through dust or other environmental contaminates. Clean the surfaces in the cooler equipment to remove sources of environmental contamiantes.
49: 1770 (C) The facility had a large amount of grease, food debris and residue built up along the non-food contact surfaces such as hot holding steam wells, sides of prep coolers, along the edges and surfcaes of the cooler equipment and grills.
Corrective Actions: These areas must be routinely cleaned to remove excess build up of food debris, grease, dirt or other sources of potential contamination.
55: 3180 The facility had several inches of grease, grim and food residue build up under the grill and on top of cardbaord. The walls, floors and under all equipment had grease, food debris and residue along the these surfaces that are in cleaning at earliest possible moment.
Corrective Actions: The facility must schedule a time or during slow operation to remove equipment from their current location and clean all areas to remvoe these build uop of contamiantes. Manager agreed to schedule time over the weekend.
Additional Comments
The facility is directed to present a cleaning plan and training regiment by the follow up inspection to prevent future wide spread abuse of the facility. If operations are not corrected to meet the minimum safe standards in a food facility then further action may be taken to address concerns.
Food Temperatures
| Description | Temperature | State of Food |
| Tuna Salad | 42 °F | Cold Holding |
| Ham | 40 °F | Cold Holding |
| Cut Tomato | 51 °F | Cold Holding |
| Roast Beef | 41 °F | Cold Holding |
| Cut Cheese ( Provalone) | 42 °F | Cold Holding |
| Potato salad | 50 °F | Cold Holding |
| Mac Salad | 50 °F | Cold Holding |
| Meatballs | 51 °F | Cold Holding |
| Rice | 42 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | 100 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Prep Cooler (Front) | 50 °F |
| Prep Cooler Grill | 41 °F |
| Walk-in Cooler | 42 °F |
| Walk-in Freezer | 5 °F |
| Prep Cooler (Meat) | 41 °F |