307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 3020 At the rear hand washing station the facility had the hand sink blocked by unnecessary items such as cardboard old containers and other equipment. The handsink was also without hand soap readily available.
Corrective Actions: the owner resupplied hand soap as required at the hand sink. Ensure that the hand sink is unobstructed by any item that may impede hand washing.
15: 470 Food items stored in the facility were kept in the walk-in coole, prep unit, and freezers uncovered or stored in such a manner that raw unlike species were stroed over top of one another, such as raw chicken stored over beef, fish or on the same shelf.
Corrective Actions: When protecting food items during storage the facility must ensure that all food items are protected from cross contamination, allergn risks and other environmental exposure. Upon follow up all food items must be covered and separated based on final cooking temperature and segregated by species.
16: 1770 (A) The facility had ready to eat food items such as gyoza, fried chicken, raw chicken and grilled chicken stored in food containers that were soiled to sight and touch. These containers were soiled on the inside, around the edges, outside and on the lids.
Corrective Actions: When cleaning food contact surfaces it is imperative that all areas on the surface are completely cleaned before resturning to service. Having food containers soiled and then exposing the new food items to soiled containers will create an environment where pathogens may grow. Owner will remove food items from service and properly clean by follow up.
23: 830 The facility had abandoned proper date marking of nearly all food items in the facility. Undated food items are impossibkle to determine age such as fried chicken, sauces, or any other food item prepared in house. In the case of th sauces, they were dated for 28 March 2023.
Corrective Actions: When implementing a date marking system it is imperative that every item prepared in the facility is clearly labeled for disposition. This will enable proper monitoring of expire items and prevent the service of said items which may be contaminated from spoilage organaism. The date marking system must be implemented to show each item has a maximum 7 day shelf life. Facility has a small window to correct issue before impoundment of food items may occur.
39: 560 The facility had the egg rolls and fried chicken stored in the walk-in cooler with pieces of plastic, paper bags or other napkins stored underneath of them to trap grease or excess oils.
Corrective Actions: All food items stored for the next service must never have single use napkins, paper bags, or linens stored underneathe of them. These items may collect the oils, grease or other residue and promote biological growth. Remove the items and only store food on approved food contact surfaces.
45: 1750 The facility was using cardboard boxes to store cooked food items in the reach in freezer.
Corrective Actions: Cardboard is not an approved food contact surfaces as it is not durable nor easily cleanable. the food items store in the cardboard must be removed and an approved food safe container must take place for any food storage container. Owner will correct by follow up.
47: 1060 In the walk-in cooler the facility had tarps hung up as a covering for the shelving, on the bottoms of the cooler floor, and as a curtain inside of the cooler by the door. The tarps are heavily worn, soiled and in disrepair.
Corrective Actions: The facility must remove the traps from the walk-in cooler as they are heavily soiled, worn, and not easily cleanable nor durable. Remove them and only rely on the interior original design of the walk-in cooler. If the walk-in cooler's floors, walls, or door are heavily damaged then they ust be repaired or replaced to meet manufactuer specifcations and the requirements of this regulation.
49: 1770 (C) The facility had aseveral loction in the kitchen's non-food contact surfaces that are in need of cleaning. the main prep unit must be thuroughly cleaned to remove excess spills from sauces, food debris and other residue from the bottom of the cooler. The shelving on the prep tables around the prep unit are soiled with old food debris or residue during cooking that are also in need of cleaning. The hood vents above the grill and fryer are soiled with grease and are beginning to drip down onto walls and other surfaces. In the walk-in cooler the walls, floors and shelving are all in need of cleaning.
Corrective Actions: Remove the unecessary items from around the units and inside them. Clean the surfaces of all the non-food contact equipment such as the prep tables, prep unit, hood vents, and the walk-in cooler's walls, floors, and shelving. Clean these areas to be clear of excessive debris, residue or grease.
55: 3300 In the kitchen area there is a large amoutn of unnecessary items stored on the shelves, in the dry storage area, old broken equipment, and cardbaord stored around.
Corrective Actions: Remove all unnecessary items not related to the daily operation of the food facility from the kitchen area. You may keep any item so long as it is of direct use in the kitchen otherwise it must be removed from the kitchen area to free up space and provide a clean working environment.
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Food Temperatures
| Description | Temperature | State of Food |
| Gyoza | 41 °F | Cold Holding |
| Sauces | 39 °F | Cold Holding |
| Rice | 201 °F | Cooking |
| Fried Chicken | 181 °F | Cooking |
| Cut Vegetables | 40 °F | Cold Holding |
| Egg Roll | 40 °F | Cold Holding |
| Grilled Chicken | 40 °F | Cold Holding |
| Egg Drop Soup | 155 °F | Hot Holding |
| Sweet and Sour Chicken | 124 °F | Cooling |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Walk-in Cooler | 41 °F |
| Reach in Freezer | 6 °F |
| Prep Unit | 41 °F |