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 manager on site and others were not properly enforcing good food safety practices in the facility. There were several priority alleged violations observed during the inspection and despite the facility having been informed of these deviations in the past the same violations were observed again.
Corrective Actions: The managers and persons in charge must routinely monitor the flow of food in the facility, review employees work and enforce all regulations during normal operation. The manager on site was informed of the violations noted during the inspection and began working to correct them. Active managerial control is essential to create a safe and efficient food operation.
9: 450 Servers were observed handling the tortilla chips for the table with thier bare hands were preparing them for service in the basket.
Corrective Actions: Bare hand contact of ready to eat food items is never authorized. Serves must use tongs, tissue paper or other dispensing method to place chips in the basket. Then they must not touch the chips with thier hands to "resettle them" once in the basket.
15: 470 The facility had food items improperly stored and segregated in the walkin cooler with raw chicken store over fresh produce, over raw beef and raw beef stored with shrimp.
Corrective Actions: Food items must be separated and segregated based on final cooking temperature and species. Raw chicken and other poultry products must be stored at the lowest point on the shelving and with no other raw meat item. Manager was made aware of the issue and directed an employee to correct the issue.
20: 800 Shredded chicken was placed in the walk-in cooler, which was prepared at ~1000-1100 according the the manager. At 1345 the chicken was temping at 86°F.
Corrective Actions: The chicken was not properly cooling as it was left out in the ambient air in the dry storage area. Once placed in the walk-in cooler it was tightly wrapped in plastic wrap and stored on a speed rack which was full of other food items.
22: 0820 (A2) In the walk-in cooler the facility was stored 8 large multi gallon containers of salsa, beef marinaid, slasa verde, burrito sauce, and other sauces that were temping at a range of 44-57°F during check.
Corrective Actions: These items due to the large size, improper cooling and either lack of date or being prepared greater than 24 hours prior were in violation of proper cold holding. The manager on site was taken through each container of food and shown the final temperature of each one to show that the food items were not properly cold holding. The manager observed the action and then agreed to voluntairly discard them due to potentially being unsafe.
23: 830 The facility was employing an inconsistent date marking system of the food items prepared greater than 24 hours prior. Food items such as the majority of the salsas or other sauces, queso, prepared vegetables were either not dated or dated in a manner than had no listed date but only a sticker which is difficult to determine.
Corrective Actions: The facility must employee and maintain a proper, enforcable and easily distinguishable date marking system that details on every food item prepared in house the date it was made, not just day. This is to determine dates of disposition and to ensure that the timing for food item to cool or cold hold is enforced.
39: 610 The facility had several large containers of raw food items stored underneath the shelving, directly on the floor.
Corrective Actions: The facility must always store all food items at least 6 inches above the ground to help protect against spills, splashes or other sources of environmental contamiantion. Manager COS
55: 2790 The facility had several spots in the kitchen area's main walk way, in the dry storage and around the corners where tiling was missing, broken or heavily damaged which is trpaing water, food debris and only worsening the condition of the floors.
Corrective Actions: The facility must repair the flooring to be smooth, durable and easily cleanable. Repair the tiles by replacing them, regrouting and sealing it to meet the mninimum standards as required.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Rice | 176 °F | Hot Holding |
| Shredded Beef | 187 °F | Hot Holding |
| Chip Dip | 57 °F | Cold Holding |
| Cut Tomato | 45 °F | Cold Holding |
| Shredded Chicken | 86 °F | Cooling |
| Rancheros | 39 °F | Cold Holding |
| Salsa | 59 °F | Cold Holding |
| Queso | 76 °F | Cooling |
| Chicken Fajita | 189 °F | Cooking |
| Salsas | 44 °F | Cold Holding |
| Refry Beans 177 | 177 °F | Cooking |
| Diced Chicken | 40 °F | Cold Holding |
| Guacamole | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Heat | 160 | Heat | 166 °F | ||
| 3-Compartment Sink | Chemical | 200 | Quaternary Ammonia |
Equipment Temperatures
| Description | Temperature |
| Prep Unit #2 | 38 °F |
| Walk-in Cooler | 36 °F |
| Walk-in Freezer | 3 °F |
| Prep Unit | 41 °F |