307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
2: 12VAC5-421-55.A The facility has not renewed their ANSI certified food manager certificate. Their current one inspired in the past year.
Corrective Actions: The owner is aware and will complete the course by next inspection.
23: 12VAC5-421-830.A The facility had multiple food items in the walk-in cooler and prep unit that were not dated for disposition. these items include egg rolls, fried chicken and some cut vegetables. The facility has repeatedly be written up for this violation and no clear permanent change has occured.
Corrective Actions: The facility needs to discard the food items in question due to uncertain date of prepartion and time held in the cooler. The facility will need to create an action plan on how they intend to comply with this regulation and provide it to the EHS or an NOAV will be issued.
39: 12VAC5-421-560 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.
47: 12VAC5-421-960 The facility was using, once again, cardboard boxes to store prepared meat items in the freezer. Old Jugs and cans for other food containers were in use when previously warned that this is not permissible.
Corrective Actions: The facility must only use approved food contact surfaces that meet the NSF standards for food safe, durbale, and easily cleanable. These materials such as the bags may impart chemicals during the storage process that are harmful. The old cans are difficult to clean and risk corrosion for the unintended food item during storage. The oranage juice jug does not meet the durbale and easily cleanable standard. The food item was directed for discard. Remove the food items in question and only store food items in the NSF approved containers as recommended.
51: 12VAC5-421-2170.A The 3-compartment sink is leaking at the sanitizing basin and the drain pipe is being held up by a stick.
Corrective Actions: Repair the plumbing drain lines from the 3-compartment sink to be free of leaks and to be repaired with the approved materials.
55: 12VAC5-421-2790.A The walk-in cooler has a and old mat covering the flooring that is not approved as a surface and is showing signed of heavy wear and soilage.
Corrective Actions: Remove the mat and rely only on approved indoor surface materials that are smooth, durable and easily cleanable.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Seasame Chicken | 165 °F | Cooking |
| Lo Mein | 41 °F | Cold Holding |
| Pork | 40 °F | Cold Holding |
| Shrimp | 39 °F | Cold Holding |
| White Rice | 156 °F | Hot Holding |
| Egg Roll | 39 °F | Cold Holding |
| Sweet and Sour Soup | 171 °F | Hot 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 Unit | 40 °F |
| Walk-in Cooler | 37 °F |
| Chest Freezer | 0 °F |