307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
2: 55 2 posted ServSafe certificates are for an employee who has left and owner Keith Hartman, whose certificate expired 11/6/22. Another employee is said to have certification, Shawn Minnix, but ServSafe database shows it expired 1/15/23. Could not find evidence that Food establishment had an employee with supervisory/managerial duties who had a Food Safety certification.
Corrective Actions: Need to get an employee with supervisory/managerial duties certified as a CFPM within 90 days, by 9/30/23. Gave Manager handout on what certifications quality in Va, and flyers for classes in area.
5: 255 No written procedure found to show how to clean-up after v/d incident. This has been a requirement since 7/1/21.
Corrective Actions: COS. Gave Manager copy of VDH procedure. I would recommend putting in plastic sleeve and putting near mop sink so employees will know where it is. Showed Manager list of items needed that you should have in a grab and go kit or bucket. Make sure to have some sort of absorbent like kitty litter or baking soda.
23: 830 Neither cooked pasta in back 1-door reach-in, not cooked ribs in walk-in, had date marking. Anything kept overnight should be marked with the date it was made and used or thrown away within 7 days.
Corrective Actions: COS. Discussed with cook, the need to date label foods kept overnight.
53: 2660 Neither the uni-sex bathroom downstairs, not the Ladies room upstairs had covered waste receptacles.
Corrective Actions: In 90 days (By 9/30/23), have covered waste receptacles in rest rooms used by ladies.
Additional Comments
Permit posted in bar area, and good through 12/31/23.
No sign posted alerting the public that they could ask to see most recent inspection which has been a requirement since 7/1/21. Gave Manager VDH QR code sign which satisfies this requirement if posted publicly.
Manager states that all employees are trained and know not to work sick. Gave her copy of VDH EHP policy and sign off sheets for employees to help document this.
Please put a sign at the bar sink hand sink reminding employees to wash hands.
Food establishment is now on public water per Manager.
Discussed with cook how they deal with allergens - Different proteins are cooked on separate parts of grill, but if person identifies as having an allergy, they cook it separately in a pan.
Food Temperatures
| Description | Temperature | State of Food |
| Cooked ribs - Walk-in | 41 °F | Cold Holding |
| Mushroom gravy @ 4:19 pm - 3 crock heater | 60 °F | Reheating |
| Mushrrom gravy in 3 crock heater - 10 minutes later | 120 °F | Reheating |
| Raw steak - Prep - Grill room | 41 °F | Cold Holding |
| Cooked noodles - Back reach-in | 40 °F | Cold Holding |
| Ribs cooking in Roaster | 191 °F | Cooking |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishwasher | Chemical | 100 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Grill room rerach-in freezer | -2 °F |
| Back reach-in | 36 °F |
| Prep - Grill room | 37 °F |
| Bar reach-in | 21 °F |
| Walk-in | 40 °F |