307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
22: 0820 (A2) In large prep, items at top and unit were less than or equal to 41F. Items at the bottom were higher than 41F. Chef stated it was open for loading. May also be an issue with fan and air circulation.
Corrective Actions: COS. TCS foods moved to 2-door reach-in, top of large prep, or put in ice bath to aid cooling. Get this unit serviced and let me know when fixed and holding correct temperatures. Crab cakes at bottom placed on ice were already down to 42F at end of inspection. Continue to use above cooling methods until unti holding foods consistently at 41F or below.
43: 550 Ice scoops at ice chests in bar on towels. Towels cab be used for limited things in establishments, and are not something you can sanitize. Fibers from towels can also get on ice scoops.
Corrective Actions: COS. Chef put ice scoops in clean pitcher. A holder on the side is also allowable. Utensils can be stored in ice with handles sticking out, but this can be difficult for everyone to do consistently.
Additional Comments
Permit posted and good through 1/31/25.
VDH QR code posted informing public they can ask to see most recent inspection.
Reviewed current menu - Consumer Advisory in place as discussed.
Another employee in kitchen doing prep, Kensha Beverley - Chef had documentation of his training on EHP.
Had V/D cleanup procedure in mop sink area and one-time use kits for clean-up.
Gave chef one page EHP flyer. There has been Norovirus in the region.
Discussed how they wash produce which is before prep. We are checking with establishments on this as there have been issues at other places.
Did risk assessment - Will be a "2" with 3 inspection per year goal until 1-year anniversary if no persistent issues, and good managerial control.
Excellent job date marking, and covering/protection of food.
Food Temperatures
| Description | Temperature | State of Food |
| Raw ribs - 2-door reach-in | 41 °F | Cold Holding |
| Salmon - Top - Large prep | 40 °F | Cold Holding |
| Cooked beef - Bottom - Large prep | 46 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Autochlor | Chemical | 100 | Chlorine | |||
| 3-compartment sink | Chemical | 100 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Chest freezer | -10 °F |
| Large prep | 41 °F |
| Green room bathroom handsink | 104 °F |
| 2-door reach-in (Was just opened for loading of order, 42F by end of inspection) | 48 °F |