307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Fast Food | Routine
Observations & Corrective Actions
15: 470 The facility had spoiled produce stored in the walk-in cooler over top raw fish awaiting preparation.
Corrective Actions: Remove spoiled products to prevent potential spore forming biological cross-contamination from food products. Manager agreed to discard the food items in question.
16: 1780 The facility had their ice machine in use with heavily soiled surfaces inside from a black biological growth covering the dispensing rack, siding and other coverings that are in direct contact with the ice.
Corrective Actions: The facility was directed to immediately drain and discard the ice in the machine and clean all areas inside and out to remove the biological contamiantion from the surfaces and protect ice. Manager directed employee to begin cleaning during inspection.
23: 840 The facility had a few commerically packaged produce items past the labeled date of use such as carrots, onions and cabbage (dated 03 Jan 2023).
Corrective Actions: The items marked for disposition be it from a commerical manufacturer or from the in house date must be discarded at the end of the labeled date. Food items will take on the commerical date or an in house date of no greater than 7 days from the date of preparation, opening or which ever comes first. Manager discarded food items in question as recommended.
43: 550 The facility had in use utensils such as a cole slaw scoop or hush puppie scoop in direct contact with a non-food contact surface between use or with the handle touching the food items.
Corrective Actions: All utensils must be protected from contamination between uses by only storing the utensil on food contact surfaces, handles always facing out of the food item and each utensils cleaned properly no longer than 4 hours between uses. Manager corrected issues and spoke with employees during inspection.
47: 1570 The 3-compartment sink is missing a leg and is begining to separate from the wall due to weight. The drain ports of each sink basin is unable to properly secure closed which prevents it from being able to hold water for sanitizing, washing or rinsing.
Corrective Actions: The 3-compartment sink needs to be repaired or replaced to meet orginial manufacturer design and assist employees in proper cleaning procedures for all dishware.
48: 1530 The facility did not have any chemical testing devices to monitor their sanitzing solutions for proper concentration.
Corrective Actions: Purchase and maintain an unexpired supply of chemical testing devices to effectively monitor each batch of solution for proper concentration.
49: 1770 (C) The facility had several non-food contact surfaces of the grills, fryers, and the cooler's shelving or bottoms soiled with food residue or debris.
Corrective Actions: The areas must be cleaned at a frequency that eliminates the excessive build up of food debris, grease, dust and food residue. Clean these surfaces and all others as needed and as frequently as necessary to keep them clean. This will help eliminate potential cross-contamination issues and potential harborage conditions.
51: 2350 (i) The plumbing system near the service sink and hot water generation system is shwoing signs of disrepair, rust and is leaking at a couple of areas.
Corrective Actions: The plumbing system must be repaired according the plumbing code and be maintained in good repair to prevent damage to the water system, have a relaible and safe on demand hot water capacity, prevent water damage and environmental contamination. These conditions are all in existence at the location noted and must be addressed.
55: 3180 The facility had a moderate amount of food residue, trash, grease and other contaminates coveirng the floors and walls in the kitchen or walk-in coolers.
Corrective Actions: Clean these areas at an increased frequency to remove the excess build up. Ensure that employees clean underneath equipment and behind it to remove sources of environmental contamaintion or harborage conditions.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Shrimp | 40 °F | Cold Holding |
| Fried Fish | 177 °F | Cooking |
| Green Beans | 167 °F | Reheating |
| Cole slaw | 51 °F | Cooling |
| Mac n Cheese | 160 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | 200 | Quaternary Ammonia |
Equipment Temperatures
| Description | Temperature |
| Walk-in Cooler | 38 °F |
| Reach in Cooler | 36 °F |
| Prep Cooler | 36 °F |
| Walk-in Freezer | 22 °F |