307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
8: 12VAC5-421-160 Employees were observed handling food after cleaning counters with sanitizing rags, with the same gloves on, and the preparing ready to eat food from the buffet.
Corrective Actions: Employees were told that when handling food, after cleaning or changing any task, they must wash thier hands and change into new gloves before returning to food handling.
23: 12VAC5-421-830.A The facility did not ha1ve any food item prepared over 24 hours in advance properly dated for disposition as required.
Corrective Actions: The facility has been warned in the past to implement and enforce a routine date marking system despite the high turn over of food. Any food item prepared the day or days leading up to service must be dated. The day of prep counts as day one and must not exceed a total of 7 days.
No food left out on the buffet line may be kept for the next service.
24: 12VAC5-421-850.A.1 The facility needs to develope a written plan to show the key holding time and point of preparation for the sushi and sushi rice.
Corrective Actions: The log should show that time each sushi item is prepared, laid out for service and shall not exceed safe holding time or temperature. The safe operating time shall notexceed 4 hours and the holding temp shall not exceed 70°F. The plan shall be displayed at the sushi counter, written and clearly understood by person responsible for preparing the food items. A label on the counter where the sushi is held may have a tape or other label corresponding to each plate of prepared sushi on the time it is prepared that day. The tempetaure shall be check for each sushi item throughout the service period to ensure safe holding temp.
All food items not used within the approved period or at the end of the service shall be discarded.
47: 12VAC5-421-1570.A The freezer door of the center walk-in freezer is damaged and in need of replacement. The facility owner has been notified in the past that the door is failing to properly close, create a tight seal, and the freezer is condensating water into the threshold and cause the frame to warp, furthering damage.,
Corrective Actions: The facility will need to scheduled a time to remove and replace the entire door frame to meet the orginial design specifications. The threshold, door and the underlying frame shall be repair or replaced to allow the door to easily close, create a tight seal and prevent frost build up.
55: 12VAC5-421-3170 The general repair fo the 3-compartment sink area is in need of repair to the flooring and floor drains which are not graded to drain and creating a pool of standing water around this area. the door threshold and entry way into the walk-in freezer is in need of reapir once new door is installed to create a durbale, smooth and easily cleanable surface.
Corrective Actions: Owner is aware of the issue and will schedule repair fo the drain and flooring system as appropriate.
Additional Comments
Discussed complaint with the owner and recommended several proactive approaches to help reduce potential risk of food born illness during the holiday time. The owner was informed that it is imperative that all food is maintained hot for service and to rotate food in the buffet as needed.
Employee hand washing shall be done at an increased interval to prevent risk fo cross-conamaintion during food handling and cleaning.
Owner was not aware of the complaint but stressed they would take the recommended actions to help protect future incidences.
Food Temperatures
| Description | Temperature | State of Food |
| Roast Beef | 109 °F | Cooking |
| Broccoli | 43 °F | Cold Holding |
| Sweet Sour | 39 °F | Cold Holding |
| Chicken Liver | 155 °F | Hot Holding |
| Salmon | 145 °F | Hot Holding |
| Grilled Chicken | 186 °F | Cooking |
| Noodles | 41 °F | Cold Holding |
| Lo Mein | 42 °F | Cold Holding |
| Sushi Salmon | 41 °F | Cold Holding |
| Meatloaf | 155 °F | Hot Holding |
| Chicken Legs | 161 °F | Hot Holding |
| Sushi Rice | 98 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | 100 | Chlorine | |||
| Dish Machine | 170 | Heat | 165 °F |
Equipment Temperatures
| Description | Temperature |
| Grill Drawer, | 34 °F |
| Walk-in Freezer | 12 °F |
| Walk-in Cooler, #1 | 41 °F |
| Glass Cooler, Rear Kitchen | 41 °F |
| Walk-in Cooler, #2 | 42 °F |
| 2-Door Cooler, Front Grill Line | 39 °F |
| Prep unit, Center Kitchen | 41 °F |
| 2-Door Cooler, Center grill | 41 °F |
| Sushi Cooler | 40 °F |