Demonstrates active managerial control (line checks, coaching, responses). Good label and date practices. Good glove use and handwash. 400 ppm QAC sanitizer at 3 compartment, dishmachine hi temperature ok-thermolabel. Cooling in progress with ice wands. Adequate light (58 foot candles) in prep area. We discussed: cracked, broken edges on pizza peels
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Found au jus and black beans at 117 and 102 degrees after reheat for hot holding.
Correction: Reheat to 165 degrees or more prior to hot hold at 135 degrees or more.
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10/27/2015 | Routine | |
Good glove use and drop gloves for raw meats. Food thermometers provided and used. Good label and date practices, few exceptions (turkey >7 days). Good handwash practices observed - cooks and servers. Good cold hold and cook temperatures. Kitchen is clean and well organized.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found chicken filets, cooked this morning, in hot hold at 117-120 degrees (water in well was 93 degrees).
Correction: Chicken was discarded. Maintain hot hold at 135 degrees or above, or time control.
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06/25/2015 | Risk Factor | |
Floor on the cook line is already showing excess wear - looks like the finish is peeling. Refinish the floor in this area asap. No violation noted during this evaluation. | 01/13/2015 | Risk Factor | |
Observed documentation of parasite control for salmon offered cooked to <145°F and documentation of Thunnus Albacores/Ahi Tuna served cooked <145°F provided Garlic spread challenge study documenting non-TCS food - OK to hold at ambient temp.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee placed raw chicken on grill with gloved hands and did not change gloves upon changing tasks.
Correction: Discussed requirement with employee and trainer. Employee washed hands and changed gloves.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken cooked to <165°F when placed in container for hot holding.
Correction: Employee returned chicken to grill to finish cooking to at least 165°F. Discussed use of thermometers with employee.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs.
Correction: Post no-smoking signs or international no-smoking signs. These can be found online at www.vdh.virginia.gov/breatheeasy
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10/03/2014 | Routine | |
Employee health advisory provided and discussed. Consumer reminder and disclosure present on menu file. All refrigeration units operating at safe temperatures. Adequate light intensity on prep line (65-69 foot candles). Dishmachine high temperature sanitizing satisfactory (thermolabel). Issued 30 day permit. No violation noted during this evaluation. | 09/08/2014 | Pre-Opening | |
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