Bj's Restaurant & Brewhouse, 12010 West Broad Street, Henrico, VA 23233 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: BJ's Restaurant & Brewhouse
Address: 12010 West Broad Street, Henrico, VA 23233
Type: Full Service Restaurant
Phone: 804 298-2950
Total inspections: 5
Last inspection: 10/27/2015

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Inspection findings

Inspection date

Type

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.
10/27/2015Routine
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.
06/25/2015Risk 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.
01/13/2015Risk 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
10/03/2014Routine
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.
09/08/2014Pre-Opening

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