Barnes & Noble Bookstore Cafe #2314, 11500 Midlothian Tnpk., North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Barnes & Noble Bookstore Cafe #2314
Address: 11500 Midlothian Tnpk., North Chesterfield, VA 23235
Type: Full Service Restaurant
Phone: 804 794-6640
Total inspections: 6
Last inspection: 01/08/2016
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Inspection findings

Inspection date

Type
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working container of chemical not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
01/08/2016Routine
Advised to place a container inside of the cabinet to catch drips from the ice bin (that are coming through the cup dispenser unit). This will protect the the laminated cabinet. Corporate employee health policy is already on file and quizzed the manager on duty.
No violation noted during this evaluation.		07/10/2015Routine
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Reviewed employee health, quizzing staff on symptoms. Signed policy is kept by HR upon hiring.
Make sure to label the pitcher being used to hold/dispense dish detergent for the dish machine. All chemicals/substances must be clearly labeled at all times.
Time was in use for the creamer out a room temperature.
Assorted food colorings on-site for special events (all used/added only to milk)
No violations observed.
No violation noted during this evaluation.		12/05/2014Routine
Adequate thermometer, quaternary ammonia sanitizer buckets, test kit, and hi-temperature dish machine. Reviewed employee health and questioned two employees regarding signs and symptoms.
Provided handout on next set of ServSafe classes.
No violations observed.
No violation noted during this evaluation.		05/02/2014Routine
Please call once cooler has been repaired. Do not store any potentially hazardous foods in this unit until it can be repaired.
Clean and organized facility.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Half & half and milk cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Mcall reach-in in observed with an ambient air temperature of 52 F.
    Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
09/19/2013Routine
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Make sure ice bucket is hung up inverted to allow it to drain when not in use.
Have the thermostat lowered on the display case to provide safer cold holding temperatures of the quiche. There is a variation of up to 7 degrees between the top and bottom shelf inside of the unit.
All workers must effectively restrain their hair so there is no need/temptation to touch it during food/drink preparation.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints. Employee had hair hanging down in her face and was touching it while working.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Quiche cold holding at improper temperatures in the display case.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the rear kitchen area. A bottle of hand sanitizer was at the sink.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Hand sanitizer is NOT approved as a substitute for regular hand washing under any circumstances.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the rear kitchen area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
02/12/2013Routine

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