Burger Bach, 2225 Old Brick Road, Glen Allen, VA 23060 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Burger Bach
Address: 2225 Old Brick Road, Glen Allen, VA 23060
Type: Full Service Restaurant
Phone: 804 716-0648
Total inspections: 13
Last inspection: 09/08/2015

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Inspection findings	Inspection date	Type
No chemicals were discharged (Fire Marshall is checking on hood system), Building filled with smoke from oven fire. Clean and sanitize cook and prep line and discard any exposed food (food that was out during the fire) No violation noted during this evaluation.	09/08/2015	Other
Ok for permit. 2 holes cut out to fix a pipe leak and are set to be repaired completely (make sure they are sealed up tightly). Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed sauces containing raw egg over 41 degrees. Correction: Switch back to time control until the new sauce holding equipment is holding proper temps. or remain using time control for sauces. Equipment - Good Repair and Proper Adjustment Observation: Observed 2 door reach in on prep line has the gaskets torn. Correction: Replace gaskets. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Observed the veggie slicers and a couple utensils soiled. Correction: Make sure equipment and utensils are cleaned after use. Non-Food Contact Surfaces Observation: Observed dust build-up on the fan covers in the walk-in. Correction: Clean the fans in the walk-in occasionally to prevent dust/dirt build-up on them.	08/03/2015	Routine
Make sure to put the time stamp on every sauce that is being held for time control. Make sure the top of the prep unit in the kitchen is working properly to maintain food below 41 degrees. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Observed food in the hot hold unit between 115-125 degrees. Correction: Reheat food to 165 degrees in order to continue holding hot. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Observed the slicer soiled. Correction: Make sure the slicer is being cleaned thoroughly after each use.	04/07/2015	Risk Factor
Burger is made with 100% chicken thigh - has a pinkish tint when cooked. Thermometer available and in use by cooks. PIC and cooks aware of 165 degree cook temperature. Saw burger being made - cooked to 203 degrees, had a pinkish tint. Adding a note to menu so that customers are aware of this. No violation noted during this evaluation.	12/18/2014	Complaint
Critical: Cooling* (corrected on site) Observation: Grilled onions at 92 and 52 degrees for more than 6 hours. Correction: Discard food. Monitor cooling of foods to ensure proper temperatures are reached in the right time. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Lids on make table had been removed. Yogurt sauce, cheese, and sliced tomatoes in make line > 41 degrees. Correction: Put lids to make table on and let food cool down below 41 degrees.	11/12/2014	Risk Factor
Sauces are on time control. Ok for permit. No violation noted during this evaluation.	08/25/2014	Follow-up
One of the sauces with raw eggs was 55 degrees F with a 12:00 time on it. This product was being pulled to be put in the refrigerator. If using time control the product must be discarded. Discard product after 4 hours. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Observed the bottom drawer of the low boy where the veggie patties were stored not closing completely. Correction: Repair.	08/15/2014	Follow-up
Ruby Salts Cape Charles VA1497SS Critical: Shellfish - Shellstock - Maintaining Identification* Observation: Dates were not being recorded on the tags as to the last day that the shellfish was sold from that batch. Correction: Date the tags and hold for 90 days. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed the sauces that contained raw egg at 46-53°F in bottles in the cooling unit on the bar counter. Also, Veggie patties were 48°F in the bottom drawer of the low boy refrigerator. Correction: Sauces were discarded. Keep TCS foods at 41° or less. Equipment - Good Repair and Proper Adjustment Observation: Observed the bottom drawer of the low boy where the veggie patties were stored not closing completely. Correction: Repair. Shellfish Shells, Use Limitation (corrected on site) Observation: Mollusk and/or crustacea shells were observed used more than once as serving containers. Correction: Shellfish shells may not be reused other than for the original service of the seafood item. Shells were discarded.	08/04/2014	Routine
Anderson Necks oysters 1459SS- Ok All the sauces on the menu that contain raw eggs must be mark (under the burger section). Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed sauces that contained raw egg at 52°F on the service counter. The squeeze bottle are setting in a pan with about inch of ice but the containers are much taller. Correction: The raw egg sauces must be kept at or below 41°F or a time control policy must be implemented. Sauces will be discarded at 3 pm which will be 4 hrs. after the restaurant opened. A refrigeration unit has been ordered. Use time control until it arrives.	03/20/2014	Risk Factor
All violations were corrected. Light intensity +52 ft. candles. Permit Issued. No violation noted during this evaluation.	11/08/2013	Follow-up
Critical: Shellfish - Shellstock - Maintaining Identification* Observation: Dates were not being recorded on the oyster tags indicating the date that the last oyster was sold. Correction: Date label. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed sauces that contained raw egg unrefrigerated and not time controlled. The sauce was 56°F. Correction: Immediately refrigerated. Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) Observation: Sauces that are made with raw egg are not disclosed as containing raw animal product. Correction: All sauces on the menu must be disclosed as containing raw egg and must have the reminder. Servers will be telling customers about the raw egg until printed material is made available. Lighting, Intensity Observation: Observed light intensity at 30-34 ft. candles at shucking station. Lights were removed after the permit was issued. Correction: Reinstall lights.	11/06/2013	Routine
Provide sanitizer test strips. Provide soap and towel dispensers. Cl2 50 ppm at dish machine. Ok to operate. Permit issued. Clean and sanitize all surfaces and equipment prior to use. No violation noted during this evaluation.	10/09/2013	Pre-Opening
Lighting good at oyster shucking table. need refrigeration on and <41°, need handwashing signs, need servsafe information. No violation noted during this evaluation.	10/08/2013	Other

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