| No violation noted during this evaluation. | 03/07/2016 | Risk Factor | |
Permit Issued.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board on the sandwich unit badly scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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12/15/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the cooked bourbon chicken in the oven holding at 98-100°F.
Correction: Reheat to 165°F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a gasket torn on the sandwich unit door.
Correction: Replace.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board on the sandwich unit badly scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Observed sauce on the inverted milk crate used to store the bucket of sauce.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/04/2015 | Routine | |
Mop that was in the kitchen was wet and had an off odor. Replace and store mops so they can dry.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed trays of cooked bourbon chicken in the oven at 105°F.
Correction: Chicken must be kept at 135°F or higher.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date label on the egg rolls.
Correction: Provide labels. Corrected.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer was detected in the water that was in the 3rd sink. Pans had been washed but not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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07/28/2015 | Risk Factor | |
Kitchen is much cleaner. Keep up the good work.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed several of the gray containers dirty and have black mold in them. Also, some of the containers that were stored above the sink were not thoroughly cleaned to sight and touch. No sanitizer in the water in the 3rd compartment sink at the beginning of the inspection.
Correction: Thoroughly clean utensils.
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04/30/2015 | Follow-up | |
Kitchen is still filthy and has an odor. Must be thoroughly cleaned by 5/5/15.
- Hands - Where to Wash (corrected on site)
Observation: Observed both hand sinks had not been used.
Correction: Hands must be washed in the hand sink when they become contaminated. Employee started washing hands correctly while I was doing the inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several of the gray containers dirty and have black mold in them. Also, some of the containers that were stored above the sink were not thoroughly cleaned to sight and touch. No sanitizer in the water in the 3rd compartment sink at the beginning of the inspection.
Correction: Thoroughly clean utensils.
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04/21/2015 | Risk Factor | |
Complaint on 04-Feb-2015 :
The bourbon chicken was 141 and the rice was 145. Orange chicken was 108. There was a toddler behind the counter Asleep in a stroller. No children should be in the unit. The orange chicken was reheated.
No violation noted during this evaluation. | 02/06/2015 | Complaint | |
Kitchen is dirty and smells. Grease accumulation between the fryer and the wok line.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Employees were observed washing hands without using soap.
Correction: Use proper hand washing procedure of lather hands with soap for 10-15 seconds then rinse with running warm water. Discussed with owner.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the fried rice on the serving line at temperatures between 108 and 127°F.
Correction: Temperature must be at least 135°F. Reheated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several gray containers and lids dirty as well as metal sheet pans. Clean pans stored above the sink were greasy to the touch.
Correction: Clean all utensils and containers thoroughly to remove all food and grease.
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01/29/2015 | Risk Factor | |
Permit Issued.
No violation noted during this evaluation. | 12/04/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed garlic and oil at 73 degrees F on the top of the prep unit cutting board.
Correction: Discarded and fresh garlic and oil put in prep refrigerator.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed a residue inside the nozzle of the iced tea dispenser. Also, mold build-up was observed in the ice machine.
Correction: Clean .
- Lighting, Intensity
Observation: Observed the light intensity at 18.5 ft. candles in the kitchen.
Correction: Repair the lights that are not working.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed a grease and food build-up under the wok line.
Correction: Clean.
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11/03/2014 | Routine | |
Gloves n/a. 3 compartment sink - chlorine sanitizer - test kit (ok).
- Critical: Hands - When to Wash* (corrected on site)
Observation: Found employee change from raw chicken prep to fried rice cook and did not wash hands.
Correction: Employee to wash hands when changing tasks. Please instruct employee on when to wash hands (employee washed hands).
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Found handsink blocked and not able to be used (full of plastic container tops). No hand towels found at handsink.
Correction: Handsinks are to be supplied and free to be used. Please stock towels and keep free.
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07/21/2014 | Risk Factor | |
No risk factor violations observed. Gloves n/a. Handsink drain flows slowly - need to maintain drain. 3 compartment sink - chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation. | 04/18/2014 | Risk Factor | |
Gloves - n/a. 3 compartment sink - chlorine sanitizer - test kit (ok). Annual permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw chicken in plastic bus pan on shelf above tray of cooked chicken.
Correction: All raw products are to be stored under cooked product. Please store raw chicken on lower shelf. Tray was removed.
- Food Storage Containers - Identified with Common Name of Food
Observation: Found soy sauce buckets used for other food product storage.
Correction: Please label food container if used for another food. All bulk food storage containers to be labeled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found no date labels on several plastic containers of previously cooked, ready to eat food.
Correction: All ready to eat food products are to be date labeled if held for 24 hours or longer. Please date label food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Found no food thermometer on premises.
Correction: Food thermometer to be on premises. Please provide food thermometer.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Found handsink blocked by stack of plastic buckets (40).
Correction: All handsinks to be accessible. Please keep all handsinks free for handwash.
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01/30/2014 | Routine | |
Gloves worn, utensils used. Left information sheet for DOK exam. Discussed temperatures. 30 day permit issued. 3 compartment sink - chlorine sanitizer - 100 ppm and test kit (ok).
- Person in Charge
Observation: PIC did not have knowledge of operating temperatures.
Correction: PIC must have DOK. Please pass DOK.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found cold hold General Tso chicken at 55 degrees in pan by fryer.
Correction: All cold hold to be 41 degrees or less. Please hold all cold products at 41 degrees or less.
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12/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about New Bourbon Street Grill, 10101 Brook Road Ste 216, Glen Allen, VA 23059 »