The Answer Brewpub Co., 6008 West Broad Street, Richmond, VA 23230 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Answer Brewpub Co.
Address: 6008 West Broad Street, Richmond, VA 23230
Type: Full Service Restaurant
Phone: 804 282-1248
Total inspections: 5
Last inspection: 10/15/2015
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Inspection findings

Inspection date

Type
50 ppm chlorine at dishmachine. Good glove use observed. Note: maintain towels at handsink at rear bar. Annual permit issued.
No violation noted during this evaluation.		10/15/2015Routine
+good glove use observed.
+100 ppm Cl at dishwasher.
+ good label and date practices
No violation noted during this evaluation.		04/24/2015Risk Factor
Light adequate >83 foot candles.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Found no sanitizer feed at bar dishmachine.
    Correction: Use kitchen dishmachine (50 ppm chlorine) until bar dishmachine is repaired.
  • Toilet Room Receptacle Covered (repeated violation)
    Observation: No waste receptacle in kitchen restroom.
    Correction: Provide covered waste receptacle.
  • Toilet Rooms - Enclosed (repeated violation)
    Observation: No self close on kitchen restroom doors.
    Correction: Install self closer.
12/17/2014Routine
Large garage door type door is open to the exterior flies not present during this inspection. You must prevent the entrance of flies and other pests. May need to install screens or air fans.
  • Food Storage - Clean and Dry Location
    Observation: Bags of onions, flour and rice are stored on the floor.
    Correction: Store food on shelves at least 6 inches above the floor.
  • Cooling Methods (corrected on site)
    Observation: Pork cooked today was 119°F in a covered pan on a cart in the kitchen. Employee reports that pork was cooked <2 hours ago.
    Correction: PIC moved pork to uncovered sheet pan and placed in walk-in cooler. TCS food must cool from 135°F to <42°F within 6 hours AND from 135°F to <71°F within the first 2 hours. You must verify that your cooling procedures meet these requirements. Use your thermometers to check temperatures and make sure employees are properly trained.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: TCS foods cooked here and held in refrigerator >24 hours are not date marked.
    Correction: PIC agreed to start a date marking system for these foods today. Use these foods within 7 days.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Interior of ice bin is not clean.
    Correction: Clean ice bin as often as necessary to prevent mold growth. PIC agreed to clean it tonight.
  • Critical: Backflow Prevention Device, When Required* (corrected on site)
    Observation: Hose attached to faucet under kitchen handsink without a backflow prevention device on faucet.
    Correction: PIC disconnected the hose. Always disconnect hose after use or install a backflow prevention device designed for use under constant pressure.
  • Toilet Room Receptacle Covered
    Observation: Employee restroom does not have a covered waste contaimer.
    Correction: Provide one.
  • Toilet Rooms - Enclosed
    Observation: Employee restroom door is not self-closing.
    Correction: Provide a self-closer on the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
09/17/2014Routine
Make sure 3 door cooler temp is <42°F before using for TCS food storage.
Menu correction needed to identify risk of consuming raw/undercooked eggs. Item: Hangover.....Bacon and Sunny Side Up - place asterik (*) after Sunny Side Up* and place the statement " Sunny Side Up Egg is undercooked. Consuming raw or undercooked eggs may increase your risk of foodborne illness".
No violation noted during this evaluation.		07/10/2014Pre-Opening

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