Bob Evans' Restaurant #238, 5431 Glenside Drive, Richmond, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Bob Evans' Restaurant #238
Address: 5431 Glenside Drive, Richmond, Virginia
Phone: (804) 282-0662
Total inspections: 30
Last inspection: Sep 2, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical Repeat Open Pepsi can inside refrigerator up front.
  • 0820 A 2 - Critical 1. Reconstituted non dairy creamer at 51, 56 degrees inside dispensers. According to recipe card this is to be kept at 41 degrees or below. 2. Liquid eggs on counter at 64 degrees.
September 02, 2009Risk Factor Assessment20Details / Comments
  • 0220 - Corrected During Inspection Critical Personal drink on prep table without straw.
  • 0820 A 2 - Critical Upper make table had elevated temperatures: ham cubes 47 degrees, eggs 47 degrees, melon 43-46 degrees.
June 05, 2009Risk Factor Assessment20Details / Comments
No violation noted during this evaluation. March 31, 2009Follow-up00Details / Comments
  • 2310 - Corrected During Inspection Critical Blocked handsink.
  • 1680 - Interior of dishmachine found soiled and nozzles clogged.
  • 1780 E - Can opener is soiled.
  • 0820 A 2 - Critical Repeat 1. Corn at 46.5 degrees, blue cheese at 45 degrees. 2. Whole grain batter at 49 degrees, regular batter at 45 degrees.
  • 0850 - Critical Baked potatoes have a one hour shelf life but time was not tracked today.
  • 3330 - Corrected During Inspection Critical Unlabeled spray chemical bottle.
  • 3340 - Corrected During Inspection Critical "Easy off" stored on top of ice machine.
  • 0810 - Methods for cooling foods must improve.
  • 0480 - Unlabeled sugar, grits, seasoning.
  • 1570 - Cabinets up front (both sides) are in poor repair-laminate is peeling. Vent cover missing in dish area.
  • 1770 C - The following found soiled: area under soda line, interior of warmer drawer, pipes to dishmachine.
  • 2350 ii - Leak under dish area.
  • 3220 - Mops not hung up to air dry.
March 09, 2009Routine58Details / Comments
0820 A 2 - Corrected During Inspection Critical Repeat Found foods at >41 degrees (eg, liquid eggs on cook line, out on ice).September 03, 2008Follow-up10Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat Observed several open drinks (soda, milk) in prep area.
  • 0160 - Critical Observed several failures to wash hands when needed.
  • 0450 - Critical Observed multiple bare hand contact with ready to eat foods.
  • 0470 A 4 - Observed multiple uncovered food containers (win freezer).
  • 1680 - Corrected During Inspection Critical Found dishmachine operating with no sanitizing rinse (booster heater not turned on).
  • 0820 A 2 - Corrected During Inspection Critical Found foods at >41 degrees (eg, liquid eggs, sausage links).
August 25, 2008Risk Factor Assessment51Details / Comments
  • 0570 - Repeat 3/19/08-wet wiping cloths on prep table.
  • 0570 - Repeat Found wet wiping cloths on prep counters.
  • 3170 - Repeat 3/19/08-Restroom sink cracked, wall loose behind ice machine.
  • 3170 - Repeat Wall behind ice machine loose. Cracks in women's restroom sinks.
March 19, 2008Follow-up02Details / Comments
  • 0220 - Corrected During Inspection Critical Employee drinks in prep area did not have straws.
  • 0550 - Ice cream and dessert utensils were stored in standing water.
  • 0570 - Corrected During Inspection Found wet wiping cloths on prep counters.
  • 2720 - Dumpster doors open.
  • 2740 - Grease spilled around dumpster.
  • 2890 - Lights not shielded under grill hood.
  • 3170 - Wall behind ice machine loose. Cracks in women's restroom sinks.
  • 3180 - Floor under grill line dirty.
  • 3340 - Corrected During Inspection Critical Oven cleaner stored on ice machine and spray bottles hanging over clean utensils.
February 26, 2008Routine27Details / Comments
No violation noted during this evaluation. December 20, 2007Critical Procedures00Details / Comments
0160 - Critical Dishwasher handling dirty dishes and sweeping then handling clean dishes without changing gloves or washing hands.September 24, 2007Critical Procedures10Details / Comments
0820 - Corrected During Inspection Critical Observed the grill cold box to be above 41 degrees (shell eggs 62 degrees, scramble batter 50 degrees, ham 48 degrees).June 25, 2007Critical Procedures10Details / Comments
  • 1510 - Corrected During Inspection Observed unshielded light bulb over the fryers.
  • 1960 - Missing thermometer in reach-in on line.
  • 2890 - Observed dishwasher stacking wet dishes.
March 16, 2007Routine03Details / Comments
0160 - Critical Observed dishwasher handling dirty dishes then putting away clean dishes without washing hands or wearing gloves.December 18, 2006Critical Procedures10Details / Comments
No violation noted during this evaluation. September 19, 2006Critical Procedures00Details / Comments
No violation noted during this evaluation. June 07, 2006Critical Procedures00Details / Comments
No violation noted during this evaluation. May 18, 2006Complaint00Details / Comments
  • 1320 - Some refrig units missing thermometers; egg cooler on cook line, salad prep box, left cooks reach in.
  • 2720 - Dumpster side doors open.
March 08, 2006Routine02Details / Comments
0470 - Corrected During Inspection Critical Raw chicken stored above raw pork.December 15, 2005Critical Procedures10Details / Comments
0450 - Critical Bare hand contact observed-cheese sprinkled on top of omelet after on plate (cheese not heated or cooked); and toast.September 13, 2005Critical Procedures10Details / Comments
0340 - Corrected During Inspection Critical French toast mix at 57 degrees, whole egg at 81 degrees.June 20, 2005Critical Procedures10Details / Comments
  • 0820 - Corrected During Inspection Critical French toast mix at 55 degrees.
  • 2350 ii - Dishmachine leaking.
  • 3170 - Veneer and particle board coming apart in cabinet under milk dispenser.
March 10, 2005Routine12Details / Comments
  • 0340 - Corrected During Inspection Critical Pasteurized egg at 61 degrees.
  • 0220 - Corrected During Inspection Critical Open drink on cook line.
December 27, 2004Critical Procedures20Details / Comments
0340 - Critical Repeat Refrig in middle of grill line is 51 degrees, salad refrig in kitchen is 50 degrees, dessert display 45 degrees.September 10, 2004Critical Procedures10Details / Comments
  • 0340 - Critical 2 refrig units are >41 degrees. Prep refrig on middle of line is 55 degrees-shell eggs and french toast mix are 70 degrees. Salad prep refrig in kitchen is 55 degrees.
  • 3340 - Critical Spray bottle of cleaner next to bowls. Spray bottle of wood cleaner on clean dish rack. Dip it over clean dishes.
June 15, 2004Critical Procedures20Details / Comments
  • 0550 - Food prep utensils stored in sanitizer solution in prep area.
  • 0570 - Wet cloth on prep surface.
  • 1050 - Some soda residue under soda set up.
  • 1660 - Dishwasher wash temp is 140 degrees.
  • 1750 - Repeat Milk dispenser nozzle is approx. 4 inches long.
March 18, 2004Routine05Details / Comments
No violation noted during this evaluation. December 18, 2003Critical Procedures00-
No violation noted during this evaluation. September 22, 2003Complaint00Details / Comments
No violation noted during this evaluation. September 17, 2003Critical Procedures00-
0340 - Critical Chef's reach-in unit is 50 degrees F.June 24, 2003Critical Procedures10Details / Comments
  • 0450 - Critical Employee used bare hands on bun
  • 0820 - Critical Pasteurized eggs were in container on top of ice and were 68 degrees F.
  • 0220 - Critical Open drink cup was at work station by grill.
  • 0550 - Ice scoop handle was in contact with ice/handle for the butter brush is down in the butter.
  • 0610 - Open bag of spaghetti/crumb crust in storage room. Bag of onions on floor of walk-in.
  • 1150 - Gasket for lowboy/prep unit is not clean.
  • 1570 - Gasket on chef's unit is split.
  • 1750 - Milk nozzle is 4" long.
  • 1930 - Dirty cloth was in lid used on grill.
March 25, 2003Routine36Details / Comments

September 02, 2009 (Risk Factor Assessment)


Violations: Comments:
Remember pancake batter is to cool to 41 degrees within 4 hours. Monitor your procedure. Temperatures in make table have improved since dividers are present. H1N1 discussed.

June 05, 2009 (Risk Factor Assessment)


Violations: Comments:
Note: cooling was discussed. Manager on duty to verify procedures work. Sausage crumbles 104 degrees at 11:25, by 1:00 sausage to be 70 degrees, 75 degrees at 12:25, by 5:00 sausage to be 41 degrees. Meatloaf 65 degrees(out of oven at 7:00) at 11:30, by 1:00 meatloaf to be 41 degrees. Pancake batter (made at 9:00) 50 degrees at 12:00 by 1:00 batter in walk-in to be 41 degrees. Keep wiping cloths in sanitizer. Line cooks were good at changing gloves. Also, ensure handwashing is used too. Worker asked about symptoms he needs to report to manager and he was able to answer appropriately. Stress this knowledge with all workers.

March 31, 2009 (Follow-up)

Comments:
The following have been corrected: #2350, 1780E, 820A2, 850, 3330, 3340, 810, 480, 1570, 1680, 1770C, 2350ii, 3220. Cooling methods have improved. Today meatloaf had been pulled from alto sham at 6:45 at 140 degrees. At 9:45 product was 64 degrees inside walk-in. Do not tightly cover during the cooling process. Ensure meatloaf cools to 41 degrees by 12:45. Turkey breasts are cut into half. Sausage gravy is placed into shallow pans. All workers to understand the correct procedures for all foods that are cooled on premises. New cabinets have been installed.

March 09, 2009 (Routine)


Violations: Comments:
Permit expires 4/30/09. Call for reinspection. Very clean dumpster area. Very clean grills and hood filters. Note: to 55+ older menu page add consumer advisory and reminder. Protect coffee filters. Ensure creamers are not reserved.

September 03, 2008 (Follow-up)


Violation: 0820 A 2 - Corrected During Inspection Critical Repeat Found foods at >41 degrees (eg, liquid eggs on cook line, out on ice).
Maintain cold foods at 41 degrees or below at all times.
Comments:
Dishmachine final rinse is satisfactory (by thermolabel). Backflow concern corrected. No bare hand contact with RTE foods observed. We also discussed jewelry.

August 25, 2008 (Risk Factor Assessment)


Violations: Comments:
Generally good date label practices. We also discussed: consumer advisory, wiping cloths-sanitizer, probe thermometers, jewelry, backflow and labeling.

March 19, 2008 (Follow-up)


Violations:

February 26, 2008 (Routine)


Violations:

December 20, 2007 (Critical Procedures)

Comments:
Good glove use and handwashing observed.

September 24, 2007 (Critical Procedures)


Violation: 0160 - Critical Dishwasher handling dirty dishes and sweeping then handling clean dishes without changing gloves or washing hands.
Correct by training employee to handle clean food contact surfaces with only clean gloves or hands.
Comments:
Otherwise, in good shape. Good date marking.

June 25, 2007 (Critical Procedures)


Violation: 0820 - Corrected During Inspection Critical Observed the grill cold box to be above 41 degrees (shell eggs 62 degrees, scramble batter 50 degrees, ham 48 degrees).
Corrected on site by covering open gaps and closing drawers completely. Continue to monitor thermometer to ensure temperature stays below 40 degrees.
Comments:
Otherwise, looks good. Good glove use and handwashing. Excellent date marking.

March 16, 2007 (Routine)


Violations: Comments:
Otherwise, nice job. Good glove use and good temperatures.

December 18, 2006 (Critical Procedures)


Violation: 0160 - Critical Observed dishwasher handling dirty dishes then putting away clean dishes without washing hands or wearing gloves.
Correct by training to wear gloves or wash hands between handling clean and dirty dishes.
Comments:
Using utensils and gloves to handle foods.

September 19, 2006 (Critical Procedures)

Comments:
Good glove use and using utensils to handle foods.

June 07, 2006 (Critical Procedures)

Comments:
Good glove use and hair restraints.

May 18, 2006 (Complaint)

Comments:
Inspection of complaint alleging that on 5/13/06 customer observed cook working with raw meats then handling RTE foods without washing hands or using gloves. Upon inspection observed both cook and servers from distance. Cook wore gloves the whole time changing them when needed and using tongs and spatulas for handling foods. Servers used tongs and scoops for handling foods and wore gloves. No bare hand contact observed. No violations.

March 08, 2006 (Routine)


Violations: Comments:
Good glove use. Facility continously practices no bare hand contact with RTE foods. All temps well within range. Storage is well done.

December 15, 2005 (Critical Procedures)


Violation: 0470 - Corrected During Inspection Critical Raw chicken stored above raw pork.
Corrected by putting chicken on bottom shelf.
Comments:
Gloves being worn properly.

September 13, 2005 (Critical Procedures)


Violation: 0450 - Critical Bare hand contact observed-cheese sprinkled on top of omelet after on plate (cheese not heated or cooked); and toast.
No bare hand contact with RTE food.

June 20, 2005 (Critical Procedures)


Violation: 0340 - Corrected During Inspection Critical French toast mix at 57 degrees, whole egg at 81 degrees.
Discarded.
Comments:
Gloves being worn.

March 10, 2005 (Routine)


Violations:

December 27, 2004 (Critical Procedures)


Violations: Comments:
Gloves used for RTE foods.

September 10, 2004 (Critical Procedures)


Violation: 0340 - Critical Repeat Refrig in middle of grill line is 51 degrees, salad refrig in kitchen is 50 degrees, dessert display 45 degrees.
Repair refrig to maintain temp of 41 degrees or less.

June 15, 2004 (Critical Procedures)


Violations:

March 18, 2004 (Routine)


Violations:

September 22, 2003 (Complaint)

Comments:
Power back on at 2:00 p.m. on 9/20/03-reopened at 6:00 p.m. Meat moved to store that had power. Prepared foods were discarded. New food prepped today.

June 24, 2003 (Critical Procedures)


Violation: 0340 - Critical Chef's reach-in unit is 50 degrees F.
Phf's moved to walk-in.

March 25, 2003 (Routine)


Violations:

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