Northside Grille, 1215-17 Bellevue Avenue, Richmond, VA 23227 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Northside Grille
Address: 1215-17 Bellevue Avenue, Richmond, VA 23227
Type: Full Service Restaurant
Phone: 804 266-4403
Total inspections: 9
Last inspection: 03/15/2016

Ratings Summary

Based on 1 vote

Overall Rating:
*****
5.0
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
**
2.0
Ambience:
*****
5.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about Northside Grille, 1215-17 Bellevue Avenue, Richmond, VA 23227 »


Inspection findings

Inspection date

Type

Reviewed Allergen poster info. Reminded PIC that June will bring the renewal inspection and that areas needing attention are listed on this inspection. ALSO, a reminder about the walk-in temperature needing to be ready to handle the summer heat since it is located outside and we have had problems in the past during summer times. Dining area and rest rooms are all freshly painted...nice job!
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer. Slicer had been cleaned (except for the rear part of the blade with food particles dried on it)
    Correction: Clean and sanitize these surfaces for food contact.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the kitchen is not only dirty but also is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of spray can automobile starting fluid was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (can of spray was stored on the shelf above the hand wash sink).
    Correction: Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
03/15/2016Risk Factor
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
    (Potato French fry slicer). (CORRECTED AT INSPECTION)

    Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
    ***See about having a way to disconnect this equipment from the wall for easy cleaning with out having to use a screw driver.
11/03/2015Risk Factor
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers in dry store room. Label bins.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor. (2 onion bags on the walk-in floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw hamburgers in the large deli top cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. (food relocated to Contenental cooler.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a quatarnary amonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Surfaces of the ice machine metal slide tray was found to have gunk builing up on the tray.
    Correction: Clean the surface of slide tray weekly at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following items have accumulations of grime and debris:
    -hoods and filter-sides and back splashes of cooks line
    equipment
    -table top can opener
    -spice containers (greasy hand prints) and the spice rack shelving

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service cases on the floor in the store room.
    Correction: Store single service 6" off the floor. in the original protective package to protect from contamination until used.
  • Refuse - Cleaning Receptacles
    Observation: Waste oil container out back has grease spills.
    Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
  • Physical Facilities in Good Repair
    Observation: Wall paneling in the slicer room needs to be caulked tight at the top to prevent bug harborage and the door frame / door / door cutain all need to repaired / replaced and are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
06/25/2015Routine
No violation noted during this evaluation.01/29/2015Risk Factor
Inspection for the renewal of the health permit.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open top cups of drinks with no lids observed throughout the kitchen on prep tables, food shelves, etc.)
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor.(Cans of garbonzo beans). Also, sliced lemons stored at the beverage area without a cover (fruit flies) by the open door;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: chicken tortilla soup hot holding at improper temperatures. (125 degrees)
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) egg salad in the walk-in refrigeration unit is not properly dated for disposition. (food is past the maximum cold holding date labeled on the container)
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Both deli-top door gaskets were observed in a state of repair and condition preventing the equipment to be used as designed.
    Correction: Discard, replace or repair thegaskets to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:(MEAT SLICER). This inspector asked the cook / kitchen manager on duty the status of the slicer and he was told it was not used the day of the inspection which means it was not thoroughly cleaned the night before.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the following items have accumulations of grime and debris:
    -fan gaurds in the walk-in
    -shelf under the slicer table
    -under the kitchen fryers (shelf)
    -the back of the ice machine slide bar
    -insides of the deli-tops and the door gaskets

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in the slicer room is not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Maintenance Tools - Storing Maintenance Tools
    Observation: Brooms / dust pans are all over the place in corners.
    Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored properly and up off the ground.
05/15/2014Routine
No violation noted during this evaluation.11/13/2013Risk Factor
Routine inspection for the renewal of the health permit.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. (dry foods scoops / ice scoop)
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Correction:
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the on the deli tops are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a quatarnary amonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the ollowing items have accumulations of grime and debris.:
    -walk-in fan guards

    Correction: refrigerator gaskets
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Walls and floors under and behind the cooks line in the kitchen noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
05/30/2013Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Observed that raw shell eggs were not protected from CROSS-CONTAMINATION because they were stored on open rack shelving above freah produce
    Correction: Prevent CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings or on separete protected shelving..
01/24/2013Risk Factor
No violation noted during this evaluation.02/07/2012Risk Factor Assessment

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1 User Review:

TT

Added on Oct 2, 2016 11:49 AM
Food:
*****
Service:
*****
Price:
**
Ambience:
*****
Cleanliness:
*****
Would you recommend Northside Grille to others? Yes
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