Bacchus, 2 North Meadow Street, Richmond, VA 23220 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Bacchus
Address: 2 North Meadow Street, Richmond, VA 23220
Type: Full Service Restaurant
Phone: 804 355-9919
Total inspections: 4
Last inspection: 01/23/2015
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Inspection findings

Inspection date

Type
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the shelving racks and ceiling fans have an accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Water Pressure
    Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: hansink in rear food prep area
    Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station at the rear food prep area, is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
01/23/2015Routine
The Health Permit was revalidated at this inspection. Non RISK items (repeats from the previous ROUTINE inspection) were discussed with the owner.
No violation noted during this evaluation.		12/18/2013Risk Factor
Inspection for the health permit renewal.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) foods in the walk-in and the front bar area in the refrigeration unit is not properly dated for disposition.
    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.
  • 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 chlorine and 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 walk-in shelving has accumulations of grime and debris. Also, the pipes and area around the dish machine and 3 compartment sink need cleaning.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Refuse - Areas, Enclosures, and Receptacles, Good Repair
    Observation: Storage area for refuse, recyclables, or returnables not maintained in good repair. Dumpster is missing the lid.
    Correction: Maintain storage area for refuse, recyclables, or returnables in good repair.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Toilet Rooms - Enclosed
    Observation: Neither male / female toilet room door is provided with a self-closing door
    Correction: Provide a self-closer for 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walk-in floors 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.
10/04/2013Routine
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the bar.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
12/18/2012Risk Factor

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