Restaurant: Bourbon Street on Main
Address: 1588 South Main Street, Harrisonburg, Virginia
Phone: (540) 442-7166
Total inspections: 5
Last inspection: Aug 13, 2009
0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
0790 - Corrected During InspectionRepeat Improper methods used to thaw shrimp, chicken and ribs. Items were allowed to thaw at room temp. overnight. Shrimp and Chicken were above 41.
0800 - Corrected During InspectionCritical Repeat Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
3180 - Repeat Kitchen is in need of general cleaning.
0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
0790 - Corrected During Inspection Improper methods used to thaw shrimp, chicken and ribs. Items were allowed to thaw at room temp. overnight. Shrimp and Chicken were above 41.
0800 - Corrected During InspectionCritical Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
0820 A 2 - Corrected During InspectionCritical Repeat Shrimp, chicken, fish, and pasta cold holding at improper temperatures
1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
3180 - Kitchen is in need of general cleaning.
3270 - Effective methods are not being used to control pests
0820 A 2 - Critical Cold holding at improper temperatures: ALL THE FOOD IN THE MAKE UNIT AT GRILL LINE WAS ABOVE 41 DEGREES. The reason for this: the cooler unit is 95% iced up.
0820 A 2 - Corrected During InspectionCritical Repeat Several items in the 1/2 refrigerator were at improper cold holding temperatures Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
1510 - The person in charge could not provide a food temperature measuring device. Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. The thermometer must be calibrated and scaled in 2 degree increments.
1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine sanitizer must be between 50-100 ppm.
1730 - Water is dripping from the cooling unit in the walk-in refrigerator. Repair the unit so there is no possibility of food contamination.
Comments:
Please review the following sections of the 2007 Regulations, 12VAC 5-421-80 to 12VAC 5-421-120. The regulations can be found at http://www.vdh.virginia.gov/EnvironmentalHealth/Food/Regulations/index.htm
August 14, 2008 (Follow-up)
Violations:
0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
0790 - Corrected During InspectionRepeat Improper methods used to thaw shrimp, chicken and ribs. Items were allowed to thaw at room temp. overnight. Shrimp and Chicken were above 41. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process. PRODUCTS WERE DISCARDED!
0800 - Corrected During InspectionCritical Repeat Rice noted not being adequately cooled to prevent the growth of harmful bacteria. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PRODUCT WAS DISCARDED!
1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
3180 - Repeat Kitchen is in need of general cleaning. 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.
June 18, 2008 (Routine)
Violations:
0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
0790 - Corrected During Inspection Improper methods used to thaw shrimp, chicken and ribs. Items were allowed to thaw at room temp. overnight. Shrimp and Chicken were above 41. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process. PRODUCTS WERE DISCARDED!
0800 - Corrected During InspectionCritical Rice noted not being adequately cooled to prevent the growth of harmful bacteria. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PRODUCT WAS DISCARDED!
0820 A 2 - Corrected During InspectionCritical Repeat Shrimp, chicken, fish, and pasta cold holding at improper temperatures Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
3180 - Kitchen is in need of general cleaning. 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.
3270 - Effective methods are not being used to control pests When pests are found use effective methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
March 25, 2008 (Follow-up)
Comments:
The hand sink at the dish machine has been unclogged.
The bottom of the grill line make unit is 41 degrees. There is no ice build up. The top area is also 41 degrees. Foods may be moved from the walk in freezer back into this unit. Management needs to : 1. Monitor ALL refrigerators at least two times each day. It only takes a minute to open a refrigerator and look at the thermometer. If it is ABOVE 41 degrees corrective action needs to be taken IMMEDIATELY. 2. Foods in the top of the grill line make unit MUST be ONE LAYER thick. Today there were multiple layers of crab cakes, salmon, etc. and this creates an insulation effect so the top layer is really hot, the middle layers moderately cold and the bottom layer is cold. NO MORE THAN ONE LAYER. Keep the extra in the bottom of this unit or in the walk in. Thank you for you quick attention to this issue.
March 25, 2008 (Routine)
Violation: 0820 A 2 - Critical Cold holding at improper temperatures: ALL THE FOOD IN THE MAKE UNIT AT GRILL LINE WAS ABOVE 41 DEGREES. The reason for this: the cooler unit is 95% iced up. Since ALL the refrigerators were crammed with food, the ONLY available space was the walk in freezer. Food that was not discarded was put in the walk in, under the conditions marked in the comment section. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
This started pout as a routine inspection, but with the situation of the large make unit being out of temperature, it was focused on the crisis. All of the food, except the fish, in the large make unit at the grill are above 41 degrees. The unit is 95% iced up with at least a 2" accumulation of ice on the cooler and lines. All the other refrigerators are overloaded. Some food in the make unit were discarded. The rest was put in the walk freezer. The walk in refrigerator and the walk in freezer are NOT TO BE OPENED until I come back at 3 P.M. If the make unit has been defrosted and can hold foods 41 degrees or colder, you may stay open. If not, you MUST CLOSE until you can arrange for cold facilities to keep the make unit foods 41 degrees or lower. For lunch, you may use ONLY what is on the cold and hot buffet lines. Also, the hand sink at the dish machine must be unclogged.
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