Data log tag information was reviewed. It appears walk in unit is working properly. (36 F on log tag, 37 F in water bottle) Graph indicates temperature is 41 F or below. Unit was serviced on Friday 3/18
No violation noted during this evaluation. | 03/21/2016 | Follow-up | |
Workers are keeping a log of temperatures in walk in. 3/14=44 3/15=34.. Unit had been worked on, however, it froze up according to market manager and service tech returned. I have placed a data log tag inside unit. Food for deli was removed and placed in other unit. I will pick up Monday 3/21 before 1:00 PM..Market manager put in another work order for unit to be rechecked.
No violation noted during this evaluation. | 03/16/2016 | Follow-up | |
Review of data log tag information. It appears walk in that has pass thru to restaurant area is not holding at 41 F or below. At best unit is 42 F. Unit to be serviced. No food for restaurant was held in unit, however, milk was stored for the grocery/market. I recommend you relocate TCS foods such as milk to another unit until it is serviced and maintains 41 F or below. Graph on data was left with store manager.
No violation noted during this evaluation. | 03/07/2016 | Follow-up | |
Date marking has improved. Time control in effect for chicken and hot dogs on roller. Mop sink needs thorough cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs, cole slaw and jalapenos were found at 44.5 F in the pass thru area of the market walk in.
Correction: Maintain food at 41 F or below. Worker relocated dogs and tamales and breakfast sandwiches to the other walk in. A data log tag was placed into the pass thru area of the market walk in. I will recheck next week.
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03/04/2016 | Risk Factor | |
Chicken breading is kept in walk in. This is a good practice. Area around mop sink to be smooth and cleanable. Surface to be repaired.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried chicken in display found at 126 F.
Correction: Discussed with manager. Time control is suggested to be used for fried foods. Manager to come up with a system that works for them.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) beef franks in the refrigeration unit was not discarded by the ""consume by"" date. (Date marked was 10/23 - 10/29)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. PIC discarded.
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11/09/2015 | Risk Factor | |
Good temp logs. Permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wheels of fryers, soda box rack, overflow tray under water heater, underside of stainless steel pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Drain grate missing inside mop sink.
Correction: Provide grate to prevent objects from falling into open drain.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall around mop sink is mildewed and paint is peeling.
Correction: Make area smooth and cleanable.
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06/11/2015 | Routine | |
No critical violations. Be sure workers know that when tuna is prepared or TCS foods are opened this accounts for the first day. Discussed employee health with PIC. The big 5 are posted. Good temp logs.
No violation noted during this evaluation. | 02/09/2015 | Risk Factor | |
Note: Remember shelf life for food is 7 days to include prep or open date(add 6 days to date) Add BBQ to time control policy and tracking log.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter found on counter for customers.
Correction: Butter is a TCS food and to be kept <41 F/ PIC discarded.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: BBQ, tornado, cheeseburger bits for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. PIC discarded.
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10/24/2014 | Risk Factor | |
Issued annual permit.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Observed refuse and debris in refuse enclosure. 7/18/14 - follow up - observed refuse and debris in refuse enclosure. 7/22/14 - follow up - refuse was cleaned up, some refuse still on pavement.
Correction: Correct by cleaning. 7/18/14 - correct by cleaning. 7/22/14 - follow up - continue to clean refuse enclosure.
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07/22/2014 | Follow-up | |
- Refuse - Covering Receptacles (repeated violation)
Observation: Observed dumpster door not closed. 7/18/14 - follow up - observed dumpster doors not closed.
Correction: Correct by keeping dumpster doors (and lids) closed. 7/18/14 - follow up - keep dumpster lids/doors closed.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Observed refuse and debris in refuse enclosure. 7/18/14 - follow up - observed refuse and debris in refuse enclosure.
Correction: Correct by cleaning. 7/18/14 - correct by cleaning.
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07/18/2014 | Follow-up | |
Time control used on sandwiches - pull times posted.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (food cart, wheel areas of cook line equipment, etc.).
Correction: Correct by cleaning.
- Refuse - Covering Receptacles
Observation: Observed dumpster door not closed.
Correction: Correct by keeping dumpster doors (and lids) closed.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed refuse and debris in refuse enclosure.
Correction: Correct by cleaning.
- Critical: Pests-Controlling Pests*
Observation: Observed several flies in food prep areas.
Correction: Correct by killing flies and preventing fly entry. Contact pest control operator for help and advice on control. Correct within 48 hours.
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07/07/2014 | Routine | |
No critical violations observed. Hot display case temperatures were satisfactory. Wrapped hot sandwiches using time control - discard times were marked correctly. Items correctly labeled/dated in refrigerator.
No violation noted during this evaluation. | 02/27/2014 | Risk Factor | |
Time control used on sandwiches. Gloves worn. Handwashing observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed chicken and BBQ in display case held below 135 degrees.
Correction: Correct by reheating to 165 degrees.
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10/31/2013 | Risk Factor | |
Follow up to inspection of 6/4/13. Item 820A2 corrected, #3180 corrected.
- Non-Food Contact Surfaces (repeated violation)
Observation: Need to clean wheels on cook line equipment.
Correction: Clean wheels on cook line equipment.
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07/19/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken tenders, jumbo wings and BBQ held below 135 degrees.
Correction: Correct by reheating to 165 degrees or discarding (BBQ reheated, discarded chicken).
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (shelving, cart, exterior of hot holder, soda box tower, wheels on cook equipment, mop buckets).
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at 10 foot candles in walk-in refrigerator and freezer.
Correction: Correct by providing 10 foot candles of light.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean in walk-in vault, threshold of door to walk-in vault (reach-in door), floor in kitchen, wall in refrigerator. Mop sink not clean.
Correction: Correct by cleaning.
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06/04/2013 | Routine | |
Gloves worn during prep.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed TCS food in hot case held below 135 degrees (mashed potatoes 125.1 degrees, gravy 131.6 degrees).
Correction: Correct by reheating to 165 degrees.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed wrapped sandwiches not marked with discard time - temperature log not maintained.
Correction: Correct by discarding - maintain time/temperature log on foods using time control.
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02/05/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Fas Mart #30, 11390 Nuckols Road, Glen Allen, VA 23060 »