Fas Mart # 412, 11503 Orby Cantrell Highway, Pound, VA 24279 - Convenience Store Food Service inspection findings and violations

Business Info

Restaurant: Fas Mart # 412
Address: 11503 Orby Cantrell Highway, Pound, VA 24279
Type: Convenience Store Food Service
Phone: 276 796-4318
Total inspections: 14
Last inspection: 03/23/2016

Restaurant representatives - add corrected or new information about Fas Mart # 412, 11503 Orby Cantrell Highway, Pound, VA 24279 »

Inspection findings	Inspection date	Type
Violations corrected. Maintain facility clean and in good state of repair, thank you. No violation noted during this evaluation.	03/23/2016	Follow-up
Food handling, cooking and preparation procedures are good. Facility however in need of a very good cleaning throughout the kitchen facility as noted. Correct and maintain facility clean PRIOR to follow-up inspection. 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: Exterior surfaces of fryers, M3 freezer, True refr, portable food storage rack and ice machine. Correction: Maintain nonfood-contact surfaces of equipment clean. Physical Facilities in Good Repair Observation: The red countertop is not maintained in good repair. The counter top covering and edging is damaged and missing on two door cabinet and at end of counter against the M3 freezer. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: The floor and wall of the mop sink room Correction: the kitchen floor under,near and behind most all equipment noted in need of cleaning.	03/03/2016	Routine
Good handwashing and prevention of barehand contact observed. Discussed cooling of gravy. Ice water bath is the best method of cooling a food item like this. The method used was to put into a container, loosely cover, and place directly on the wire rack. Discussed cleaning and sanitizing. There is a lot of food prep for one employee to complete and serve customers. Also the above noted areas that need cleaning would be very hard for one employee to do. The equipment has to be moved in order to properly clean, multiple employees would be required. Equipment - Good Repair and Proper Adjustment Observation: The True refrigerator is having condensation inside and it is dripping from the top. This could contaminate the food in the unit. Correction: Repair the unit to prevent the condensation inside. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: The floor wall junctures in the kitchen noted in need of cleaning. This has previously been observed. 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.	11/05/2015	Routine
Discussed cooling of food and observed the start of the cooling process. Good datemarking and prevention of barehand contact observed. Discussed the items in the top of the prep refrigerator. The cheese had just been put back into the unit, but the pan it was stored in was too shallow. Need a deeper pan that goes further into the unit so that the cheese is colder. A pan that goes deeper into the unit is also recommended for the tomatoes. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw hamburger stored above ready to eat hamburger in True refrigerator. Correction: Always store ready to eat food above raw food.	07/20/2015	Risk Factor
Following boil water advisory. Good temperature monitoring with good records. The temperatures were taken at 10:00 am and again at 12:00 am. Many items on the hot bar are time controlled. Some items may be saved, but temperature checked to assure it is being held hot properly before they are saved. The meatloaf and chicken livers both ran out by 1:30 PM with lunch being over at 10:00 AM. This is a good example of preparing only what you need for the 4 hour lunch period. Good handwashing observed. Equipment - Good Repair and Proper Adjustment Observation: The gaskets on the true refrigerator are damaged and need replaced. The handle on the prep refrigerator lid is broke. The underside of the lid for the prep refrigerator is damaged. Cutting board surface is heavily scored. Correction: Replace the gaskets on the True refrigerator. Replace the handle of the prep refrigerator and repair the lid. Fix the cutting board so that you can use the bottom surface, when this surface becomes scored then replace the cutting board or refinish it. Plumbing System Maintained in Good Repair Observation: The mop sink is loose from the wall and water is staying in the sink. Correction: Fix the sink to the wall so that it properly drains and water does not stay in the sink. Physical Facilities - Cleaning Frequency and Restrictions Observation: The floor and wall juncture at the cook line is in need of cleaning. Correction: Clean the floors and walls regularly to prevent build up of debris.	03/12/2015	Routine
No hazards noted today. Good thawing and cooling procedures observed. Person-in-charge taking cooking temps. of foods and recording them on time/temp. log, good procedure. Good hand washing and overall hygiene observed with proper glove use. No violation noted during this evaluation.	11/13/2014	Routine
Very good job. good hand washing and roper glove use observed. Also observed good cooling procedure and thawing(in refrigerator). No violation noted during this evaluation.	08/11/2014	Risk Factor
Discussed the problem with the butter brush. Good hand washing , good labeling and proper glove use observed. Sanitizing solutions at proper concentrations. Equipment and Utensils - Multiuse, Characteristics (corrected on site) Observation: The food contact surface of the butter brush is not easily cleanable. The brush is not of proper design. The brush has a metal band around the base of the bristles. Correction: Repair or replace the butter brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Obtain a proper food service approved brush for use for melted butter application.	05/09/2014	Routine
No hazards noted today. observed very good personal hygiene and proper glove/utensil use to prevent bare hand contact with ready to eat foods. No violation noted during this evaluation.	02/10/2014	Risk Factor
Discussed cooling hot foods with manager Lotus Vanover. Green beans, soup beans, macaroni and cheese, and sometimes the mashed potatoes are the only food items saved for the next day. The methods she explained to me will most likely not cool the foods within the required time frame which is: 1. Cool from 135 to 70 degrees within 2 hours 2. Cool from 70 to 41 within 4 hours. Another good method for cooling is to leave the container of food partially covered or completely uncovered during the cooling process, that is, when the food sits out at room temperature, leave it uncovered and stir it occasionally. When stored in the refrigerator, store on an open rack, and continue leaving the food either partially covered or uncovered until the food reaches 41. Cooling Methods Observation: The methods explained to me being used for cooling the foods in the hot holding display casewere not adequate. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.	11/18/2013	Routine
No other violations observed. Chicken liver, fried chicken, hamburger steak all time controlled (10 am. to 2 pm). Mashed potatoes, macaroni and cheese, and pinto beans, if enough are left, are cooled in an ice bath and re-heated the next day. Food Storage - Clean and Dry Location (corrected on site) Observation: Potatoes stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Physical Facilities - Cleaning Frequency and Restrictions Observation: The door to the walk in refrigerator and the walls on either side of the door to the walk in freezer were 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.	09/04/2013	Routine
No other violations observed. Biscuits, corn dogs, jr. burgers, sliders all time controlled (2 hours). Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	06/05/2013	Routine
No violations observed. Good use of gloves. Handwashing good. No violation noted during this evaluation.	03/11/2013	Risk Factor
Good handwashing and prevention of barehand contact observed. Discussed what items would be kept from the hot unit and proper cooling. They have charts up with the cold/hot holding temperatures and cooking/reheating temperatures. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station in the kitchen is being used for purposes other than washing hands. A container holding potatoes was filled at the hand sink. Correction: The handwash facility identified above is to be used for washing hands only	12/28/2012	Risk Factor

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