Food City #859, 1400 Bob White Boulevard, Pulaski, VA 24301 - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Food City #859
Address: 1400 Bob White Boulevard, Pulaski, VA 24301
Type: Grocery Store Food Service
Phone: 540 980-9336
Total inspections: 5
Last inspection: 07/24/2015
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Inspection findings

Inspection date

Type
All violations from previous inspection (violations not pulled over in Healthspace) have been corrected.
No violation noted during this evaluation.		07/24/2015Follow-up
To better promote efficient cooling, cool items uncovered. Deli cold holding showcase should be turned down slightly, as food was holding at 40-41 degrees, making it prone to temperature fluctuations. Small deli hot holding showcase to be turned up slightly, as hot held food had dropped below 135 degrees.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger patties stored over top of hot dogs, etc.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Handles of dispensing utensils were in contact with RTE foods in deli case.
    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* (corrected on site)
    Observation: Cooked chicken cold holding at improper temperatures. Hobart refrigerator foods were stored in has begun to fail.
    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.
07/14/2015Routine
Spoke with PIC about importance of date marking items kept for more than 24 hours. Spoke with both PIC and lunch manager about making sure to rotate hot held foods every four hours if they are not kept at 135 degrees. Both managers assured me that all hot foods are rotated every 2 hours.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) chicken breast 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.
09/24/2014Risk Factor Assessment
Discussed employee health procedure with PIC. Kitchen area is well run and organized.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger stored in refrigeration unit in kitchen stored beside of uncovered container of mashed potatoes.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food 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.
06/26/2014Routine
Discussed employee health and safe food temperatures. No violations observed. Keep up the good work
No violation noted during this evaluation.		04/02/2013Routine

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