Martin's Food Market #496, 3000 Stony Point Road, Richmond, VA 23235 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Martin's Food Market #496
Address: 3000 Stony Point Road, Richmond, VA 23235
Type: Full Service Restaurant
Phone: 804 323-0306
Total inspections: 9
Last inspection: 10/16/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/16/2015Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The Deli Ham, Mesquite Turkey, Cheese and Deli Turkey in Display Case 3 were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
05/26/2015Risk Factor
No violation noted during this evaluation.01/22/2015Routine
Additional Cold Holding Temperatures
Display Case 4: Macaroni and Cheese 40'F
Display Case 5: Cheese 39'F
Sandwich Display, Salad Bar: Turkey Sandwich 20'F
Walk in Cooler 1: Macaroni 37'F, Potato Salad 37'F
Small Walk in Cooler: Keifer Milk 36'F
Dairy Walk in Cooler: Milk 40'F
Salad, Walk in Cooler: Chicken Salad 38'F, Cheese 39'F
Meat Walk in Cooler: Raw Chicken 33'F, Steak 34'F
Additional Equipment Temperatures
Deli Hot holding unit: 165'F
Walk in Cooler 1: 38'F
Small Walk in Cooler: 36
Dairy Walk in Cooler: 38'F
Walk in Freezer 1: 32'F
Walk in Freezer 2: 30'F
Salad Walk in Cooler: 34'F
Meat Walk in Cooler: 32'F
No violation noted during this evaluation.		09/25/2014Risk Factor
Additional Cold Holding Temperatures:
Salad Bar: Tuna Salad 39'F, Cut Cantaloupe 40'F
Meat Walk in Cooler: Hot Dog 35'F, Hamburger 35'F
Vegetable Walk in Cooler: Chicken Salad 35'F, Pasta Salad 35'F, Tuna Salad 39'F
Small Walk in Cooler: Keifer Milk 41'F
Meat Walk in Cooler by Deli: Ham 38'F, Turkey 38'F
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed a concentration of less than 150ppm in the three compartment sink of the chicken prep area and deli sanitizer buckets.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Surfaces of the Ice Machine interior were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of Ice Machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
05/30/2014Risk Factor
Cold Holding RTE Ham at 40'F in the Glass Door RIC at the Salad Bar area
  • Equipment - Cooking and Baking Equipment (corrected on site)
    Observation: The food contact equipment surfaces of the Microwave Oven Cavity and Bagged Soup Boiler were observed soiled with accumulations of grime and debris.
    Correction: Clean the food contact surface of the Microwave Oven Cavity and Bagged Soup Boiler to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
01/22/2014Routine
milk in pizza prep area low-boy refrigerator, 32 degrees Fahrenheit
No violation noted during this evaluation.		09/24/2013Risk Factor
No violation noted during this evaluation.05/16/2013Risk Factor
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the clean dishware shelf in the dish room has an accumulation of grime.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair
    Observation: Floor in the dish room is not maintained in good repair: several floor tiles are missing.
    Correction: Replace the missing floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor in walk in refrigerator #2 has an accumulation of grime and debris.
    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.
01/03/2013Routine

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