Observed good handwashing practices.PIC provided test strips, calibrated digital thermometer and Employee Health policy.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in both display hot boxes.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment, next to the 3 vat sink(right side): rubber mat ,trash lid, small metal rack.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/25/2016 | Routine | |
No violations noted.
No violation noted during this evaluation. | 10/23/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
Note:
Check on heating element (left one) in the hot display case to ensure hot holding of 135 F or above.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. There was no sanitizing solution available to use in the chicken prep room.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken in the hot display case hot holding at improper temperatures. Chicken was removed and placed in chill blaster.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Delfield reach-in cooler in the chicken prep room is dripping inside from fan.
Correction: Repair reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish washing room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
06/05/2015 | Routine | |
Notes:
Provide thermometer for the hot display case.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork ribs hot holding at improper temperatures in the hot display case.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the chicken Delfield refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. Cracks on the left bottom.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities in Good Repair
Observation: Cracks on the floor in the chicken prep room. Along the wall near grill and under 3 VAT sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/27/2015 | Routine | |
Previous violation have been corrected.
No violation noted during this evaluation. | 10/02/2014 | Follow-up | |
Notes:
- Pizza and panini units have been repaired and holding PHFs at proper cold holding temperatures.
- Rearrange shelving in the walk-in cooler to ensure that there is no food stored near the door. Monitor cold holding temperature, relocate all ready-to eat food into other refrigeration if food will exceed 41 F .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: PHF's in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
09/29/2014 | Follow-up | |
Notes:
- When thawing raw animal food, monitor time and temperature of the food. Food can not exceed 41 F for more than 4 hours.
- Do not store any ready-to eat PHFs near the door in the walk-in cooler, this is the warmest spot in the unit and will negatively effect cold holding temperature of the food.
The follow-up inspection will occur on September 30, 2014
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: PHF's in the walk-in cooler, panini display cooler, pizza table and low reach-in cooler near serving line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
09/26/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Please provide temperature measuring thermometers in each and every refrigeration and hot holding units.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The bottom shelf of the metal 3 door chicken room refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. Cracks observed on the bottom of the unit.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach-in freezer, hot display units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|
06/19/2014 | Routine | |
There are no violations noted during inspection.
Notes:
There are only 7 days to sell or discard commercially processed deli meats.
No violation noted during this evaluation. | 03/11/2014 | Routine | |
WIF 4 F, salad bar 35 F, 39 F, 41 F.
Sanitizing solution tested correctly at 200 ppm.
Non-critical violations must be corrected within 30 days.
Notes:
Mop buckets must be emptied every day and kept clean.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the hot display cases and rear reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near pizza table.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
12/02/2013 | Routine | |
Notes:
Maintenance is working on repairing a few refrigeration units throughout Food Market, walk-in cooler will get serviced ASAP according to the manager.
Discussed proper wash - rinse -sanitize procedure with person in chicken preparation area, empty container with sanitizing solution was replaced.
All non-critical violations must be corrected within 30 days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the rear reach-in freezer, hot chicken display case and pizza unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler observed at 47 F internal temperature.
Correction: Adjust walk-in cooler to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide quaternary ammonium sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rear reach-in freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
08/30/2013 | Routine | |
Maintenance call was placed to get both refrigeration units repaired.
Discussed proper cooling methods for roasted chicken and other food items.
Additional temperatures are taken: baked potato soup 163 F, tuna salad 41 F, Mac/cheese 41 F, pizza meat 40 - 41 F.
- Critical: Cooling*
Observation: Roasted chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked the night before found at 45 - 48 F next morning.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwiches and wraps in the display grab-n-go front unit cold holding at improper temperatures.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Front display grab-n-go case and small reach-in cooler near hot holding case were observed in a state of disrepair.
Correction: Repair both units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
05/28/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Discussed proper reheating time and temperature for soups.
Sanitizing solution in the 3 VAT sink and wiping cloth bucket tested correctly at 200 ppm.
Reviewed employee health policy with PIC.
Additional temperatures taken: raw sausage 32 - 36 F, raw chicken 37 - 41 F, fried chicken, cold 41 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza toppings, shredded cheese blend (pizza unit) and sliced cheese (rear low reach cooler at the pizza area) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Low reach-in cooler at the pizza area found at 47 F internal temperature.
Correction: Repair/adjust reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
02/21/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Sausage patties - 41, Chicken salad - 42, Tuna salad -43
Hot Holding: Sausage Patty - 155, Scrambled Eggs - 168, Egg Biscuit Portions - 163, Cream Chipped Beef - 142, Sausage Gravy - 162
Note: Service call placed during inspection for repair to the mechanical warewashing machine. 3-vat sink to be used to wash, rinse and sanitize all equipment food contact surfaces and utensils until repairs are complete.
Adequate food testing thermometers, sanitizer test kit and 3-vat sink set-up on hand. Quaternary sanitizer solution concentration in use in the 3-vat sink and wiping cloth containers tested at 200 ppm.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
|
01/06/2011 | Routine | |
Restaurant representatives - add corrected or new information about Martin's Food Market #6406, 5201 Chippenham Crossing Ctr., North Chesterfield, VA 23234 »