Martin's Food Market #6428, 7045 Forest Hill Avenue, Richmond, VA 23225 - Full Service Restaurant/Caterer inspection findings and violations

Business Info

Restaurant: Martin's Food Market #6428
Address: 7045 Forest Hill Avenue, Richmond, VA 23225
Type: Full Service Restaurant/Caterer
Phone: 804 272-6815
Total inspections: 9
Last inspection: 02/05/2016

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Inspection findings	Inspection date	Type
Veggie Wash- Suma Eden, Concentration < 3.0PH Physical Facilities in Good Repair Observation: The Grouting around the Tile flooring in the Chicken Prep area is not maintained in good repair Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions Observation: The ceiling around the HVAC Vents is 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.	02/05/2016	Routine
No violation noted during this evaluation.	10/06/2015	Risk Factor
No violation noted during this evaluation.	05/22/2015	Risk Factor
Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) Observation: The nonfood contact surface of the cardboard used to line the produce walk in cooler shelving is not corrosion resistant, nonabsorbent, and/or smooth. Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Intake and exhaust air ducts are not being cleaned in the food preparation areas. Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials	01/26/2015	Routine
Additional Temperatures Additional Cold Holding Temperatures: Deli Case 1: Turkey 39'F, Ham 39'F Deli Display: Chicken 38'F, Turkey 38'F, Ham 39'F Display Case 2: General Sou Chicken 36'F, Shrimp Salad 35'F Display Case 3: Corn Beef Sandwich 35'F Display Case 4: Potato Salad 38'F Display Case 5: Calzone 41'F Display Case 6: Mozzarella Cheese 40'F Cafe Reach in Cooler 2: Cream Cheese 33'F, Milk 36'F True Reach in Cooler: Sausage 37'F Salad Walk in Cooler: Chicken Salad 34'F, Pasta Salad 33'F Dairy Walk in Cooler: Milk 38'F, Egg Whites 37'F Walk in Cooler: Sausage 37'F, Chicken 37'F Deli Walk in Cooler: Cheese 35'F, Ham 36'F Bakery Walk in Cooler: Icing 38'F Additional Hot Holding Temperatures: Salad Bar: Chili Beef and Beans 145'F Hot Holding unit: Chicken 135'F, Macaroni and cheese 145'F, Chicken 136'F, Chicken 145'F Pizza Hot Holding Unit: Pizza 155'F Additional Equipment Temperatures: Deli Display: 28'F Display Case 1: 34'F, Display Case 2: 40'F, Display Case 3: 32'F, Display Case 4: 28'F, Display Case 5: 32'F, Display Case 6: 38'F Hot Holding Unit: 165'F Cafe Reach in Cooler 1: 40'F Cafe Reach in Cooler 2: 32'F Salad Bar 1: 40'F Salad Bar 2: 40'F BCF Blast Chiller: -13 Walk in Freezer 1: -3, Walk in Freezer 2: -12, Walk in Freezer 3: -2 Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The Mozzarella Cheese in sandwich prep 2 and the butter packets in the ice bucket were observed 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.	08/28/2014	Risk Factor
Additional Temperatures Salad Bar: Cold Holding: Chicken 39'F, diced Tomato 38'F, Greek Pasta 38'F Salad Walk in Cooler: Cold Holding: Tuna Salad 35'F, Chicken Spread 34'F, Cream Cheese 36'F, Coffee Bar Area: Reach in Cooler: Cold Holding, Whipped Cream 38'F Milk Reach in Cooler: Cold Holding, Milk 41'F Utensils - In-Use - Between-Use Storage (corrected on site) Observation: In-use utensils improperly stored between use. Observed Scissors and knives being stored in sanitizer bucket. 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. Equipment - Fixed Equipment, Spacing or Sealing Observation: The three compartment sink and prep sink in the Salad walk in Cooler prep area are not sealed to adjoining equipment or walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Several Lexan containers and metal container in the kitchen facility were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	03/10/2014	Routine
salad bar con't: cut canteloupe, 40 No violation noted during this evaluation.	01/10/2014	Risk Factor
No violation noted during this evaluation.	08/08/2013	Risk Factor
sour cream in rear low-boy, 36 degrees Fahrenheit Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Meat loaf 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. Physical Facilities in Good Repair Observation: Broken floor tile in deep vat frying area in kitchen and is not maintained in good repair Correction: Have broken floor tile replaced and maintain in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Wiping cloths in sushi prep area being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Ensure sanitizer in water is at proper concentration. Correction: Utilize only water with proper concentration of sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	04/11/2013	Routine

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