Martin's Food Market #6438, 13700 Hull Street Road, Midlothian, VA 23112 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Martin's Food Market #6438
Address: 13700 Hull Street Road, Midlothian, VA 23112
Type: Full Service Restaurant
Phone: 804 739-9845
Total inspections: 12
Last inspection: 03/16/2016

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible. No violation noted during this evaluation.	03/16/2016	Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink set-up was adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible. Note: Monitor employee hand-washing & glove usage. Overall good sanitation. Gloves - Use Limitation (corrected on site) Observation: Single-use gloves while worn during multi-tasked food preparation. Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: Chicken breast were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Internal cook temperature was observed at 109 & 128 degree Fahrenheit. Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds.	11/24/2015	Routine
Notes: 1. Manager was not aware of a specific written corporate employee health policy. He stated it is addressed in an online training module that all staff must complete. He was unable to provide a written summary of what specific signs/symptoms of illness that employees are required to report, and how long they must stay out/return to normal food handling duties. Inspector provided a copy of the Martin's corporate policy that was obtained at another store in the chain. Discussed concerns regarding what corporate says managers are allowed to ask staff about signs and symptoms. 2. The floor in the chicken room needs to be regrouted. 3. Uses Frying Oil Filtering Powder. 4. Excellent temperature control today! No violation noted during this evaluation.	07/01/2015	Routine
NOTES: * Critical violation corrected at the time of inspection. * Monitor hot- holding practices to ensure internal food temperatures of 135 degrees or higher to prevent bacterial growth. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation) Observation: Sausage patties, sausage links, sausage gravy, and hash browns hot holding in the 4DR Display Hot Box observed with an internal food temperature of less than 135 degrees. Correction: RAPIDLY REHEATED. Monitor hot holding practices to ensure internal food temperatures of 135 degrees or higher to prevent potential bacterial growth. Insect Control Devices - Design and Installation Observation: Insect control device is located over wash compartment at the 3-vat sink where dead insects may be impelled or fall. Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. Handwashing Signage/Handwashing Facilities Observation: No signage posted at chicken prep room hand sink informing employees to wash hands. Correction: Post a sign informing employees to wash hands at the chicken prep room hand-sink.	12/05/2014	Routine
NOTES: * Observed good hand-washing practices, verified calibrated food thermometer, sanitizer concentrations, sanitizer test kit, and employee health policy. * No observed violations. * Monitor water-proof sealing around 3-vat sink in chicken prep room to prevent potential mold accumulation. No violation noted during this evaluation.	08/18/2014	Routine
Addl Temp: mac & cheese-149F, meatloaf-138-166F, pot roast-167-172F, chicken pesto panini-42F, Rachel (turkey) panini-41F, shredded cheese-41F, pork sausage pieces-42F, italian sausage oieces-41F, porkchetta-73F, raw chicken-38F, mashed potatoes-160F, tomato basil soup-170F Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Pices of baked chicken, in the display hot case were hot holding at improper temperatures. (baked chicken pieces meaured 119F and 109F) Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Yogurt, cut fresh fruit and cut tomatoes in the side undercounter True back-up cooler were cold holding at improper temperatures. The food items were removed from the unit and rapidly cooled in another refrigerated unit. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: The Sandwich/Panini undercounter back-up cooler was observed with and ambient air reading of 46 F with elevated food product temperatures of stored food items greater than 41 degrees F. All of the food items were relocated to another refrigeration unit and servicing was called for the unit. Correction: Repair the Sandwich/Panini undercounter True 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 the Sandwich/panini True undercounter cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	05/15/2014	Routine
Addl Temps: lasagna-190F, mashed potatoes-151F, potato wedges-138F, ribs-177F, mac & beef mixture-165F, shredded cheese-41F, sliced corned beef-40F, fish (cooling)-40F, chicken pieces (cooling)-50-51F, London broil-41F, sausage pieces-39F, London broil pannini-39F. The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy was also discussed at this time. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: A container of diced ham in the top cold rail of the pizza maketable unit was cold holding at improper temperatures (diced ham measured 59 degrees F). Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Lighting, Intensity Observation: Less than 20 foot candles of light was noted in the rear warewashing area (the light was observed blown with the area darkened). 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	12/11/2013	Routine
Add'l Temps: fried chicken-165F, soups- 161F, 176F, sliced turkey-44F cooling, chicken breast-39F, mashed potatoes-144F. The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection. No violation noted during this evaluation.	08/13/2013	Routine
Additional temps: corned beef- 38F, eggplant cutlet- 34F, pork pieces- 39F, cheese pizza-170F, chicken pesto panini sandwich- 40, fettuccine & noodles-159F. The facility provided metal probe thermometers to monitor TCS food products, quaternary test strips to monitor sanitizing concentrations and a review of the Employee Health policy was also available during today's inspection. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Pieces of salisbury steak in gravy was observed 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.	04/29/2013	Routine
Additional Food Temperatures: Mashed Potatoes(HH)- 139, Fried Chicken(HH)-156, Milk(CH)- 38. Notes: * No violations observed during today's inspection. No violation noted during this evaluation.	02/07/2012	Routine
Non-critical violation must be corrected within 30 (thirty) days. Additional temperatures taken: chicken salad 30 F, tuna salad 29 F, cut melon 33-34 F. The dishwasher was broken at the time of inspection. Facility is now using three compartment sink to wash, rinse and sanitize until a dishwasher fixed. Temperature Measuring Devices - Ambient Air and Water Observation: A few refrigeration units missing thermometers.. Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: There was no sanitizer in use on the line at the time of inspection. Correction: Sanitizer must be in use at any time	02/02/2011	Routine
There are no violations noted during todays inspection. Facility has excellent sanitation and food handling practices. No violation noted during this evaluation.	11/08/2010	Routine

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