Martin's Food Market #6439, 7035 Three Chopt Road, Richmond, VA 23226 - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Martin's Food Market #6439
Address: 7035 Three Chopt Road, Richmond, VA 23226
Type: Grocery Store Food Service
Phone: 804 288-5263
Total inspections: 7
Last inspection: 01/26/2016
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Inspection findings

Inspection date

Type
Frozen yogurt hopper has been discarded (see previous inspection). Discussed employee health policy. A couple of lightbulbs need replaced- above front grill and in chicken prep room. Sanitizer at 3-compartment in produce prep room appears to be just below 200 ppm - recommend having the dispenser checked and calibrated so sanitizer is between 200-400 ppm. Permit issued.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed a gap in the vents in the chicken prep room.
    Correction: Repair or replace hood filters and/or eliminate gaps between filters.
01/26/2016Routine
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Observed macaroni and cheese placed in hot case at 116-125F.
    Correction: Reheated to 177-180F. Ensure that food is heated to 165F or above for hot holding at 135F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Frozen yogurt mix in hopper at 56-60F.
    Correction: Discarded. Called for service for unit. Will not use unit until repaired to maintain at <41F.
09/22/2015Risk Factor
No risk factor violations noted at the time of inspection.
Note: Watch cooling of thick pork loins (68F) - to be put in blast chiller.
No violation noted during this evaluation.		03/24/2015Risk Factor
Note: Cold water knob for hand sink by 3 part sink is broken but a work order was put in this morning for repair ASAP.
Ok for permit.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Observed rice scoop stored with handle in food.
    Correction: Store with handles up out of product, on dry surface, or in running water.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed in need of cleaning: hood filters over pizza oven.
    Correction: Clean regularly.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed in need of cleaning: floors in grill area and chef's case area, ceiling around air vents throughout kitchen.
    Correction: Clean facilities regularly.
11/17/2014Routine
No critical violations noted.
No violation noted during this evaluation.		07/10/2014Risk Factor
No critical violations noted. Permit issued
  • Temperature Measuring Devices
    Observation: Observed the lack of a thermometer in the low boy cook line (grill) refrigeration unit.
    Correction: Supply a thermometer in all refrigeration units.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed a split refrigeration door gasket to the frozen chicken wing low boy reach-in unit.
    Correction: Replace the gasket.
  • Non-Food Contact Surfaces
    Observation: Observed dirty/dusty hood vents above the chicken deep fryers.
    Correction: Clean the vents.
  • Kitchenware and Tableware (corrected on site)
    Observation: Observed the scooper lying down in the rice (grill).
    Correction: Arrange the scooper/stored directly in the product with the handle upward.
  • Lighting, Intensity (repeated violation)
    Observation: Observed 36.53 foot candles of lighting at the grill. Observed 36.47 foot candles of lighting at the chicken deep fryer station.
    Correction: Supply brighter lighting
01/08/2014Routine
Permit issued
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: Observed the wall mounted vegetable slicer is soiled with dried encrusted food debris.
    Correction: Clean the slicer.
  • Equipment and Utensils, Air-Drying Required
    Observation: Observed the stainless steel pans/lexan pans on the storage rack against the walls that are being "wet nested" (water inside).
    Correction: Air dry/dry equipment with a single use towel prior to storage.
  • Lighting, Intensity
    Observation: Observed 33.88 foot candles of lighting at the prep/grill line
    Correction: should have a minimum of 50 foot candles of lighting.
01/22/2013Routine

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