Martin's Food Market #6491, 12601 Jefferson Davis Hwy, Chester, VA 23831 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Martin's Food Market #6491
Address: 12601 Jefferson Davis Hwy, Chester, VA 23831
Type: Full Service Restaurant
Phone: 804 748-9051
Total inspections: 13
Last inspection: 01/08/2016

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Inspection findings	Inspection date	Type
The operator provided digital metal probe thermometers, quat. test strips and an Employee Health policy at this time. Warewash Machines, Temperature Measuring Devices Observation: The temperature measuring device for the (sanitizing) tank of the warewashing machine is (not operating.). The final sanitizing rinse on the Hobart warewashing machine register 120 degrees F, during today's inspection. Correction: Provide a functioning temperature measuring device at the (sanitizing) compartment so employees can routinely monitor the water temperature. Light Bulbs Protective Shielding Observation: Light bulbs in the ceiling mounted fixture above the pizza maketable unit/prep area were not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.	01/08/2016	Routine
Recommended having deli meat that has been partially sliced, moved to the back of the display unit to help with temperatures. Discussed reheating with staff and the need to stir product after reheating. Making sure to check with a thermometer in several areas to ensure the product is thoroughly heated. Recommended posting employee health information in the break area and in each section of the store for easy referencing for staff. Slight build-up noted on soda nozzles. Recommended removing soda nozzles nightly to remove any debris. Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site) Observation: Sausage pizza topping in the pizza make table observed with mold. Sausage was voluntarily discarded. Correction: Discard or render unusable food that is found to be unsafe or adulterated.	08/26/2015	Routine
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Breakfast pizza and mac & cheese hot holding at improper temperatures. Make sure mac & cheese is stirred thoroughly to evenly distribute the heat throughout the product. Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.	04/21/2015	Routine
Nothing shou be dumped down the hand sinks. They are to be only for hand washing. Thermometers are needed in the rotisserie display and the freezer drawers at the fry station. Thermometers should be placed in the front of each hot/cold holding unit. Strongly recommended having thermometers at each station. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Soups 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. Equipment - Good Repair and Proper Adjustment Observation: Freezer drawers at the fry station was observed in a state of disrepair and damaged. Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	01/06/2015	Routine
Additional food temperatures: Canteloupe - 34, Egg roll - 37. Monitor large pieces of chicken that come out of the fryer to ensure they are not stuck together. Several pieces that were stuck together required further cooking. Table underneath grill in the frying area is in need of being cleaned. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed employee place grated pan with cooked, fried chicken on a sheet tray where raw breaded chicken had been. Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Temperature Measuring Devices Observation: There was no temperature measuring device located in the rotisserie hot holding display. A thermometer is also needed in the panini display. 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.	09/11/2014	Routine
Make table is still not being used. Thermometers were reading 39 F, but operator explained that were having someone come back to look at it. No violation noted during this evaluation.	05/29/2014	Follow-up
Additional food temperatures: Sausage - 40, 41, Hot box items - 145+, Other than tenders, hot display items - 140+, Deli meats - 41, Chicken - 37, Uncut meats in the walk-in - 35-38, Potato - 38, Turkey burgers (1 hour) - 41. Recommended keeping fried items away from the door to help maintain temperature. Label pizzas and remove from window if they do not hold temperature, to prevent food temperatures below 135 F. Returned the next morning to check dish machine. If dish machine has not run for a while, may want to run several cycles to get up to the proper temperature. Recommended checking dish machine weekly with thermolabels. Will return on/about May 29, 2014 to check on refrigeration. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Chicken tenders and pizza slices hot holding at improper temperatures. 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) (repeated violation) Observation: Foods in the reach-in, at the fry station and a few items in the left make table cold holding at improper temperatures. 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: Reach-in at the fry station observed with an ambient air temperature of 50 F. Make table was also taken out of service, due to several foods being elevated. Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	05/19/2014	Routine
Additional food temperatures: Collards - 158, Broccoli & rice - 155, Beans - 141, Rotisserie (cook) - 173, Buttermilk ranch - 41, Tenders - 143. Pizza slices are labeled with a time, for quality purposes only. Once 45 minutes expires, slices are cooled, wrapped and sold by the slice. Thermometer needed for the rotisserie hot display. Small reach-in by the hot hold display needs a thermometer in the front of the unit. No violation noted during this evaluation.	02/10/2014	Routine
After reheating foods, ensure they are stirred to distribute heat throughout food. Shelving in Delfield reach-in by the hot hold display has begun to rust. Rinse gauge on dish machine has still needs to be repaired. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: A few deli meats (in the display behind the counter) and onions/mushrooms cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	10/15/2013	Routine
Additional food temperatures: Ham - 40, Sausage - 40-41, Panini - 38, Egg - 149, Sausage - 150-170, Gravy - 143, Potato - 165, Potato - 175, Baked beans - 175, BBQ - 179, Chicken - 39, 37, 38, 38. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Sliced tomato and sauteed onion/mushrooms cold holding at improper temperatures. Foods were voluntarily discarded. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	06/18/2013	Routine
Additional food temperatures: Tenders - 136, 148, Baked chicken breast - 159, Portioned sides - 143- 147, Mac & cheese - 148, Pot pie - 153, Rotisserie - 166, Fried chicken breast - 149, Ham salad - 38, Sliced tomato - 40, Meats @ deli - 35-40, Corn pudding - 36, Foods in Walk-in coolers - 32-36. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation) Observation: Potato wedges in warming display hot holding at improper temperatures. Wedges were voluntarily discarded. 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: Mango, melon, and chopped ham cold holding at improper temperatures. Items were moved to the freezer to cool down. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The door gasket to the fry freezer drawer is in poor repair. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.	03/12/2013	Routine
Additional food temperatures: Salmon cakes - 38, Roast beef - 42 Prosciutto - 42, Sliced tomato - 39, Cooked/sliced chicken - 40, Sliced turkey - 39, Fried shrimp - 176, 155, Fried chicken - 180, 178, 160, Cinnamon apples - 160, Barbecue chicken - 146, Chicken strips - 1 60, Baked beans - 118, 114, 108, 196, Whole ham - 41, Whole turkey - 41, Butter beans - 39, Mac & cheese - 145, 39, 139, 162, Mashed potatoes - 165, BBQ - 38, General tso's chicken - 155. Quaternary ammonium sanitizer at proper concentration. Adequate metal stem thermometers. Dish machine rinse at 160+. Good food safety practices in place. Facility is extremely clean. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Meatballs and baked beans 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.	02/25/2011	Routine
Additional food temperatures: Grilled chicken breast - 40, Ground turkey sausage - 40, Ground Italian sausage - 41, Pizza sauce - 37, Breakfast pizza - 156, Sausage patty - 142, Sausage link - 152, Scrambled eggs - 160, Cinnamon apples - 155, Potatoes - 153, Salmon - 164, Whole ham - 37, and Sliced ham - 36. Adequate metal stem thermometers. Quaternary ammonium sanitizer at proper concentration. Dish machine rinse at 160+. Facility is clean and well maintained. Thawing (corrected on site) Observation: Improper methods used to thaw Ribs. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Temperature Measuring Devices Observation: There was no temperature measuring device located in the sandwich display case. 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.	11/18/2010	Routine

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