Martins Food Market #6437, 7324 Bell Creek Road, Mechanicsville, VA 23111 - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Martins Food Market #6437
Address: 7324 Bell Creek Road, Mechanicsville, VA 23111
Type: Grocery Store Food Service
Phone: 804 746-4441
Total inspections: 12
Last inspection: 01/14/2016
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Inspection findings

Inspection date

Type
Food suppliers are Richmond Restaurant and Martins Commissary. Discussed corporate employee health policy. Observed good temperature logs and datemarking.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pepperoni (45), Mozzarella (46), and pizza sauce (45) cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Per the PIC, items were in pizza prep unit less than 4 hours. PIC relocated items to cool back down.
01/14/2016Routine
Food suppliers are CNS, Richmond Restaurant, Ukrops, and Dickies Seafood. Time control is used for pizza (45 min) and chicken breading (4 hours). Discussed employee health, computer training used. Recommend repairing/replacing thermometer for the walk in cooler. Overall clean facility.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Fried Chicken (123°) hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Chicken was placed in blast cooler to cool down to 41°.
09/24/2015Risk Factor
Food Suppliers are Richmond Restaurant, Ukrops, CNS, and Produce Source. Discussed Employee Health, Martins computer based training is used. Discussed cooling procedures of pasta salads, Chicken salad, and cut melons. Discussed cleaning/sanitizing food contact surfaces and utensils. Observed good temperature logs.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked Chicken (48) and Turkey (50) cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC stated food in unit <3 hours. PIC relocated foods to blast chiller to cool foods.
04/29/2015Risk Factor
Food Suppliers are Martins, CNS, & Richmond Restaurant. Discussed Employee Health & reviewed corporate training. Discussed cleaning/sanitizing in use utensils.Discussed reheating & cooling procedures. Overall very clean & well run kitchen.
No violation noted during this evaluation.		01/23/2015Routine
3 compartment sink 110 + degrees. Quat sanitizer 200 ppm. HACCP logs reviewed. Prep area for salads and produce viewed. No preparation being done in this area during the inspection. Employee stated that gloves are used during washing of produce and also during the preparation process. Hand washing and glove use observed in kitchen prep area.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Observed employees turning faucets off with hand after washing.
    Correction: Recommend that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Afterward a paper towel may be used to turn off faucet to avoid recontamination of hands.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: Observed knives stored in hand sink basin.
    Correction: Recommend that the handwash facility identified above is used for washing hands only
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Observed that the floor in the walk in cooler is peeling and is no longer smooth and easily cleanable.
    Correction: Recommend resurfacing to make it smooth and easily cleanable.
01/23/2014Routine
Quat sanitizer 200 ppm. Employee health info in file. Reviewed cooling logs, temperatures in range. Recommend providing thermometers for all coolers and hot holding units. Service company called to repair leak in quat pre-mix system, recommend testing concentration each time with test strips to verify accuracy.
No violation noted during this evaluation.		12/06/2013Risk Factor
No violation noted during this evaluation.11/19/2013Other
Food contact surfaces have been cleaned and sanitized. Exposed food discarded as well as other items on report. Kitchen prep area clear to open. Sean Hejja with VDACS on site for grocery area inspection.
No violation noted during this evaluation.		11/19/2013Other
Quat sanitizer 200 ppm. Employee health training on file and in compliance. Person in charge's food protection manager credential on file. No cooling taking place during the inspection. Hand washing observed, gloves used. No violations cited.
No violation noted during this evaluation.		08/27/2013Risk Factor
Quat sanitizer ~ 100 ppm, corrected ~ 250 ppm. Recommend providing thermometers in all cold holding equipment.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Observed items in 3 compartment sink not sanitized after washing. Sanitizer not at adequate strength for sanitizing.
    Correction: Recommend re-cleaning and sanitizing all food contact equipment after cleaning and rinsing of the food-contact surface. Empty quat sanitizer replaced and sanitizer basin refilled to ~ 250 ppm quat sanitizer.
05/23/2013Risk Factor
Quat sanitizer 200 - 250 ppm. Wash basin 125 degrees. Test strips present. Employee health training in compliance. Copy obtained for file. Recommend keeping thermometer in walk in cooler, no pattern of non-compliance. No violations cited.
No violation noted during this evaluation.		02/21/2013Routine
Quat sanitizer 200 ppm. 3 basin wash temperature 117 degrees. Good glove use. Store uses processes that cook, cool and reheat foods for hot holding. Inspection frequency will be modified to reflect this information.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed raw animal food stored in a manner that may cause biological cross contamination of ready-to-eat food (RTE).
    Correction: Recommend seperating raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
12/10/2012Risk Factor

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