Martins Supermarket #6489, 253 North Washington Highway, Ashland, VA 23005 - Grocery Store Food Service inspection findings and violations

Business Info

Restaurant: Martins Supermarket #6489
Address: 253 North Washington Highway, Ashland, VA 23005
Type: Grocery Store Food Service
Phone: 717 245-7474
Total inspections: 6
Last inspection: 01/11/2016

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Inspection findings	Inspection date	Type
Discussed the following with the person in charge (PIC): 1. The PIC stated that the blast chiller has been repaired and they are now using it for cooling foods. 2. Observed a hole in the ceiling tile in the cooking area. Recommend replacing that ceiling tile. 3. Time as a public health control is used for the chicken breading (discarded every 4 hours) and the egg wash (discarded every 2 hours). Observed the preparation and discard times notated on a log sheet in the breading area. 4. The fire suppression system was inspected in December 2015, the fire extinguishers were inspected in July 2015 and the ventilation hood system was professionally cleaned in December 2015. Observed good holding, reheating, and cooking temperatures of foods and good food handling practices (handwashing and glove use) by staff. Equipment - Good Repair and Proper Adjustment Observation: The door gaskets to the Beverage Air reach-in cooler are in poor repair (broken). Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1. Interior of both warmers (Henny Penny) including the tracks, 2. Cart on wheels in the chicken prep area, 3. Floor fan in the chicken prep area, 4. Interior of the Beverage Air reach-in cooler, 5. Many small sheet pans (carbon buidlup) on food contact surfaces, 5. Exterior surfaces of the potato slicer. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Physical Facilities - Cleaning Frequency and Restrictions Observation: The following physical facilities in need of cleaning: 1. Many ceiling tiles in the cooking area, 2. Floor between the deep fryers. 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.	01/11/2016	Routine
Time as a public health control is used for the chicken breading (discarded every 4 hours) and the egg wash (discarded every 2 hours). Observed the preparation times notated on a log sheet in the breading area. Discussed the following with the person in charge (PIC): 1. Recommended using time as public health control for the prewrapped breakfast sandwiches in the display case. A template for the written policy when using time as a public health control was given to the PIC. 2. Recommended contacting the service technician to service the sanitizer dispenser at the sink located in the chicken prep area since the sanitizer being dispensed there is too strong. 3. Ensure that the employee health policy is reviewed with all staff frequently. Observed the overall facility clean and observed good food handling practices (handwashing & glove usage) by the staff. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Prewrapped chicken biscuit hot holding at improper temperatures in the display case. The temperature was 106°F. The employee discarded the sandwich. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Non-Food Contact Surfaces Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. interior of both "Henny Penny" holding cabinets, 2. floor fan in the cooking area. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Physical Facilities in Good Repair Observation: Several areas of the floor in the kitchen are not maintained in good repair. Observed areas of the concrete floor broken and unsealed. Correction: Maintain physical facilities 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: The quaternary ammonium sanitizer in the wiping cloth bucket that is being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. The concentration was measured at 400 ppm and the manufacturer's requirement is 200 ppm. The person in charge (PIC) diluted the concentration. Correction: Utilize only quaternary ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	01/26/2015	Routine
Temperatures continues: Hot holding: macaroni & cheese-175°F, chicken noodle soup-168°F No violation noted during this evaluation.	07/22/2014	Risk Factor
Please FAX/Mail a copy of Dishmachine service repair report to Hanover Health Dept. fax 804-365-4355. Bernard Fields Asst. Mgr. Laurie Black PIC. Very helpful and courteous staff. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Observation: Observed Dishmachine rise cycle water temperature at 178 degrees. Correction: Recommend unit be serviced to insure utensils, plates, pot/pans, glasses are sanitized properly. Wall and Ceiling Coverings and Coatings Observation: Ceiling tiles above Dishmachine and storage area in kitchen are not properly sealed. Correction: Recommend area in ceiling above storage area be repaired/replaced.	03/20/2014	Follow-up
CHOPPED TURKEY 40 DEGREES, COUS 40, BEANS 39, HAM 34, RAW CHICKEN 34. Dishmachine tested at wash 150-55, Rinse gauge does not appears to be functioning properly, temperature per gauge 172, pressure 15 psi, surface test strip on dish above 160 degrees. Observed Dishmachine rinse gauge not accurate. Machine did not go into rinse cycle. Recommend gauges be adjusted/repaired ti insure proper rinse and pressure cycles are attained. PIC Bernard Fields. Observed hand washing and glove usage. Please notify Hanover Health Dept. when gauge has been adjusted and/or repaired. 804-365-4339 or FAX 804-365-4313. No violation noted during this evaluation.	12/04/2013	Risk Factor
light tuna salad CH 35. Dishmachine wash 150 degrees, rinse 182-184 pressure 15 psi. ANSI Food manager certified Sandy Malcolm. 2/9/2012 #20709544 Employee Health information posted. Temperatures below 41 degrees in cooling units and foods below 41 degrees. Hot holding foods greater than 135 degrees.. Test strip above 160 degrees. Critical: Hands - When to Wash* Observation: Observed food handling employees not washing hands before putting on gloves. Correction: Recommend employees wash hands prior to putting on gloves.	07/12/2013	Risk Factor

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