Middletown Liberty, 90 Reliance Rd, Middletown, VA 22645 - Convenience Store Food Service inspection findings and violations

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Business Info

Restaurant: Middletown Liberty
Address: 90 Reliance Rd, Middletown, VA 22645
Type: Convenience Store Food Service
Phone: 540 869-8001
Total inspections: 4
Last inspection: 03/10/2016
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Inspection findings

Inspection date

Type
- Maintain date marking for all food items.
- Hang mops to dry
  • Critical: Hands - When to Wash* (corrected on site) (repeated violation)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
    Observation: Pizza, pizza roll, fish and chicken wings hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and back kitchen area
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
03/10/2016Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit/strip provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a test strip for both sanitizers used so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled. Prep table cuttting board.
    Correction: Clean and sanitize these surfaces for food contact.
02/23/2015Routine
- In the walk-in, make sure no raw foods are stored over anything ready to eat.
- The small hot cabinet beside the register is hot holding food at 114 degrees. Turn the unit up so it holds at 135 or higher or use time as a public health control and discard food after 4 hours.
-
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Sour cream in the large display unit cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
02/06/2014Risk Factor
-Hood fan was being repaired at the time of inspection.
- Replace shield on the light fixture in the back kitchen area.
-Time as a public health control may be used for hot items in holding areas.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Chicken wings and pizza 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) sliced deli meats and meatloaf in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located on the front kitchen line is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use.
  • Physical Facilities in Good Repair
    Observation: Leaks at the hand sink and 3 vat sink.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/28/2013Routine

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