Martin's Food Market #6436, 5700 Brook Road, Richmond, VA 23227 - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Martin's Food Market #6436
Address: 5700 Brook Road, Richmond, VA 23227
Type: Grocery Store Food Service
Phone: 804 264-1595
Total inspections: 17
Last inspection: 03/04/2016
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Inspection findings

Inspection date

Type
Great job maintaining proper food temperatures.
No violation noted during this evaluation.		03/04/2016Risk Factor
Permit Issued.
No violation noted during this evaluation.		12/14/2015Follow-up
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed an employees handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Manager discussed this with employee to correct the violation.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Observed the times listed for the pizza were from the previous day.
    Correction: Corrected by putting correct times.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed grease on the sheet pans that pans of chicken are stored on in the hot holding box.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Observed flooring in the dish area not smooth and easily cleanable. Also, coving tiles missing in the chicken room and the metal floor not sealed under the fryers. The corner molding is missing on the wall next to the desk.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Observed grease on the floor in the chicken room. Heavy grease around the grease trap which appears to be no longer sealed properly.
    Correction: Clean.
11/09/2015Routine
Note: the pizza cooling unit was covered in ice. Product was removed and unit to be defrosted.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed containers of soup and other TCS foods at 57°F in the refrigerator in the chicken prep room. Refrigerator was at 57°F
    Correction: Product was discarded and repair order placed. Sign put on refrigerator to keep others from putting anything in it.
07/02/2015Risk Factor
I spoke with the general manager about a complaint concerning a toddler sitting on a table and being changed in the eating area. The manager will be posting signs saying changing tables are available in both rest rooms.
No violation noted during this evaluation.		04/01/2015Other
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed the sausage on the pizza make table at 52°F. Unit was at 48°F.
    Correction: Product was discarded by management. Work order submitted.
03/12/2015Risk Factor
  • Physical Facilities in Good Repair
    Observation: Observed the floor and the tiles deteriorating in the dish machine and 3 compartment sink area. Also, the wall behind the breader in the chicken room is pushed back exposing a large gap in the floor.
    Correction: Repair.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed the floor dirty under equipment in the pizza area and in the chicken room. The grease trap is no longer sealed tight and is over flowing.
    Correction: Clean.
11/05/2014Routine
Cold hold problem with display case has been resolved. (Turning off unit at night for 6 hours to prevent ice on evaporator unit inside case). (Air temperature was 35 degrees at vent) Dishmachine still not functioning properly in final rinse mode. Suspect faulty thermostat on booster heater (initial spike over 195 degrees then rests at 150 degrees). Maintenance tech notified - using 3 compartment sink.
No violation noted during this evaluation.		07/21/2014Follow-up
Gloves worn. Dishmachine - 140 degrees final rinse.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Found display unit foods at 44-46 degrees. All cold hold to be 41 degrees or less.
    Correction: Please store cold hold ready to eat foods at 41 degrees or less. Unit had excessive ice in coils. Defrost element apparently not operational. Please have unit evaluated for proper defrost cycle element operation.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Found final rinse at 140 degrees. Dishmachine specs require 180 degrees at 15-25 psi.
    Correction: Please repair the booster heater to supply proper temperature to machine for final rinse. 3 compartment sink used for sanitize (Quat 200).
07/17/2014Risk Factor
Gloves worn. Discussed need for sanitizer to be present for clean up in chicken prep/fry area. Also spoke to procedure for breakfast pizza, egg product hold time. Suggest using smallest container, start fresh each day and discard left over at end of shift. Dishmachine - 180 degrees final rinse. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Found pot of chicken noodle soup on soup self service at 113 degrees.
    Correction: All hot hold food products are to be 135 degrees or more. Please hold all hot food products above 135 degrees (soup was pulled and reheated to 187 degrees).
04/28/2014Risk Factor
No risk factor violations observed. Gloves worn. Discussed dishmachine operation and need to check out final rinse cycle. 3 compartment sink - Quat sanitizer - 200+ ppm - test kit (ok).
No violation noted during this evaluation.		02/26/2014Risk Factor
Gloves worn. Dishmachine 192 degrees final rinse at 20 psi. 3 compartment sink - Quat sanitizer - 200 ppm.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Found cut melon, cut watermelon, and mandarin oranges at 43.9, 44 and 45 degrees in self serve salad.
    Correction: Store food below 41 degrees.
11/18/2013Routine
No risk factor violations observed. Gloves worn. Dishmachine - 181 degrees final rinse at 20 psi.
No violation noted during this evaluation.		07/19/2013Risk Factor
No risk factor violations observed. Gloves worn. Dishmachine - 182 degrees at 25 psi final rinse. 3 compartment sink - Quat sanitizer - 200+ ppm/test kit (ok).
No violation noted during this evaluation.		04/23/2013Risk Factor
No risk factor violations. Gloves worn. Discussed three compartment sink sanitizer and disposing of French toast batter instead of reserve for next day. Dishmachine - 185 degrees at 24 psi final rinse. 3 compartment sink - 200 ppm/test kit (ok).
No violation noted during this evaluation.		02/13/2013Risk Factor
No risk factor violations observed. Gloves worn. Discussed time written down for pizza holding item and level of items in sanitizer sink. Dishmachine - 183 degrees at 21 psi.
No violation noted during this evaluation.		06/01/2012Risk Factor Assessment
No risk factor violations observed. Gloves worn. Discussed damaged door gaskets on cooler in chicken room. Hot water side of faucet not operating. Grease pan in cook top not clean. Dishmachine 190 degrees final rinse. 3 compartment sink-Quat sanitizer/strips.
No violation noted during this evaluation.		06/27/2011Risk Factor Assessment

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