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Restaurant: Apple Market #3210
Address: 102 Paulette Circle, Lynchburg, Virginia
Total inspections: 5
Last inspection: Jul 2, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 1800 - The nonfood contact surface of the pizza prep freezer has accumulations of ice.
- 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 3180 - Floors in the walk-in freezer and dry storage area noted in need of cleaning.
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July 02, 2009 | Routine | 0 | 3 | Details / Comments |
- 1320 - Repeat There was no temperature measuring device located in the prep tables.
- 1790 - The food contact equipment surface of the rotisserie is observed soiled with accumulations of grime and char.
- 2310 B - The handwash station by the pizza prep tableis being used to clean equipment and utensils.
- 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory by the pizza prep table.
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August 04, 2008 | Routine | 0 | 4 | Details / Comments |
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk in freezer.
- 0820 - Corrected During Inspection Critical Meatballs in sauce hot holding at improper temperatures: 124.
- 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed tuna salad and macaroni salad in the prep unit was not properly dated for disposition after opening.
- 1800 - The area around the walk in freezer door has ice accumulation, which prevetns door from closing.
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June 06, 2007 | Routine | 2 | 2 | Details / Comments |
- 0470 A 4 - Pan of rolls not covered on shelf.
- 0480 - Spray bottle (made for cleaners) used for food product in deli.
- 0570 - Wiping cloths improperly stored between use.
- 0610 - Food stored on the floor or food stored less than 6" above the floor. Boxes in freezer and box of breading in kitchen.
- 1100 - The food contact surface of the grill equipment holder (cardboard box with plastic jug liner) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1150 - Towels on shelving under grill.
- 1320 - There was no temperature measuring device located in the sandwich prep unit.
- 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pans.
- 2620 - There are waste grease containers in the kitchen without covers.
- 3170 - Repeat Conduits behind grill area not maintained in good repair
- 3180 - Floor under double trash bin dirty.
- 3240 - Corrected During Inspection No hot water at handsink in kitchen.
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October 06, 2006 | Routine | 1 | 11 | Details / Comments |
- 1560 - Not enough space between hot holding unit and counter for cleaning.
- 2250 - No mop/utility sink available.
- 3020 - No soap at handwashing sinks.
- 3050 - No papertowels at handsinks. No covered trash can in ladies restroom.
- 3170 - Floor drain not sealed in kitchen area. Water lines behind grill area.
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June 26, 2006 | Pre-Opening | 0 | 5 | Details / Comments |
July 02, 2009 (Routine)
Violations: - 1800 - The nonfood contact surface of the pizza prep freezer has accumulations of ice.
Clean the surface at a frequency necessary to preclude accumulation of ice.
- 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 3180 - Floors in the walk-in freezer and dry storage area noted in need of cleaning.
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.
Comments:
Kitchen is very clean and organized. Thank you.
August 04, 2008 (Routine)
Violations: - 1320 - Repeat There was no temperature measuring device located in the prep tables.
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.
- 1790 - The food contact equipment surface of the rotisserie is observed soiled with accumulations of grime and char.
Clean the food contact surface of the rotisserie to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- 2310 B - The handwash station by the pizza prep tableis being used to clean equipment and utensils.
The handwash facility identified above is to be used for washing hands only
- 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory by the pizza prep table.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
June 06, 2007 (Routine)
Violations: - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0820 - Corrected During Inspection Critical Meatballs in sauce hot holding at improper temperatures: 124.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed tuna salad and macaroni salad in the prep unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
- 1800 - The area around the walk in freezer door has ice accumulation, which prevetns door from closing.
Please scrape ice off to allow for door closure.
Comments:
Wiping cloth sanitizer 100 ppm chlorine.
October 06, 2006 (Routine)
Violations: - 0470 A 4 - Pan of rolls not covered on shelf.
Cover all foods properly before storing.
- 0480 - Spray bottle (made for cleaners) used for food product in deli.
Use containers that are different from cleaning product containers.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0610 - Food stored on the floor or food stored less than 6" above the floor. Boxes in freezer and box of breading in kitchen.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1100 - The food contact surface of the grill equipment holder (cardboard box with plastic jug liner) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the grill equipment holder to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- 1150 - Towels on shelving under grill.
Remove towels, keep surfaces easily cleanable.
- 1320 - There was no temperature measuring device located in the sandwich prep unit.
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.
- 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pans.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
- 2620 - There are waste grease containers in the kitchen without covers.
All waste containers are to be fitted with snug lids.
- 3170 - Repeat Conduits behind grill area not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality and cleanablilty of the physical facilities.
- 3180 - Floor under double trash bin dirty.
Clean as needed.
- 3240 - Corrected During Inspection No hot water at handsink in kitchen.
Hot and cold running water required at handsink for proper handwashing.
June 26, 2006 (Pre-Opening)
Violations: - 1560 - Not enough space between hot holding unit and counter for cleaning.
Install legs on unit so that unit is at least 4 inches from counter for ease of cleaning.
- 2250 - No mop/utility sink available.
Install mop/utility sink.
- 3020 - No soap at handwashing sinks.
Install soap dispensers at handsinks.
- 3050 - No papertowels at handsinks. No covered trash can in ladies restroom.
Install papertowel dispensers at handsinks and covered trash can in ladies restroom.
- 3170 - Floor drain not sealed in kitchen area. Water lines behind grill area.
Seal space between tile and drain. Cover lines so that area is easily cleanable.
Comments:
Correct above violations before operating. Food service operations permit issued.
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