Best Bet Mini Mart, 188 Faulconerville Drive, Amherst, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Best Bet Mini Mart
Address: 188 Faulconerville Drive, Amherst, Virginia
Total inspections: 12
Last inspection: Aug 26, 2009

Restaurant representatives - add corrected or new information about Best Bet Mini Mart, 188 Faulconerville Drive, Amherst, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 26, 2009Follow-up00-
  • 0160 - Critical A food employee failed to wash his or her hands before applying gloves and engaging in food preparation, .
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the kitchen.
  • 0820 A 1 - Critical Hot holding at improper temperatures, hamburger @ 90F.
  • 1800 - Food debris / grease build-up in the oven and under the grill and fryer.
  • 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment in the dumpster area.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids, in the kitchen.
  • 2720 - Dumpster or outside refuse container was open or uncovered, grease trap.
  • 3020 - Soap was not provided at the kichen handsink.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area.
  • 3180 - Floors behind / under the grill have a grease build-up due to a leak from the grill.
August 18, 2009Routine27Details / Comments
No violation noted during this evaluation. September 30, 2008Follow-up00Details / Comments
  • 1150 - Peeling paint on the air vent at the entrance of the dry storage room.
  • 1570 - The fryer top is broken and unsafe to operate. Unit top being held up with wire and tape. Leaking drainpipe under the 3 compartment sink.
  • 1800 - Repeat Grease / carbon build-up: Exteior of the fryer (top down to wheels).
  • 3170 - Floor tiles need replacement in the kitchen and dining area.
September 19, 2008Follow-up04Details / Comments
  • 1150 - Peeling paint on the air vent at the entrance of the dry storage room.
  • 1570 - The fryer top is broken and unsafe to operate. Unit top being held up with wire and tape.
  • 1780 - Critical Repeat Mold build-up in the ice machine bin.
  • 1800 - Grease / carbon build-up: Oven, stove eyes, grill sides, exteior of the fryer (top down to wheels).
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
  • 3020 - Soap was not provided at the hand washing sink of the kitchen.
  • 3170 - Floor tiles need replacement in the kitchen and dining area.
  • 3200 - Repeat Intake and exhaust air ducts have a dust build-up.
September 11, 2008Routine26Details / Comments
  • 1150 - The support post at the 3 compartment sink needs repair / to be properly sealed.
  • 1780 - Critical Slight mold build-up in the ice machine bin.
  • 1800 - Carbon build-up in the display case and exterior of the grill.
  • 2190 - Water from the handwashing sink in the back restroom was measured at a temperature less than 110F.
  • 2720 - Grease refuse container was open or uncovered.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - The back door of the kitchen has a debris / splatter build-up
  • 3200 - Repeat Dust build-up on the air intake vent.
January 10, 2008Routine17Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer
  • 1800 - Steam table / display case has a debris build-up. Grease build-up in the exhaust hood filter and on the grill table. Food debris under the cutting board of the sandwich prep unit.
  • 2600 - The outdoor refuse container is stored on absorbent material. Dumpster being stored on the grass.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - The wall behind the chicken fryer is not maintained in good repair / the paint is peeling.
  • 3200 - Dust build-up on the air vent over the ice machine.
June 13, 2007Routine15Details / Comments
1320 - Repeat There was no temperature measuring device located in the reach-in freezers ( 2 ).December 05, 2006Follow-up01Details / Comments
  • 0820 - Critical Cold holding at improper temperatures, raw hamburger @64F. Reach-in unit @ 50F.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezers ( 2 ).
  • 1780 - Corrected During Inspection Critical Mold build-up in the ice machine bin.
  • 1800 - Food debris under the fryer, behind the grill, and on the grill sides.
  • 3180 - Floor under the handsink and 3 compartment sink have a debris build-up.
November 28, 2006Routine23Details / Comments
  • 0610 - Food storage containers stored on the floor or less than 6" above the floor.
  • 1570 - Condensate leak in the sandwich prep. unit
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food debris on the slicer, ember glow unit, and hot holding cabinet.
  • 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Interior of the reach-in freezer has a debris build-up. Carbon build-up on the stove eyes and exterior of the grill.
  • 2310 - Critical The handwashing facility is blocked, preventing access by employees for easy handwashing.
February 28, 2006Routine24Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the sandwich prep. unit and breading bowl.
  • 1320 - There was no temperature measuring device located in the stand-up freezer
  • 1570 - The door gasket of the sandwich prep. unit is (missing, damaged).
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Grill, potatoe slicer, and stove eyes.
  • 1780 - Critical Mold build-up on the soda dispencer drip tray.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Repeat Grease build-up : Exhaust hood and behind the grill. Food debris in the bottom of the stand-up freezer.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3330 - Critical Unlabled chemical spray bottles (2).
August 08, 2005Routine45Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Grill and grill sides.
  • 1780 - Critical Slight rust build-up in the ice machine bin.
  • 1800 - Grease build-up in the exhaust hood.
  • 3180 - Stand-up freezer needs de-frosting.
February 24, 2005Routine22Details / Comments

August 18, 2009 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before applying gloves and engaging in food preparation, .
    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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the kitchen.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 1 - Critical Hot holding at improper temperatures, hamburger @ 90F.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1800 - Food debris / grease build-up in the oven and under the grill and fryer.
    Clean the surface at a frequency necessary to preclude accumulation of debris.
  • 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment in the dumpster area.
    Properly dispose of all refuse with food residue to prevent pest activity.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids, in the kitchen.
    Cover all waste containers when not in continuous use.
  • 2720 - Dumpster or outside refuse container was open or uncovered, grease trap.
    Cover all waste containers when not in continuous use.
  • 3020 - Soap was not provided at the kichen handsink.
    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.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - Floors behind / under the grill have a grease build-up due to a leak from the grill.
    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.

September 30, 2008 (Follow-up)

Comments:
All violations from previous inspection, September 19, 2008, corrected.

September 19, 2008 (Follow-up)



Violations:
  • 1150 - Peeling paint on the air vent at the entrance of the dry storage room.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - The fryer top is broken and unsafe to operate. Unit top being held up with wire and tape. Leaking drainpipe under the 3 compartment sink.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - Repeat Grease / carbon build-up: Exteior of the fryer (top down to wheels).
    Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
  • 3170 - Floor tiles need replacement in the kitchen and dining area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 11, 2008 (Routine)



Violations:
  • 1150 - Peeling paint on the air vent at the entrance of the dry storage room.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - The fryer top is broken and unsafe to operate. Unit top being held up with wire and tape.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1780 - Critical Repeat Mold build-up in the ice machine bin.
    Clean food-contact surfaces of the ice machine to prevent the growth microorganisms on those surfaces.
  • 1800 - Grease / carbon build-up: Oven, stove eyes, grill sides, exteior of the fryer (top down to wheels).
    Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3020 - Soap was not provided at the hand washing sink of the kitchen.
    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.
  • 3170 - Floor tiles need replacement in the kitchen and dining area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Repeat Intake and exhaust air ducts have a dust build-up.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

January 10, 2008 (Routine)



Violations:
  • 1150 - The support post at the 3 compartment sink needs repair / to be properly sealed.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1780 - Critical Slight mold build-up in the ice machine bin.
    Clean food-contact surfaces of the ice machine to prevent the growth microorganisms on those surfaces.
  • 1800 - Carbon build-up in the display case and exterior of the grill.
    Clean the surface at a frequency necessary to preclude accumulation of debris.
  • 2190 - Water from the handwashing sink in the back restroom was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F.
  • 2720 - Grease refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - The back door of the kitchen has a debris / splatter build-up
    . 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.
  • 3200 - Repeat Dust build-up on the air intake vent.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

June 13, 2007 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer
    Clean and sanitize these surfaces for food contact.
  • 1800 - Steam table / display case has a debris build-up. Grease build-up in the exhaust hood filter and on the grill table. Food debris under the cutting board of the sandwich prep unit.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2600 - The outdoor refuse container is stored on absorbent material. Dumpster being stored on the grass.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3170 - The wall behind the chicken fryer is not maintained in good repair / the paint is peeling.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Dust build-up on the air vent over the ice machine.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

December 05, 2006 (Follow-up)



Violation: 1320 - Repeat There was no temperature measuring device located in the reach-in freezers ( 2 ).
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.

November 28, 2006 (Routine)



Violations:
  • 0820 - Critical Cold holding at improper temperatures, raw hamburger @64F. Reach-in unit @ 50F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezers ( 2 ).
    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.
  • 1780 - Corrected During Inspection Critical Mold build-up in the ice machine bin.
    Clean food-contact surfaces of the ice machine to prevent the growth microorganisms on those surfaces.
  • 1800 - Food debris under the fryer, behind the grill, and on the grill sides.
    Clean the surface at a frequency necessary to preclude accumulation of food residues that become encrusted or attract insects.
  • 3180 - Floor under the handsink and 3 compartment sink have a debris build-up.
    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.

February 28, 2006 (Routine)



Violations:
  • 0610 - Food storage containers stored on the floor or less than 6" above the floor.
    Elevate food storage containers onto approved shelving with minimum 6" legs or casters.
  • 1570 - Condensate leak in the sandwich prep. unit
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food debris on the slicer, ember glow unit, and hot holding cabinet.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Interior of the reach-in freezer has a debris build-up. Carbon build-up on the stove eyes and exterior of the grill.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical The handwashing facility is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.

August 08, 2005 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the sandwich prep. unit and breading bowl.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1320 - There was no temperature measuring device located in the stand-up freezer
    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.
  • 1570 - The door gasket of the sandwich prep. unit is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Grill, potatoe slicer, and stove eyes.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Mold build-up on the soda dispencer drip tray.
    Clean food-contact surfaces of the soda dispencer prevent the growth microorganisms on those surfaces.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat Grease build-up : Exhaust hood and behind the grill. Food debris in the bottom of the stand-up freezer.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3330 - Critical Unlabled chemical spray bottles (2).
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

February 24, 2005 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Grill and grill sides.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Slight rust build-up in the ice machine bin.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - Grease build-up in the exhaust hood.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Stand-up freezer needs de-frosting.
    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.

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