Black Diamond Tiger Market #31, 103 East 19th Street N St. N, Big Stone Gap, VA 24219 - Convenience Store Food Service inspection findings and violations



Business Info

Restaurant: Black Diamond Tiger Market #31
Address: 103 East 19th Street N St. N, Big Stone Gap, VA 24219
Type: Convenience Store Food Service
Phone: 276 523-3772
Total inspections: 15
Last inspection: 01/08/2016

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Inspection findings

Inspection date

Type

No other violations observed.
Refrigeration equipment working very well.

  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the walk in freezer is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The wash water in the 3 compartment is soiled with food debris.
    Correction: Drain the water from the "wash" compartment of the 3 compartment sink, and clean and sanitizer the compartment.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the hood vent filters has accumulations of grime and grease.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
01/08/2016Routine
True cold case now functioning satisfactorily.
No violation noted during this evaluation.
10/08/2015Follow-up
Observed good food prep. procedures,personal hygiene and labeling,facility in good shape. Have cold case repaired/rplaced prior to follow-up inspection please.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Foods in the True cold case all holding at improper temperatures. All items were at or above 50 deg.F. All items were discarded.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The True cold case was observed in a state of disrepair, the unit was not holding foods at or below 41DEG.F. Have unit serviced, appears to be frosted over and do not use until functioning satisfactorily. Unit was emptied of all items. .
    Correction: Repair the Ture cold case 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 the True cold case replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
09/17/2015Routine
No violation noted during this evaluation.08/06/2015Complaint
Not a lot of food prep. going on. Did observe good cleaning and sanitizing procedure for food contact and non-food contact surfaces. Good labeling and personal hygiene observed. No hazards noted today, facility appears in good shape, clean, organized.
No violation noted during this evaluation.
05/28/2015Risk Factor
Previous hazards corrected. HB patties now kept in warmer, at proper holding temperature 144DEG.F. Maintain a regular cleaning schedule for equipment and facility, thank you.
No violation noted during this evaluation.
02/13/2015Follow-up
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the True cold display case.
    Correction: 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.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Globe electric slicer and the Nemco manual slicer
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The Upright freezer inside bottom and the inside of the
    spectra oven.

    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The stainless steel wall (which is also the outside of the end wall of the walk-in refr.) near the compartment sink and the floor under the three compartment in the kitchen noted in need of cleaning.
    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.
01/27/2015Routine
Discussed time control for the hamburger. This would be the best option for this. 4 hours is the time limit before they would have to be discarded.
Facility is well maintained. The hood filters are in need of cleaning, but over all the facility is being kept clean. The utensil drawers are damaged and need replaced.

  • Gloves - Use Limitation (corrected on site)
    Observation: Single-use gloves while worn during multi-tasks.
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Discard gloves after delivering food to a table and wash hands when tasks are changed.
  • Critical: Cooling* (corrected on site)
    Observation: Gravy noted not being adequately cooled to prevent the growth of harmful bacteria. It was at 84°F after being removed from heat at 10:30 AM. Unsure when it first went below 135°F.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Hamburger hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
10/01/2014Risk Factor
Remember to replace all cutting boards when they get heavily scored and are no longer easily cleanable.
Discussed cleaning schedule and keeping up with it to prevent heavy build up of debris/grease.
Discussed handwashing and prevention of barehand contact. Discussed hair restraints.

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw pork chops 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* (corrected on site)
    Observation: Hamburgers on the stove hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
06/24/2014Risk Factor
Good work on previous items.
Discussed prevention of barehand contact. If an item is not going to be heat treated, then barehand contact must be prevented. Use of deli tissue, tongs, and single use gloves are appropriate for this. But if gloves are going to be used, only put gloves on for the specific task that requires barehand contact, such as slicing cucumbers for salads.

  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed 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.
03/31/2014Follow-up
Good handwshing and prevention of barehand contact observed.
Procedures for datemarking is in place, but it is not being followed properly by all employees. New dates had not been put on the chicken salad and potato salad when it was last made. Old stickers are not being removed from the lids when washed. These need to be removed to properly clean the lids and to assure no confusion with multiple or old dates on a container. Person in charge knows the procedures for proper datemarking in the regulations.

  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed deli meats, bologna, and hot dogs in the True refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) chicken and potato salad in the True 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The cutting board for the prep table was observed in a condition that prevents necessary maintenance and easy cleaning.
    Correction: Repair the cutting board 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 cutting board, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment and other hard to reach surfaces of equipment..
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors under shelving in dry storage and walk in refrigerator noted in need of cleaning. Also behind equipment at the floor wall junctures.
    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.
03/21/2014Routine
No hazards today. Good hand washing observed. Facility in good shape, Good pesonal hygiene observed for staff, all appear healthy. Good Job!
No violation noted during this evaluation.
12/26/2013Risk Factor
Risk evaluation, no hazards noted. Good hand washing procedure observed. Good use and proper use of single use gloves also observed, gloves changed with tasks and hand washed between changing, good job.
No violation noted during this evaluation.
09/16/2013Risk Factor
Facility in good shape today. Remember the slicer has a removeable back cover that must be broken down and cleaned/sanitized with rest of the machine. Overall, very good job today with food handling, preparation and service.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The large slicer in kitchen was soiled.
    Correction: Clean and sanitize these surfaces for food contact. Sliced properly cleaned and sanitized.
06/18/2013Risk Factor
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the "prepared on" date on the prepared ready-to-eat (RTE) Chicken salad and potato salad in the refrigerator, the food should have been discarded 14 days ago and 4 days ago. Items discarded.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded after seven days from preparation date. 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.
  • Temperature Measuring Devices (corrected on site)
    Observation: The temperature measuring device located in the cold case is not readable it is broken.
    Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:The floor of the walk-in freezer uner the wire racks.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
    Observation: The floor in the kitchen under the three compartment sink noted in need of cleaning.
    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.
03/11/2013Routine

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