FOOD CITY # 827 DELI, 1135 Claypool Hill Mall, Cedar Bluff, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: FOOD CITY # 827 DELI
Address: 1135 Claypool Hill Mall, Cedar Bluff, Virginia
Phone: (276) 963-4558
Total inspections: 15
Last inspection: Oct 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 01, 2009Risk Factor Assessment00Details / Comments
  • 1570 - Light was out in walk in cooler.
  • 1580 - The cutting board(s) along the Prep bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer
April 09, 2009Routine03Details / Comments
0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.October 30, 2008Critical Procedures10Details / Comments
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Ice Machine
April 16, 2008Routine22Details / Comments
  • 0480 - Unlabeled food containers.-
  • 0820 1 - Corrected During Inspection Critical Meat loaf - hot holding at improper temperatures.
  • 1770 B -
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air filters for hood.
  • 1790 - The food contact equipment surface of the bread pans is observed soiled with accumulations of grime and debris.
December 13, 2007Routine14Details / Comments
  • 0610 - Corrected During Inspection Cut Vegtables stored on prep table after preperation, uncovered where it is subject to dust or other contamination.
  • 0830 - Critical The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit is not properly dated for disposition.
  • 1100 - Corrected During Inspection The food contact surface of the Ice Scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Repeat The door handle's of the Meat Dosplay Case missing.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen beside ice machine.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment in storage room.
  • 3340 - Corrected During Inspection Critical Container of toxic chemical wre not properly stored to prevent the contamination of food prep surface in kitchen.
June 22, 2007Routine25Details / Comments
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Cake in front.
  • 1570 - Repeat The can opener blade is dull.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area.
June 23, 2006Pre-Opening03Details / Comments
  • 0450 C - Critical Excessive bare hand contact with exposed food that is in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food under cabinet in front. (Sugar).
  • 0820 - Corrected During Inspection Critical Baked beans in steamer hot holding at improper temperature.
  • 1060 - The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Heat Lamp in hot bar was out.
  • 1570 - The can opener blade is rusted and dull.
  • 1750 - Corrected During Inspection Single-service items were observed reused for the dispensing of Sugar.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Toaster and Door Handles.
  • 3180 - Bottom of cooler noted in need of cleaning.
April 17, 2006Routine35Details / Comments
No violation noted during this evaluation. January 22, 2006Follow-up00-
  • 0160 - Critical A food employee failed to wash his or her hands before donning single-use gloves and then engaging in food preparation.
  • 0470 - Critical Unwrapped or uncovered food in the Walk-In Cooler.
  • 0550 - In-use utensils improperly stored between use. (Knife and Ice Scoop).
  • 0570 - Heavily soiled wiping cloths in use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Cold holding at improper temperatures.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside of Ice Machine and Can Opener Blade.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine, Pastry Oven.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Ice Machine (Ice Scoop on top).
  • 2310 B - Repeat The handwash station at the front is being used for purposes other than washing hands.
  • 2620 - There are refuse containers in the kitchen without covers.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3180 - Floors, walls, and ceilings in the kitchen noted in need of cleaning.
January 20, 2006Routine69Details / Comments
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Flour scoop.
  • 0820 - Corrected During Inspection Critical Margarine cold holding at improper temperatures.
  • 1800 - The nonfood contact surface of the wall beside fume hood and dry storage shelves has accumulations of grime and debris.
  • 3270 - Methods are not being used to control pests.
October 21, 2005Routine13Details / Comments
  • 2310 B - Corrected During Inspection The handwash station at the front behind service counter is being used to rinse foods.
  • 3340 1 - Corrected During Inspection Container of window cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 28, 2005Follow-up02Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: dessert dish.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0610 - Corrected During Inspection Food stored in a commonly wet or soiled location under fan in cooler.
  • 1060 - The nonfood contact surface of the drain plugs for 3 compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside and outside of ice machine, and can opener blade.
  • 2310 B - The handwash station at the front behind service counter is being used to rinse foods.
  • 3340 1 - Corrected During Inspection Container of window cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 28, 2005Routine16Details / Comments
  • 0480 - Unlabeled food containers.(Flour, etc)
  • 0550 - Dispensing utensils improperly stored between uses. Use proper scoop and store as below.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Blade of canopener needs to be replaced.
  • 1800 - The nonfood contact surface of the oven has accumulations of grime and debris on the outside.
  • 2890 - Light bulbs in mens restroom are not shielded.
February 17, 2005Routine14Details / Comments
  • 0820 - Critical Some food hot holding at improper temperatures.
  • 2830 - Floor wall juncture at the walk-in freezer is not coved and closed to no larger than 1/32 inch space.
  • 1570 - A few shelves in dry storage were observed in a state of disrepair and damaged.
  • 3170 - The floors at the grill and fryer are not maintained in good repair
  • 3180 - The floors in the kitchen and walk-in were noted in need of cleaning.
March 26, 2004Routine14Details / Comments

October 01, 2009 (Risk Factor Assessment)

Comments:
Facility has a new deli Manager. we talked about proper hand washing and the use of gloves. employee health, Facility has employee health policy posted in kitchen.

April 09, 2009 (Routine)



Violations:
  • 1570 - Light was out in walk in cooler.
    Repair the light 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.
  • 1580 - The cutting board(s) along the Prep bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer
    Clean and sanitize these surfaces for food contact.

October 30, 2008 (Critical Procedures)



Violation: 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

April 16, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Ice Machine
    Clean and sanitize these surfaces for food contact.

December 13, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers.-
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0820 1 - Corrected During Inspection Critical Meat loaf - hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1770 B -
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air filters for hood.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The food contact equipment surface of the bread pans is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the bread pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
Comments:
Hot Bar should be monitored for temps next to door-proper temps at front and improper next to doors-foods to be kept above 135 degrees F

June 22, 2007 (Routine)



Violations:
  • 0610 - Corrected During Inspection Cut Vegtables stored on prep table after preperation, uncovered where it is subject to dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0830 - Critical The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit is not properly dated for disposition.
    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 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. Correct Immediately
  • 1100 - Corrected During Inspection The food contact surface of the Ice Scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the Ice Scoop 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.
  • 1570 - Repeat The door handle's of the Meat Dosplay Case missing.
    Replace the door handle's accordance with the manufacturer's specifications. Correct within 1 week.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen beside ice machine.
    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
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment in storage room.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Correct within 1 week.
  • 3340 - Corrected During Inspection Critical Container of toxic chemical wre not properly stored to prevent the contamination of food prep surface in kitchen.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 23, 2006 (Pre-Opening)



Violations:
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Cake in front.
    Store food in packages, covered containers, or wrappings.
  • 1570 - Repeat The can opener blade is dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

April 17, 2006 (Routine)



Violations:
  • 0450 C - Critical Excessive bare hand contact with exposed food that is in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food under cabinet in front. (Sugar).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Corrected During Inspection Critical Baked beans in steamer hot holding at improper temperature.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1060 - The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Heat Lamp in hot bar was out.
    Repair the Heat Lamp 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 Heat Lamp, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1750 - Corrected During Inspection Single-service items were observed reused for the dispensing of Sugar.
    Discontinue the reuse of single-use containers for sugar dispensing. Provide approved reusable food dispensing containers designed for your food storage needs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Toaster and Door Handles.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Bottom of cooler 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.

January 20, 2006 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before donning single-use gloves and then 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.
  • 0470 - Critical Unwrapped or uncovered food in the Walk-In Cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - In-use utensils improperly stored between use. (Knife and Ice Scoop).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside of Ice Machine and Can Opener Blade.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine, Pastry Oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Ice Machine (Ice Scoop on top).
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 2310 B - Repeat The handwash station at the front is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2620 - There are refuse containers in the kitchen without covers.
    All refuse containers are to be fitted with snug lids.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3180 - Floors, walls, and ceilings in the kitchen 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.

October 21, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Flour scoop.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0820 - Corrected During Inspection Critical Margarine cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1800 - The nonfood contact surface of the wall beside fume hood and dry storage shelves has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3270 - Methods are not being used to control pests.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 28, 2005 (Follow-up)



Violations:
  • 2310 B - Corrected During Inspection The handwash station at the front behind service counter is being used to rinse foods.
    The handwash facility identified above is to be used for washing hands only
  • 3340 1 - Corrected During Inspection Container of window cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

July 28, 2005 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: dessert dish.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Corrected During Inspection Food stored in a commonly wet or soiled location under fan in cooler.
    Protect food from contamination by storing the food in a clean and dry location.
  • 1060 - The nonfood contact surface of the drain plugs for 3 compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside and outside of ice machine, and can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 2310 B - The handwash station at the front behind service counter is being used to rinse foods.
    The handwash facility identified above is to be used for washing hands only
  • 3340 1 - Corrected During Inspection Container of window cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

February 17, 2005 (Routine)



Violations:
  • 0480 - Unlabeled food containers.(Flour, etc)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between uses. Use proper scoop and store as below.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Blade of canopener needs to be replaced.
    Replace these surfaces for food contact.
  • 1800 - The nonfood contact surface of the oven has accumulations of grime and debris on the outside.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Light bulbs in mens restroom are not shielded.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

March 26, 2004 (Routine)



Violations:
  • 0820 - Critical Some food hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Please keep doors closed as often as possible and stir foods as needed. Corrected at time of inspection.
  • 2830 - Floor wall juncture at the walk-in freezer is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 1570 - A few shelves in dry storage were observed in a state of disrepair and damaged.
    Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - The floors at the grill and fryer are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floors in the kitchen and walk-in were 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:
Hot holding unit is holding most foods to proper tempertures, but a few items did not reach 140. This was worked on during inspection and tempertures were adjusted. Thank you.

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SUBWAY of CLAYPOOL HILL
FIRESIDE LANES
GOLDEN AGE RETIREMENT
WAFFLE & EGG / KATHY'S KUSTOM KATERING
CLAYPOOL HILL HOLIDAY INN EXPRESS HOTEL & SUITES
FAS MART #447


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