Fas Mart #31, 8188 Atlee Road, Mechanicsville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Fas Mart #31
Address: 8188 Atlee Road, Mechanicsville, Virginia
Total inspections: 13
Last inspection: Apr 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. April 28, 2009Follow-up00Details / Comments
0820 A 2 - Critical Sandwich meats cold holding at improper temperatures located in the prep unit.April 27, 2009Risk Factor Assessment10Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical Repeat Chicken, Potato wedges, rotisserie chicken hot holding at improper temperatures,119,122 degrees.
  • 0610 - Cooked food chicken stored on a rolling tray next to the food prep handsink where it is subject to splash, dust or other contamination.
  • 0550 - Corrected During Inspection In-use utensils( knives) improperly stored in opening between food prep tables between use.
December 11, 2008Routine12Details / Comments
  • 0220 - Corrected During Inspection Critical The PERSONNEL is drinking from an uncovered container in the food preparation area.
  • 0820 A 1 - Corrected During Inspection Critical Chicken; fried and roasted, beans hot holding at improper temperatures.
June 24, 2008Risk Factor Assessment20Details / Comments
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used in 3-vat sink was not at an acceptable concentration.
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food prep tables.
  • 3180 - handsinks in the back warewashing area and men's room noted in need of cleaning.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of cleaning product are not properly labeled.
November 27, 2007Routine23Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Chicken wings hot holding at improper temperatures(124).
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: tongs and prep knives.
June 28, 2007Critical Procedures20Details / Comments
  • 0060 - Critical The person in charge failed to describe the demonstration of knowledge test.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0820 - Corrected During Inspection Critical Repeat Chicken, mashed potatos hot holding at improper temperatures.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knives, general utensils in holding bin in back.
  • 3180 - HVAC vent grill covers in the rear kitchen food prep area noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3330 - Corrected During Inspection Critical Working containers of belach water are not properly labeled.
November 20, 2006Routine43Details / Comments
  • 0220 - Critical The kitchen employee is drinking from an uncovered container in the food preparation area.
  • 0820 - Corrected During Inspection Critical BBQ hot holding at improper temperatures.
May 02, 2006Critical Procedures20Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0820 - Corrected During Inspection Critical Repeat Hot dogs and Egg rolls hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat milk carton in the refrigeration unit is expired as to "consume by date".
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) is missing in the reach-in cooler for the milk products.
  • 1570 - Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning, frost buildup preventing the door from closing and sealing completly.
  • 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Toaster.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized:Pink mold observed on soda dispenser.
  • 3250 - Toilet room door on mens restroom isnot closing.
  • 3280 - Dead or trapped insects was found in the control device
November 03, 2005Routine55Details / Comments
  • 2810 - Door at the men's room new and has not been sealed or painted to create the required surface characteristics of smooth, non absorbant, and easily cleanable.The back splash wall at the prep line is not smooth,easily cleanable, and non absorbant.
  • 2000 - Repeat Single service items observed unprotected from contamination at the self service area..
  • 1780 - Critical -Surfaces of the pans used for food service items were observed soiled with accumulations of grime and debris while in "in use" storage.-Star warmer was observed to be unclean.-The interior of the ice machine was observed to be unclean.-Coffee, soda, Nescafe and Folgers units Bunn unit, cold milk cooler in need of detailed cleaning.
  • 2750 - Refuse containers for grease disposal at the rear of the building and the rear area of the estblishment is soiled with litter and grease an has an accumulation of debris.
  • 2790 - The indoor wall material located in the restrooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2620 - There are refuse grease containers in the rear of the establishment without covers.
  • 3180 - The following Physical Facilities noted in need of cleaning;-The walls and ceiling of the back kitchen have not retained thier original characteristics. The room walls and ceiling are discolored where build up has accumulated.-The walls in the dry storage area beneath shelving were in need of cleaning.-Restroom wall and flooring were noted to be need of detailed cleaning. -Restroom dors are unclean.-Ladies room and kitchen ceiling vents are unclean.-Ladies room toilet and sink are in need of cleaning. -Fan cover and fan in the walkin ooler anf freezer were unclean.-Fllor stading fan in the kitchen was unclean.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Mops not hung up to air dry.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods, the meat and egg sandwiches were not properly monitored and documented..
  • 2020 - Food containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3170 - The following is not maintained in good repair;-Hood vent supports were rusty.-Sealer material (caulk)at the back hood to wall juncture is peeling off and is not sealed and is not providing a cleanable surface as a result of the materials used.-The HVAC venting on the ceiling of the ladies room is rusty.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable pH.
  • 1880 - Critical The food-contact surfaces equipment was not observed sanitized properly with a 30 second submersion in Quat sanitizer in the 3 sink.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) lunch meats and cheeses in the refrigerator, the food should have been discarded at an unknow period of time.
  • 0960 1 - Critical The food contact surface of the plastic wrapping machine is not safe.
  • 0270 - Critical Food of unknown origin was observed in the walk in. Jelly is the employees and it was discarded.
  • 1180 - The food temperature measuring device (degrees F) metal probe style thermometers were not accurate.
  • 3340 - Critical Containers of cat litter and cases of oil are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Observed a broken door and shelving equipment and other misc unused equipment.
  • 0960 2 - The food contact surfaces of the following is not durable, nonabsorbent, easily cleanable, resistant to pitting;-Food storage ventilated shelving.-Utensils-hot dog tong, pizza cutter, scoop, knife.
  • 0820 - Critical Repeat Mac n' Cheese 129*F and Broccoli and Cheese Soup 113*f hot holding at improper temperatures.
  • 1060 - The nonfood contact surface of the milk crates is not corrosion resistant, nonabsorbent, and/or smooth. Milk crates may only be used to hold milk.
  • 1800 - The nonfood contact surface of the following has accumulations of grime and debris;-Walk in freezer floor, walls, ceiling in need of detailed cleaning.-Blodgett oven.-Kubota scale.-Exterior of fryer unit.-Interior of fryer filter cabinet area.-Shelving below service line. -The utility sink area is unclean.
October 26, 2004Routine916Details / Comments
  • 0960 2 - The food contact surfaces of the following is not durable, nonabsorbent, easily cleanable, resistant to pitting;-Food storage ventilated shelving.CORRECTED-Utensils-hot dog tong, pizza cutter, scoop, knife.
  • 1800 - The nonfood contact surface of the following has accumulations of grime and debris;-Walk in freezer floor, walls, ceiling in need of detailed cleaning.-Blodgett oven.-Kubota scale.-Exterior of fryer unit.-Interior of fryer filter cabinet area.-Shelving below service line. -The utility sink area is unclean.
October 08, 2004Follow-up02Details / Comments
2000 - Repeat Single service items observed unprotected from contamination. Coffee filters stored uncovered on top of coffee grinder.October 28, 2003Follow-up01Details / Comments
  • 3340 - Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning products stored on top of ice machine.
  • 1770 - The food contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - inside of ice machine- nozzle area of hot chocolate machine.
  • 2000 - Repeat Single service items observed unprotected from contamination. Coffee filters stored uncovered on top of coffee grinder.
  • 0820 - Critical Repeat Hot dogs hot holding at improper temperatures. Hot dogs holding at 115 degrees.
  • 0470 - Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored beside cooked BBQ and raw fish stored above potatoe wedges in walk-in freezer.
  • 3140 - Employee personal, reusable beverage mugs stored in dry storage area in manner which could contaminated clean food prep trays.
  • 3470 - Critical Refrigerated medicines for employees or children are not being stored properly in walk-in cooler.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening.
October 27, 2003Routine44Details / Comments

April 28, 2009 (Follow-up)

Comments:
EHS observed all food removed from prep unit to the walk in cooler. A new prep unit is on order to replace old unit.

April 27, 2009 (Risk Factor Assessment)



Violation: 0820 A 2 - Critical Sandwich meats cold holding at improper temperatures located in the prep unit.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Person in charge discarded all food cold holding improperly in the prep cooler. EHS will follow-up on unit on 4/28/09.
EHS spoke to the person in charge about proper handwashing and will provide handouts.

December 11, 2008 (Routine)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Repeat Chicken, Potato wedges, rotisserie chicken hot holding at improper temperatures,119,122 degrees.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0610 - Cooked food chicken stored on a rolling tray next to the food prep handsink where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination or install a splashguard on handsink to prevent cross contamination.
  • 0550 - Corrected During Inspection In-use utensils( knives) improperly stored in opening between food prep tables between use.
    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.
Comments:
Person in charge did not answer cooling methods question properly. EHS informed PIC that TCS foods must be cooled from 135 to 70 degrees in 2 hours, and down to 41 degrees or below within an additional 4 hours.Person in charge informed EHS that facility has no ice to do ice baths, only walk in freezer. EHS suggested that person in charge use temperature logs for cooling and hot holding correctly. Permit application to be updated for permit renewal.

June 24, 2008 (Risk Factor Assessment)



Violations:
  • 0220 - Corrected During Inspection Critical The PERSONNEL is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 A 1 - Corrected During Inspection Critical Chicken; fried and roasted, beans hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
Comments:
EHSS informed person in charge that permit renewal fees will increase as of July 1,2008.

November 27, 2007 (Routine)



Violations:
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used in 3-vat sink 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 8 or less and the water temperature is 75F.
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food prep tables.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - handsinks in the back warewashing area and men's room 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.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of cleaning product are not properly labeled.
    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.
Comments:
Good temperature controls, monitored frequently. Person in charge made aware of need to monitor internal grease trap. Person in charge passed demonstration of knowledge test.

June 28, 2007 (Critical Procedures)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Chicken wings hot holding at improper temperatures(124).
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: tongs and prep knives.
    Clean and sanitize these surfaces for food contact.
Comments:
Very clean, overall safe food temperatures. Very cooperative staff.

November 20, 2006 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to describe the demonstration of knowledge test.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 - Corrected During Inspection Critical Repeat Chicken, mashed potatos hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knives, general utensils in holding bin in back.
    Clean and sanitize these surfaces for food contact.
  • 3180 - HVAC vent grill covers in the rear kitchen food prep 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3330 - Corrected During Inspection Critical Working containers of belach water are not properly labeled.
    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.

May 02, 2006 (Critical Procedures)



Violations:
  • 0220 - Critical The kitchen employee is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 - Corrected During Inspection Critical BBQ hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
EHS left a copy of regulations with employee and a thermometer. All violations were discussed.

November 03, 2005 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0820 - Corrected During Inspection Critical Repeat Hot dogs and Egg rolls hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat milk carton in the refrigeration unit is expired as to "consume by date".
    If the food is held at 41F or below, the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Dicard food if it is beyond the expiration 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) is missing in the reach-in cooler for the milk products.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1570 - Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning, frost buildup preventing the door from closing and sealing completly.
    Repair/Defrost the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Toaster.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized:Pink mold observed on soda dispenser.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 3250 - Toilet room door on mens restroom isnot closing.
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
  • 3280 - Dead or trapped insects was found in the control device
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Comments:
Staff courteous and cooperative, establishment observed to be clean overall.

October 26, 2004 (Routine)



Violations:
  • 2810 - Door at the men's room new and has not been sealed or painted to create the required surface characteristics of smooth, non absorbant, and easily cleanable.The back splash wall at the prep line is not smooth,easily cleanable, and non absorbant.
    Repair or replace the door and walls to make it smooth, nonabsorbant, and easily cleanable.
  • 2000 - Repeat Single service items observed unprotected from contamination at the self service area..
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 1780 - Critical -Surfaces of the pans used for food service items were observed soiled with accumulations of grime and debris while in "in use" storage.-Star warmer was observed to be unclean.-The interior of the ice machine was observed to be unclean.-Coffee, soda, Nescafe and Folgers units Bunn unit, cold milk cooler in need of detailed cleaning.
    Clean the surface of all equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 2750 - Refuse containers for grease disposal at the rear of the building and the rear area of the estblishment is soiled with litter and grease an has an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2790 - The indoor wall material located in the restrooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories (sinks) used by food employees.
  • 2620 - There are refuse grease containers in the rear of the establishment without covers.
    All refuse containers are to be fitted with snug lids.
  • 3180 - The following Physical Facilities noted in need of cleaning;-The walls and ceiling of the back kitchen have not retained thier original characteristics. The room walls and ceiling are discolored where build up has accumulated.-The walls in the dry storage area beneath shelving were in need of cleaning.-Restroom wall and flooring were noted to be need of detailed cleaning. -Restroom dors are unclean.-Ladies room and kitchen ceiling vents are unclean.-Ladies room toilet and sink are in need of cleaning. -Fan cover and fan in the walkin ooler anf freezer were unclean.-Fllor stading fan in the kitchen was unclean.
    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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods, the meat and egg sandwiches were not properly monitored and documented..
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request . Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 2020 - Food containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store single service fod containers with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3170 - The following is not maintained in good repair;-Hood vent supports were rusty.-Sealer material (caulk)at the back hood to wall juncture is peeling off and is not sealed and is not providing a cleanable surface as a result of the materials used.-The HVAC venting on the ceiling of the ladies room is rusty.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable pH.
    Adjust the sanitizing solution to a hardness of 200 parts per million or less or hardness no greater than manufacturer's recommendations.
  • 1880 - Critical The food-contact surfaces equipment was not observed sanitized properly with a 30 second submersion in Quat sanitizer in the 3 sink.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) lunch meats and cheeses in the refrigerator, the food should have been discarded at an unknow period of time.
    Ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. This includes milk, PTH salad dressings, lunch meats, cheese, ect..
  • 0960 1 - Critical The food contact surface of the plastic wrapping machine is not safe.
    Repair or replace the cover on the food contact placement area of the plastic wrapping machine to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 0270 - Critical Food of unknown origin was observed in the walk in. Jelly is the employees and it was discarded.
    Cease use of food from home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 1180 - The food temperature measuring device (degrees F) metal probe style thermometers were not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 3340 - Critical Containers of cat litter and cases of oil are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cat litter and oil must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Observed a broken door and shelving equipment and other misc unused equipment.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 0960 2 - The food contact surfaces of the following is not durable, nonabsorbent, easily cleanable, resistant to pitting;-Food storage ventilated shelving.-Utensils-hot dog tong, pizza cutter, scoop, knife.
    Repair or replace the all equipment neccessary to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 0820 - Critical Repeat Mac n' Cheese 129*F and Broccoli and Cheese Soup 113*f hot holding at improper temperatures.
    CORRECTED ON SITE-Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1060 - The nonfood contact surface of the milk crates is not corrosion resistant, nonabsorbent, and/or smooth. Milk crates may only be used to hold milk.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1800 - The nonfood contact surface of the following has accumulations of grime and debris;-Walk in freezer floor, walls, ceiling in need of detailed cleaning.-Blodgett oven.-Kubota scale.-Exterior of fryer unit.-Interior of fryer filter cabinet area.-Shelving below service line. -The utility sink area is unclean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 08, 2004 (Follow-up)



Violations:
  • 0960 2 - The food contact surfaces of the following is not durable, nonabsorbent, easily cleanable, resistant to pitting;-Food storage ventilated shelving.CORRECTED-Utensils-hot dog tong, pizza cutter, scoop, knife.
    PARTLY CORRECTEDRepair or replace the all equipment neccessary to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1800 - The nonfood contact surface of the following has accumulations of grime and debris;-Walk in freezer floor, walls, ceiling in need of detailed cleaning.-Blodgett oven.-Kubota scale.-Exterior of fryer unit.-Interior of fryer filter cabinet area.-Shelving below service line. -The utility sink area is unclean.
    PARTLY CORRECTED-Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 28, 2003 (Follow-up)



Violation: 2000 - Repeat Single service items observed unprotected from contamination. Coffee filters stored uncovered on top of coffee grinder.
Store single service items inverted, in plastic, or in an approved dispenser.

October 27, 2003 (Routine)



Violations:
  • 3340 - Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning products stored on top of ice machine.
    Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1770 - The food contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - inside of ice machine- nozzle area of hot chocolate machine.
    Maintain food contact surfaces of equipment clean.
  • 2000 - Repeat Single service items observed unprotected from contamination. Coffee filters stored uncovered on top of coffee grinder.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 0820 - Critical Repeat Hot dogs hot holding at improper temperatures. Hot dogs holding at 115 degrees.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. VIOLATION CORRECTED AT TIME OF INSPECTION. Unit was turned up to keep food at proper temperature. A second reading indicated hot dogs at 140 degrees.
  • 0470 - Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored beside cooked BBQ and raw fish stored above potatoe wedges in walk-in freezer.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3140 - Employee personal, reusable beverage mugs stored in dry storage area in manner which could contaminated clean food prep trays.
    Designate an area for employees to store personal, reusable beverage containers away from food, equipment and single-service and single-use articles to protect them from contamination
  • 3470 - Critical Refrigerated medicines for employees or children are not being stored properly in walk-in cooler.
    Store refrigerated medicines for employees or children in a covered leakproof container which is properly identified as a container for medications.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were 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 or within 4 calendar days if held at 45F. 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.

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