Food City # 839, 18765 Riverside Drive Po Box 799, Vansant, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Food City # 839
Address: 18765 Riverside Drive Po Box 799, Vansant, Virginia
Phone: (276) 935-7578
Total inspections: 12
Last inspection: Jun 26, 2009

Restaurant representatives - add corrected or new information about Food City # 839, 18765 Riverside Drive Po Box 799, Vansant, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory
June 26, 2009Routine12Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood vent.
February 17, 2009Routine11Details / Comments
No violation noted during this evaluation. October 29, 2008Follow-up---
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Macaroni Salad in the refrigeration unit is not properly dated for disposition.
  • 3380 - Critical Hot Water in the Dishwasher being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
October 28, 2008Critical Procedures20Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
April 22, 2008Routine02Details / Comments
  • 0480 - Repeat Unlabeled food containers. (walk-in cooler)
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Scoop in Sugar)
  • 0830 - Critical The prepared ready-to-eat (RTE) Food in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the Lemon Pepper Container has accumulations of grime and debris.
  • 2350 ii - Plumbing connection at the three vat sink sanitizer unit is leaking.
  • 3080 - Less than 50 foot candles of light was noted on the grill under the ventilation hood.
  • 3170 - Repeat Light fixtures under the ventilation hood is not maintained in good repair. (two lights out)
January 14, 2008Routine16Details / Comments
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). (Bowel used to dispense flour)
  • 0480 - Corrected During Inspection Unlabeled food containers. (Container of cookie crumbs not labeled)
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination. (Drinking cups on floor in storage room)
  • 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 3170 - Light fixture is not maintained in good repair (Light out under vent hood)
April 30, 2007Routine07Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk - in freezer)
  • 1060 - The nonfood contact surface of the storage containers is not corrosion resistant, nonabsorbent, and/or smooth. (cardboard boxes used to store potatoes & onions)
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of butter.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Spice containers
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 2810 - Floor or floor covering in cleaning equipment storage room is not easily cleanable. (cleaning/sanitizing products stored on floor)
December 06, 2006Routine07Details / Comments
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Vegetables in the walkin cooler.
  • 0820 - Corrected During Inspection Critical Meat Loaf and Pork Chop hot holding at improper temperatures.
  • 1750 - Single-service items were observed reused. Observation was a empty unlabled tin can in the sink
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk in freezer floor.
  • 2000 - Clean single service items were observed stored with the food-contact surface facing upward.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Kitchen
  • 3490 - Personal clothing items and keys were observed stored with the dry goods in the storage area.
August 02, 2006Routine25Details / Comments
No violation noted during this evaluation. March 09, 2006Follow-up00Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0550 - Ice scoop dispensing utensil improperly stored between uses.
  • 0610 - Food stored on the floor in walk in freezeer or food stored less than 6" above the floor.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed meats cold holding unit and RTE foods in walk in cooler was not properly dated for disposition after opening.
  • 1780 - Critical Food contact surfaces of the meat slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues and non-food contact items stored on food contact surface of unit.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment on several surfaces.
  • 3340 - Critical Containers of HAZARDOUS PRODUCTS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 24, 2006Routine43Details / Comments
  • 2650 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen area.
November 16, 2005Routine02Details / Comments

June 26, 2009 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory
    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

February 17, 2009 (Routine)



Violations:
  • 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood vent.
    Maintain nonfood-contact surfaces of equipment clean.

October 28, 2008 (Critical Procedures)



Violations:
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Macaroni Salad 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.
  • 3380 - Critical Hot Water in the Dishwasher being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitation means that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

April 22, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection 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 135F.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

January 14, 2008 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers. (walk-in cooler)
    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 - Repeat Dispensing utensils improperly stored between uses. (Scoop in Sugar)
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) Food 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 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.
  • 1800 - The nonfood contact surface of the Lemon Pepper Container 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.
  • 2350 ii - Plumbing connection at the three vat sink sanitizer unit is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3080 - Less than 50 foot candles of light was noted on the grill under the ventilation hood.
    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
  • 3170 - Repeat Light fixtures under the ventilation hood is not maintained in good repair. (two lights out)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 30, 2007 (Routine)



Violations:
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). (Bowel used to dispense flour)
    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.
  • 0480 - Corrected During Inspection Unlabeled food containers. (Container of cookie crumbs not labeled)
    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.
    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.
  • 0610 - Repeat 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.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination. (Drinking cups on floor in storage room)
    Store single service items on shelves at least six inches off the floor.
  • 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3170 - Light fixture is not maintained in good repair (Light out under vent hood)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 06, 2006 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk - in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The nonfood contact surface of the storage containers is not corrosion resistant, nonabsorbent, and/or smooth. (cardboard boxes used to store potatoes & onions)
    Nonfood contact surfaces of storage containers that are exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of butter.
    Discontinue the reuse of manufacturer containers for butter storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Spice containers
    Maintain nonfood-contact surfaces of equipment clean.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 2810 - Floor or floor covering in cleaning equipment storage room is not easily cleanable. (cleaning/sanitizing products stored on floor)
    Provide shelves for cleaning/sanitizing products at least six inches above the floor.

August 02, 2006 (Routine)



Violations:
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Vegetables in the walkin cooler.
    Store food in packages, covered containers, or wrappings.
  • 0820 - Corrected During Inspection Critical Meat Loaf and Pork Chop hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1750 - Single-service items were observed reused. Observation was a empty unlabled tin can in the sink
    Discontinue the reuse of single-use containers. Provide approved reusable food storage 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: Walk in freezer floor.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Clean single service items were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3030 - Corrected During Inspection 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
  • 3490 - Personal clothing items and keys were observed stored with the dry goods in the storage area.
    Store all personal items in a designated area.

March 09, 2006 (Follow-up)

Comments:
All violations were corrected.

February 24, 2006 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Immediately discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0550 - Ice scoop dispensing utensil 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 - Food stored on the floor in walk in freezeer or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct within 1 day.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed meats cold holding unit and RTE foods in walk in cooler was not properly dated for disposition after opening.
    Immediately 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.
  • 1780 - Critical Food contact surfaces of the meat slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues and non-food contact items stored on food contact surface of unit.
    Immediately clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces and protect food contact surfaces of unit from contamination.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment on several surfaces.
    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 with 1 week.
  • 3340 - Critical Containers of HAZARDOUS PRODUCTS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately.

November 16, 2005 (Routine)



Violations:
  • 2650 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen area.
    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

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