Food City #890, 159 Pittston Road, Lebanon, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Food City #890
Address: 159 Pittston Road, Lebanon, Virginia
Total inspections: 21
Last inspection: Jul 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.-walk in-on crates
  • 1180 - The food temperature measuring device (degrees F) located in the meat case is not accurate.
  • 3330 - Critical Working container of product are not properly labeled.
July 23, 2009Routine12Details / Comments
  • 0820 A 1 - Critical Chicken- hot holding at improper temperatures.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
  • 1780 - Critical Food contact surfaces of the shelf in the walk in refrig. used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
April 22, 2009Routine21Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.
  • 1800 - The nonfood contact surface of the filters above the fryer area has accumulations of grime and debris.
January 05, 2009Routine02Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
  • 3180 - Overhead fans in the prep area noted in need of cleaning.
September 22, 2008Routine03Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor (walk in & storage area).
  • 1150 - Repeat The nonfood contact surface of the cutting board at the flat grill area is not designed or constructed to be easily cleanable.
June 19, 2008Routine02Details / Comments
  • 0470 - Corrected During Inspection Critical Damaged, spoiled or recalled food stored in a location that may cause contamination (canned food).
  • 0610 - Food stored on the floor or food stored less than 6" above the floor (walk in, storage area).
  • 0830 - Critical The prepared ready-to-eat (RTE) roast beef and baked beans in the refrigeration unit is not properly dated for disposition.
  • 1150 - The nonfood contact surface of the cutting board at the flat grill is not designed or constructed to be easily cleanable.
  • 1800 - The nonfood contact surface of the can opener has accumulations of grime and debris.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area
March 06, 2008Routine24Details / Comments
  • 1100 - Critical The food contact surface of the sandwich prep cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1800 - The nonfood contact surface of the racks in the walk in cooler has accumulations of grime and debris.
December 06, 2007Routine11Details / Comments
No violation noted during this evaluation. September 10, 2007Routine00Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food (shell eggs in reach - in cooler) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Stored beside cut vegetables.
  • 0820 - Corrected During Inspection Critical Raw hamburger (45 degrees F) cold holding at improper temperatures inside of preparation cooler.
  • 1570 - Large amounts of condensation in walk-in cooler prevents necessary maintenance and easy cleaning.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of garlic butter.
  • 3180 - Repeat Floors, walls, and ceilings throughout the facility noted in need of cleaning.
June 20, 2007Routine23Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. (Ice Scoop)
  • 1570 - Proofer was observed in a condition that prevents necessary maintenance and easy cleaning. Water dripping
October 12, 2006Routine02Details / Comments
  • 0480 - Corrected During Inspection Unlabeled food container.-walk in refrigerator
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: salt and pepper racks.
  • 3180 - Light covers in kitchen and floors under fryer were noted in need of cleaning.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
May 30, 2006Routine14Details / Comments
  • 0820 - Corrected During Inspection Critical Meat Loaf hot holding at improper temperatures.
  • 1060 - The card board under the stainless steel tables is subject to spash, spillage, or food soiling.
  • 1700 - Corrected During Inspection Critical 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: Above the lid of the ice-machine, under the side of the stainless steel tables..
  • 3220 - Mops not hung up to air dry.
January 31, 2006Routine23Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The reach in refrigerator beside the walk-in.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Kitchen
  • 3180 - Repeat The floors in the Walk-ins noted in need of cleaning.
  • 3280 - Dead flies were found on the premises
August 31, 2005Routine04Details / Comments
  • 0820 - Corrected During Inspection Critical Barbecue, etc. hot holding at improper temperatures.
  • 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
April 29, 2005Routine11Details / Comments
  • 3180 - Floor in the walk-in freezer noted in need of cleaning.
  • 3340 1 - Corrected During Inspection Containers of air freshener are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Scoop for biscuit mix.
  • 1180 - Corrected During Inspection The food temperature measuring device (degrees F) located in the reach-in freezer is not accurate.
  • 1570 - The can opener blade is rusted.
  • 1570 - The hood was observed in a state of disrepair and damaged.
January 03, 2005Routine05Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bread pans
  • 0830 - Critical The ready-to-eat (RTE) commercially processed macarni salad in the refrigeration unit was not properly dated for disposition after opening. One had a use by date of 6/26/2004.
  • 0830 - Critical The prepared ready-to-eat (RTE) pudding and other foods in the refrigeration unit is not properly dated for disposition.
  • 1570 - Cover for hot plate at the wrapper was observed in a state of disrepair and damaged.
  • 0550 - Dispensing utensils improperly stored between uses. Ice bucket was not inverted.
  • 1580 - The cutting board(s) along the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
July 16, 2004Routine15Details / Comments
  • 3180 - The floors in the walk-in cooler, walk-in freezer and in the kitchen under the equipment noted in need of cleaning.
  • 3020 - Soap was not provided at the hand washing lavatory in the the kithchen
  • 0550 - In-use utensils improperly stored between use: Ice scoop.
February 03, 2004Routine03Details / Comments
No violation noted during this evaluation. November 19, 2003Routine00Details / Comments
0820 - Critical Food hot holding at improper temperatures.November 05, 2003Follow-up10Details / Comments
  • 0550 - Ice scoop improperly stored between use.
  • 0820 - Critical Gravy hot holding at improper temperatures. Prep-table cold holding at improper temperatures.
  • 3180 - Floor in the plastic storage room noted in need of cleaning.
October 21, 2003Routine12Details / Comments
  • 1180 - The food temperature measuring device (degrees C) located in the cold case is not accurate.
  • 1320 - There was no temperature measuring device located in the refrigerator in the back of the kitchen
  • 1780 - Critical The wooden work bench in front of the grill was observed with visible accumulations of soil and debris.
  • 1750 - Manufacturer containers were observed reused for the storage of several dry food items.
  • 1800 - The nonfood contact surface of the stainless steel table under the meat slicer had accumulations of grime and debris.
February 27, 2003Routine14Details / Comments

July 23, 2009 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.-walk in-on crates
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1180 - The food temperature measuring device (degrees F) located in the meat case is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 3330 - Critical Working container of product are not properly labeled.
    Working container of item 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:
Pork chops out of temp-follow haccp-plan -documentation of temps-when placed on service line and discarded after 2 hours Plans for the new deli must be submitted with the plan reveiw fee prior to construction

April 22, 2009 (Routine)



Violations:
  • 0820 A 1 - Critical Chicken- hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Food contact surfaces of the shelf in the walk in refrig. used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of the shelf.

January 05, 2009 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1800 - The nonfood contact surface of the filters above the fryer area 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.
Comments:
PIC very cooperative, very good temperature documentation.

September 22, 2008 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3180 - Overhead fans in the 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.
Comments:
Excellent temperatures and documentation.

June 19, 2008 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor (walk in & storage area).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1150 - Repeat The nonfood contact surface of the cutting board at the flat grill area is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
Critical violations from 3/6/08 inspection corrected, good temperature recording and demonstration of knowledge

March 06, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Damaged, spoiled or recalled food stored in a location that may cause contamination (canned food).
    Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor (walk in, storage area).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) roast beef and baked beans 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.
  • 1150 - The nonfood contact surface of the cutting board at the flat grill is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1800 - The nonfood contact surface of the can opener 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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep 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

December 06, 2007 (Routine)



Violations:
  • 1100 - Critical The food contact surface of the sandwich prep cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the cutting board 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.
  • 1800 - The nonfood contact surface of the racks in the walk in cooler 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.

September 10, 2007 (Routine)

Comments:
Hobart stand up refrigerator down for repair - all items stored and labeled in walk in cooler.
All product dated and labeled for future disposition.

June 20, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food (shell eggs in reach - in cooler) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Stored beside cut vegetables.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Corrected During Inspection Critical Raw hamburger (45 degrees F) cold holding at improper temperatures inside of preparation cooler.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate hamburger to a refrigerator capable of maintaining hamburger at 41 degrees F. Adjust the temperature setting of the preparation cooler to cold hold PHF at 41 degrees F or less.
  • 1570 - Large amounts of condensation in walk-in cooler prevents necessary maintenance and easy cleaning.
    Repair the walk-in cooler 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 walk-in cooler replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of garlic butter.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3180 - Repeat Floors, walls, and ceilings throughout the facility 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:
The observed violations not corrected during inspection will be followed up during the next routine inspection in 90 days. PIC demonstrated knowledge.

October 12, 2006 (Routine)



Violations:
  • 0550 - 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 140F and the container.
  • 1570 - Proofer was observed in a condition that prevents necessary maintenance and easy cleaning. Water dripping
    Repair the proofer 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 proofer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

May 30, 2006 (Routine)



Violations:
  • 0480 - Corrected During Inspection Unlabeled food container.-walk in refrigerator
    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.
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
    Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: salt and pepper racks.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Light covers in kitchen and floors under fryer 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
Comments:
sanitizer 100 ppm-quat -- three

January 31, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Meat Loaf hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 1060 - The card board under the stainless steel tables is subject to spash, spillage, or food soiling.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1700 - Corrected During Inspection Critical 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: Above the lid of the ice-machine, under the side of the stainless steel tables..
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.

August 31, 2005 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The reach in refrigerator beside the walk-in.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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
  • 3180 - Repeat The floors in the Walk-ins 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.
  • 3280 - Dead flies were found on the premises
    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:
Please remember to date lable all ready-to-eat potentially hazardous foods on the day it is prepaired. The reach-in refrigerator at the prep unit is only maintaining 45 F, please limit the amount of potentially hazardous foods in this unit until it can be adjusted to maintain 41 F. By 2007 all refrigeration equipmnet must be able to maintain 41 F.

April 29, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Barbecue, etc. hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

January 03, 2005 (Routine)



Violations:
  • 3180 - Floor in the walk-in freezer 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.
  • 3340 1 - Corrected During Inspection Containers of air freshener are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning and other non-food chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Scoop for biscuit mix.
    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.
  • 1180 - Corrected During Inspection The food temperature measuring device (degrees F) located in the reach-in freezer is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1570 - The can opener blade is rusted.
    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.
  • 1570 - The hood was observed in a state of disrepair and damaged.
    Repair the hood 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 hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

July 16, 2004 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bread pans
    Clean and sanitize these surfaces for food contact.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed macarni salad in the refrigeration unit was not properly dated for disposition after opening. One had a use by date of 6/26/2004.
    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. Container of Macaroni salad discarded.
  • 0830 - Critical The prepared ready-to-eat (RTE) pudding and other foods 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.
  • 1570 - Cover for hot plate at the wrapper was observed in a state of disrepair and damaged.
    Repair the cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0550 - Dispensing utensils improperly stored between uses. Ice bucket was not inverted.
    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.
  • 1580 - The cutting board(s) along the grill 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Provided during inspection.

February 03, 2004 (Routine)



Violations:
  • 3180 - The floors in the walk-in cooler, walk-in freezer and in the kitchen under the equipment 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the the kithchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Hand soap was added to the dispenser at the time of the inspection.
  • 0550 - In-use utensils improperly stored between use: 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. Fixed during inspection.

November 19, 2003 (Routine)

Comments:
Thank you for your coorperation.

November 05, 2003 (Follow-up)



Violation: 0820 - Critical Food hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
The Heat was adjusted on the hot bar to bring the temperture up on the food items. Please monitor hot items and stir them regularly to provide uniform heat distribution.

October 21, 2003 (Routine)



Violations:
  • 0550 - Ice scoop improperly stored 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 140F and the container.
  • 0820 - Critical Gravy hot holding at improper temperatures. Prep-table cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or higher and cold holding at 41 F or below to inhibit the growth of harmful bacteria.
  • 3180 - Floor in the plastic storage 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.
Comments:
Hot Holding unit and Cold holding Prep-table was adjusted at time of inspection.

February 27, 2003 (Routine)



Violations:
  • 1180 - The food temperature measuring device (degrees C) located in the cold case is not accurate.
    Provide a temperature measuring device that is accurate within +/- 1 degree Celsius in the intended range of use.
  • 1320 - There was no temperature measuring device located in the refrigerator in the back of the kitchen
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1780 - Critical The wooden work bench in front of the grill was observed with visible accumulations of soil and debris.
    Clean wooden bench and surface between to the grill at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 1750 - Manufacturer containers were observed reused for the storage of several dry food items.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the stainless steel table under the meat slicer had 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.

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