Food City # 891, 603 Wood Avenue, Big Stone Gap, VA 24219 - Grocery Store Food Service inspection findings and violations



Business Info

Restaurant: Food City # 891
Address: 603 Wood Avenue, Big Stone Gap, VA 24219
Type: Grocery Store Food Service
Phone: 276 623-5100
Total inspections: 10
Last inspection: 12/09/2015

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Inspection findings

Inspection date

Type

Previous hazards corrected. No hazards noted today. Observed very good personal hygiene and proper, frequent hand washing. Good food temperature monitoring and record keeping observed as well. All staff appear healthy with no visible signs of sickness. Facility well maintained, good job!
No violation noted during this evaluation.
12/09/2015Risk Factor
  • Nonfood Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the baking goods shelf (icing buckets,etc) not designed or constructed to be easily cleanable. Cardboard is not an acceptable shelf component.
    Correction: Remove the cardboard as a liner for the shelf.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops of some cooking equipment, two push carts and table holding the plastic wrap dipenser.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
08/13/2015Routine
No hazards noted today. Observed good personal hygiene. Staff well trained, observed good cooling procedure and food temperature monitoring as well as proper in-place cleaning and sanitizing of equipment.
No violation noted during this evaluation.
04/20/2015Risk Factor
Discussed complaint. Good employee health policy in place. Complaint was not confirmed.
No violation noted during this evaluation.
01/05/2015Complaint
Cooling pasta in the walk-in was tightly wrapped. Discussed proper cooling and the need to leave cooling products uncovered until cooled. Opened the plastic cover up to allow better air flow while cooling.
Hot holding unit was turned down for lunch. This is because of concern of the handles burning employees hands. The unit was turned back up. Planed temperature check at 2:00 PM. This may have caught the lower temperatures. Also at that time most items have been emptied, there was less than half of the meatloaf left. Any food left over should be discarded at 2:00 PM.

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Food in the hobart unit hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
12/17/2014Risk Factor
Lots of food prep work had been done before the inspection. Generally when working with food from the refrigerator it will warm up while it is out at room temperature. When returning it to refrigeration, good cooling procedures must be followed. This includes having it in small portions in shallow pans, loosely or not covered, and placed on the metal rack to allow good airflow.
Great date marking on food items.
Good handwashing and prevention of barehand contact. Remember we must wash our hands every four hours or any time they may have been contaminated including touching our clothes, hair, or skin.
When using the mechanical dishwasher, assure it is meeting the minimum requirements before accepting any pots as being properly sanitized. The wash temperature must be 150°F or higher and the rinse temperature must be above 180°F and no higher than 194°F.
When checking hot holding temperatures, meat loaf should always be checked as it tends to loose heat before other food items.

  • Food - Miscellaneous Sources of Contamination
    Observation: A cart with cut melons was pushed thru the plastic curtain strips of the walk-in refrigerator that may have contaminated the melons.
    Correction: When taking food out of the walk-in protect it from coming in contact with the curtain.
  • Cooling Methods (corrected on site)
    Observation: Several items were being cooled after being prepared today and were tightly wrapped in plastic, thus holding heat in. The items had reached 70°F within the required time frame, but may not reach 41°F.
    Correction: Do not fully cover items while cooling. Also place them on the metal rack to allow good air flow instead of staking them on other food items.
08/15/2014Routine
  • Jewelry - Prohibition
    Observation: Employees wearing jewelry such as watches on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Ground beef stored above fish in the prep table.
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pizzas cold holding at improper temperatures in the display refrigeration unit and the cheese in the top prep section of the same unit..
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The inside of the deep fryer units have a build up of grease.
    Correction: Clean these often to prevent the build up of grease.
03/25/2014Routine
No hazards noted today. Observed very good personal hygiene with excellent hand washing procedure and frequency. Cooks taking food temperatures during preparation. All employees appear healthy. Sanitizing solutions at proper concentration levels, well done.
No violation noted during this evaluation.
12/06/2013Risk Factor
No hazards noted today, previous hazards corrected. Staff well trained
No violation noted during this evaluation.
07/24/2013Risk Factor
Facility in good condition. Observed very good hand washing with no bare hand contact w/ ready-to-eat foods. Excellent labeling & date marking. Staff temping hot foods during preparation, good job. Very good personal hygiene observed as well with all staff members. All staff seem healthy and well, no coughing, sneezing, etc. observed.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside & outside surfaces of large Hobart Roaster, outside surfaces of stacked Hobart convection ovens and floor of the walk-in freezer.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
    Observation: Floor in storage room adjacent to walk-in refr. under the racks noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
03/27/2013Routine

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