Food City # 891, 603 Wood Avenue, Big Stone Gap, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Food City # 891
Address: 603 Wood Avenue, Big Stone Gap, Virginia
Phone: (276) 623-5100
Total inspections: 24
Last inspection: Oct 9, 2009

Restaurant representatives - add corrected or new information about Food City # 891, 603 Wood Avenue, Big Stone Gap, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Turkey meat cold holding at improper temperatures on the top of the prep table due to it being filled above the lid of the pan..
  • 0930 - Corrected During Inspection Critical The undercooked eggs(yoke not cooked hard) provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
October 09, 2009Risk Factor Assessment20Details / Comments
  • 1570 - The temperture gauge/sensor for the wash cycle on the mechanical dishwasher is not functioning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The ceiling vents in the dry storage room.
  • 2350 ii - The cold water knob at the handsink is not working.
  • 2890 - Light bulbs in the dry storage room are not shielded, coated, or otherwise shatter-resistant.
May 28, 2009Routine04Details / Comments
No violation noted during this evaluation. January 22, 2009Critical Procedures00Details / Comments
No violation noted during this evaluation. September 26, 2008Critical Procedures00Details / Comments
1800 - The nonfood contact surface of the bottom of the Hobart standing roasting unit and the pan rack in the Proofer unit have accumulations of grime and debris.May 30, 2008Routine01Details / Comments
No violation noted during this evaluation. February 01, 2008Critical Procedures00Details / Comments
  • 0690 - Single service styrofoam cups on the floor in the dry storage room.
  • 0820 - Corrected During Inspection Critical Deli sliced turkey and ham cold holding at improper temperatures.
  • 2890 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistant.
  • 3080 - Less than 10 foot candles of light was noted in both walk in refrigeration units.
  • 3180 - Observed buildup of dirt and debris on cover to fans in the walk in refrigerator.
October 29, 2007Routine14Details / Comments
  • 0220 - Corrected During Inspection Critical Open uncovered drink container in kitchen.
  • 0820 - Critical Fried chicken in the Traulsen chiller holding between 48 and 50 deg. F.
  • 3030 - Corrected During Inspection No disposable towels were in the paper towel dispenser at the hand washing lavatory in the kitchen.
July 27, 2007Routine21Details / Comments
2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.April 25, 2007Routine10Details / Comments
3170 - Repeat Sections of tile are missing on the wall just inside of the walk-in refrigeratorJanuary 24, 2007Follow-up01Details / Comments
  • 0820 - Critical On the hot bar, the soup beans and broccoli casserole were being held at improper temperatures.
  • 3170 - Sections of tile are missing on the wall just inside of the walk-in refrigerator
January 23, 2007Routine11Details / Comments
No violation noted during this evaluation. October 24, 2006Routine00Details / 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)
  • 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
July 31, 2006Routine20Details / Comments
  • 0820 - Critical Repeat Hamburger and cheese slices in cold holding at improper temperatures. Garlic butter left out on the counter all day.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils hanging above 3 compartment sink, flat baking pans, and bread baking rack flats.
May 01, 2006Follow-up20Details / Comments
  • 0820 - Critical Hamburger and cheese slices in cold holding at improper temperatures. Garlic butter left out on the counter all day.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils hanging above 3 compartment sink, flat baking pans, and bread baking rack flats.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walls and ceiling and ceiling fans, and outsides of the baking pans.
  • 2000 - Repeat Utensils were observed stored unprotected at the 3 compartment sink.
  • 2000 - Repeat Baking pans and bread baking pans were found stored on the floor of the stockroom..
  • 2000 - Repeat Clean mixing bowls and pots were observed stored with the food-contact surface facing upward.
  • 2000 - Repeat Single service items observed unprotected from contamination. Not in wrapper or box in stock room
  • 2210 - drain line from ice machine condensation unit and the ice bin drain line are conbined.
April 26, 2006Routine23Details / Comments
No violation noted during this evaluation. January 29, 2006Follow-up00-
  • 0820 - Critical hamburger, meat loaf and fried chicken in hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) cooked foods in the traulsen refrigeration unit is not properly dated for disposition.
  • 1770 C - Food tray racks in proofer and hobart proffer not clean
  • 2000 - Repeat Single service items observed unprotected from contamination. Food trays and drink cups not protected.
January 26, 2006Routine22Details / Comments
3240 - Handwashing facilities are not maintained (no paper towels)October 18, 2005Routine01Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0820 - Critical Ham and turkey in Deli Display case at 50 deg. F. Unit not maintaining poperfood temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat chili in the freezer is not properly dated for disposition.
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - Utensil storage drawer in Bakery area broken exposing the contents to contamination..
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener, baking pans, candy making equipment stored on top of the oven, hot holding storage racks, and inside of the ice machine.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Air ducts in the stockroom..
  • 2000 - Baking pans were found stored on top of oven.
  • 2000 - Single service items observed unprotected from contamination.
  • 2000 - Clean utensils stored above 3 compartment sink where their food contact surface are facing upward and are exposed to contamination from the washing process.
July 14, 2005Routine--Details / Comments
  • 0810 - Corrected During Inspection A large container of chili was placed in the cooler to cool.
  • 0820 - Corrected During Inspection Critical Cheese held on the top portion of the prep cooler in the kithcen held above 41.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
April 20, 2005Routine21Details / Comments
No violation noted during this evaluation. January 18, 2005Routine00-
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 0830 - Critical The prepared ready-to-eat (RTE) chili and spaghetti sauce in the refrigeration unit is not properly dated for disposition.
October 22, 2004Routine11Details / Comments
No violation noted during this evaluation. September 21, 2004Pre-Opening00Details / Comments
No violation noted during this evaluation. September 14, 2004Pre-Opening00Details / Comments

October 09, 2009 (Risk Factor Assessment)


Violations: Comments:
Previous violations have been corrected. Good handwashing and prevention of barehand contact. Good monitoring of tempertures.

May 28, 2009 (Routine)


Violations: Comments:
Observed good food temperture monitoring. Discussed handwashing and glove use to prevent contamination of food. All previous items have been corrected.

January 22, 2009 (Critical Procedures)

Comments:
Observed good handwashing and glove use. Tempertures are in appropriate range and being monitored. The only item that should be monitored and recorded in a log that isn't is the dishwasher wash and rinse temperture. When first observed the wash temperture was reading between 90 and 95, the hot water at the sink was registered as higher than 120. The final rinse temperture reached 196. The temperture striped showed that the pots were reaching the temperture for sanitization. The sensor for the wash temperture must not be working and the unit needs to be looked at by Maintainance. Regular recording of the wash and rinse temperture would have caught this. Reccommend a daily log taken of the wash and rinse tempertures with the tempertures recorded 3 times per day to assure it is functioning properly. Thank you.

September 26, 2008 (Critical Procedures)

Comments:
Previous violation corrected; observed food prep. procedure for hamburgers, excellent job of preventing contamination from hands and equipment. Also observed fish fillet prep. procedure, again excellent handling, cooking procedure noted. Also observed very good date marking procedures.

May 30, 2008 (Routine)


Violation: 1800 - The nonfood contact surface of the bottom of the Hobart standing roasting unit and the pan rack in the Proofer unit have 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. Maintain regular cleaning schedules for all equipment.
Comments:
Food handling practices excellent, well done!

February 01, 2008 (Critical Procedures)

Comments:
Critical procedures for proper hot holding, cold holding, cooking temps. observed. No violations were noted all proper internal temps. were observed. Good Job. Observed excellent use of disposable gloves for prevention of bare hand contact with RTEs.

October 29, 2007 (Routine)


Violations:

July 27, 2007 (Routine)


Violations: Comments:
Violations from previous inspection corrected.

April 25, 2007 (Routine)


Violation: 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bag of trash preventing easy access to your handsink.

January 24, 2007 (Follow-up)


Violation: 3170 - Repeat Sections of tile are missing on the wall just inside of the walk-in refrigerator
Replace missing or broken tile.
Comments:
Element replaced on left side of hot holding case. Manager stated that they were taking temperatures every 30 minutes. Very organized, very good operation.

January 23, 2007 (Routine)


Violations:

October 24, 2006 (Routine)

Comments:
Please remind employees to use utensils or gloves when handiling ready to eat foods, such as when preping a sandwich.

July 31, 2006 (Routine)


Violations:

May 01, 2006 (Follow-up)


Violations:

April 26, 2006 (Routine)


Violations:

January 26, 2006 (Routine)


Violations:

October 18, 2005 (Routine)


Violation: 3240 - Handwashing facilities are not maintained (no paper towels)
Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 14, 2005 (Routine)


Violations:

April 20, 2005 (Routine)


Violations:

October 22, 2004 (Routine)


Violations:

September 21, 2004 (Pre-Opening)

Comments:
All cooling units are mainaining proper temperatures. Equipment appears to be installed properly. Finish cleaning floors before opening.

September 14, 2004 (Pre-Opening)

Comments:
No problems noted during this inspection. Contact me just prior to opening when all equipment in the deli is operational in order to receive a permit.

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