Food City # 897, 16410 Wise St., Saint Paul, VA 24283 - Grocery Store Food Service inspection findings and violations



Business Info

Restaurant: Food City # 897
Address: 16410 Wise St., Saint Paul, VA 24283
Type: Grocery Store Food Service
Phone: 276 762-5831
Total inspections: 11
Last inspection: 12/17/2015

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Inspection findings

Inspection date

Type

No violations observed. Good operation.
No violation noted during this evaluation.
12/17/2015Risk Factor
No risk factor violations observed.
Facility well managed, very clean.

No violation noted during this evaluation.
08/31/2015Risk Factor
No violations observed.
Hot holding temperatures on the display case (fried chicken, soup beans, macaroni and cheese, pork bbq, meat loaf) were all above 140. The items in this unit are all on time control (4 hours).
Blast chiller is not working, but manager said a work order has been placed to repair the unit.

No violation noted during this evaluation.
05/06/2015Routine
No other violations observed.
Facility has a good cleaning schedule set up.
The foods in the display hot case are placed in the unit at 11 AM, and either replaced as needed, and everything is replaced at 3 PM. No items left in the unit over four hours.
Quaternary ammonium compound sanitizer in 3 compartment sink was 300 parts per million (ok).

  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the cardboard used to line the wire racks in the dry storage room is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Cardboard can also provide harborage for insects. Remove the cardboard.
01/14/2015Routine
Food handling procedures very good. Good personal hygiene observed and proper glove use observed. Watch the open self-service cold case. Don't overload it with food items and make sure the items are 41Deg.F or less before being placed in the unit.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The aluminum racks across from main cook line and several push carts. Also, the outside surfaces of several pieces of cooking equipment have accumulation of grease/food debris.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The kitchen floor under and behind cooking equipment 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.
08/27/2014Routine
Observed very good hand washing and general personal hygiene. Proper use of gloves observed as with no bare hand contact with ready-to-eat foods. Very good date marking observed also. Very knowledgeable staff, lots of temperatures being taken during food preparation/cooking,good job.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) Sausage patties in the make table refrigeration unit were not discarded by the ""consume by"" date. Prepared date on label is 3/4/14, should have been discarded on 3/11/14. Sausage was discarded.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" 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.
04/02/2014Risk Factor
Hobart unit turned up, now holding above 140.
No other violations observed.
I did see one can of banana pudding with a significant dent in the side of the can. Be sure to not use foods from severely dented cans or cans that have damage to the rims or side seam.

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Mashed potatoes, meat loaf holding at improper temperatures in the Hobart holding unit.
    Correction: Re=heat the potentially hazardous foods in the Hobart to 165. Unit was not turned up high enough. Unit turned up from setting 2 to 6.
11/13/2013Risk Factor
No other violations observed. The lower part of the make table refrigerator had been emptied before I arrived. The only potentially hazardous foods in the unit were the tomatoes and the corned beef. Both products discarded. Both the blast chiller and make table refrigerator scheduled to be repaired.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Corned beef, sliced tomatoes in the make table refrigerator in the kitchen holding at improper temperatures.
    Correction: Remove and discard the sliced tomatoes and corned beef. You can still store sliced tomatoes in the unit, but until the unit is repaired, time control the sliced tomatoes. Discard any left over tomatoes after 4 hours. Do not add to the container. Use a a clean container when replacing them.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Blast chiller still not working.
    Correction: Repair this unit. The chiller is an excellent way of cooling cooked foods that are to be cooled for next day service. Continue to use the walk in refrigerator for cooling cooked foods. If you are not doing so, leave the cooling foods uncovered or partially covered during the cooling process. This greatly speeds up the cooling process. Once the product reaches 41, you can place a cover on it.
07/17/2013Routine
Looked at dates on food that was stored hot and cold. Discussed time limits on the food and how they count the days. Their date marking procedures meets or exceeds the regulations on all items.
It was noted that the hot foods are dated for service the day they are prepared. They will also put a time on them. At this time they will remove them from the hot case and cool them to be stored in the walk-in refrigerator, where they will store them until they need to use them to pull the chicken for recipe's such as chicken salad. They use the original pull date to determine the discard date for the chicken. This meets our regulation for date marking, but may cause confusion since they are putting a new date on the food item, but it falls within the 7 day limit in the regulation.

No violation noted during this evaluation.
06/24/2013Complaint
No other violations observed. Observed good handwashing and glove use practices. Date marking of prepared, refrigerated foods is very good. Hair restraints being worn by all workers.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Rice, pork bbq, macaroni and cheese in the big Hobart proofer holding at improper temperatures.
    Correction: Worker stated that she had the proofer turned down to 120 for holding breads. The problem is that the unit is also being used for holding a variety of potentially hazardous foods. You can't hold bread at 120 and your phfs at 135 or above at the same time in the same unit.
    Re-heat the pork bbq, rice, and macaroni and cheese to 165. You can store some of these items in the small Hobart unit out front. In the meantime, you can't heat up more foods than you can hold hot. Hot holding must be 135 or above.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The blast chiller in the kitchen is not working. Unit is currently not being used.
    Correction: Repair the unit as soon as possible. This unit is very useful when cooling hot foods.
03/26/2013Routine
Arrived in time for the 5:00 PM temperature checks. Discussed when the food was set in the warmer, temperature required, and what would be the corrective actions. Two items that were placed in at 3:00 PM measured below the hot holding temperature. Their options were to use time, it would have to be discarded at 7:00 PM or to reheat. They generally choose to reheat when finding items below temperature. Also observed the cook take the temperature of the chicken legs and she decided to continue cooking based on that temperature. Food City uses a thermocouple that is connected thru wifi to a database that collects the temperatures. This is an excellent food safety management system.
No violation noted during this evaluation.
12/17/2012Risk Factor

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