Food City #897, 16410 Wise St., St. Paul, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Food City #897
Address: 16410 Wise St., St. Paul, Virginia
Total inspections: 24
Last inspection: Jul 10, 2009

Restaurant representatives - add corrected or new information about Food City #897, 16410 Wise St., St. Paul, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 10, 2009Routine00Details / Comments
No violation noted during this evaluation. February 18, 2009Critical Procedures--Details / Comments
2910 - Observed a few flies in the kitchen area.October 20, 2008Routine01Details / Comments
No violation noted during this evaluation. June 23, 2008Critical Procedures00Details / Comments
No violation noted during this evaluation. March 25, 2008Critical Procedures00Details / Comments
1150 - The nonfood contact surface of the replacement lid for the crockpot is not designed or constructed to be easily cleanable.December 27, 2007Routine01Details / Comments
No violation noted during this evaluation. October 05, 2007Critical Procedures00Details / Comments
No violation noted during this evaluation. June 11, 2007Critical Procedures00Details / Comments
  • 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meat next to pinapples.
  • 0820 - Corrected During Inspection Critical Green Beans and Corn hot holding at improper temperatures, 128 at serving line.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken in the Hobart refrigeration unit near the walk in is marked with the production date 2/28/07. .
March 12, 2007Critical Procedures30Details / Comments
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the walk-in refrigerator.
December 07, 2006Routine02Details / Comments
3270 - Repeat Methods are not being used to control pests. A significant fly problem was observed.September 06, 2006Follow-up01Details / Comments
  • 0820 - Critical Hobart refrigerator near walk in's holding between 44 and 50 deg. F.
  • 3270 - Methods are not being used to control pests. A significant fly problem was observed.
August 07, 2006Routine11Details / Comments
  • 0550 - Corrected During Inspection Ice scoop stored on top of ice machine.
  • 2310 - Corrected During Inspection Critical Observed box of trash stored in front of the handsink in the kitchen.
April 10, 2006Routine11Details / Comments
3180 - Repeat Ceiling fans have a buildup of dirt and debris. Ceiling, in places, especially next to the ceiling vents have a buildup of dirt and debris.December 15, 2005Routine01Details / Comments
  • 0610 - Repeat Boxes of food on the floor in the walk-in.
  • 1320 - Repeat No temperature measuring device seen in the prep cooler.
  • 1570 - Repeat Foil is being used as lids on the crock pots in the kitchen.
  • 3180 - Repeat Walls and ceilings have accumulations of dust on them, especially around vents and fans.
July 18, 2005Follow-up04Details / Comments
  • 0610 - Boxes of food on the floor in the walk-in.
  • 0820 - Critical Items stored in the cold display holding sandwiches is holding foods above 41 degrees.
  • 1320 - Corrected During Inspection No temperature measuring device seen in the prep cooler.
  • 1570 - Foil is being used as lids on the crock pots in the kitchen.
  • 3180 - Walls and ceilings have accumulations of dust on them, especially around vents and fans.
July 13, 2005Routine--Details / Comments
  • 0550 - Ice scoop stored on top of the ice machine.
  • 1800 - Observed tht the door to the walk-in freezer is in need of cleaning.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3080 - Less than 20 foot candles of light was noted in the dry storage room.
  • 3170 - Gasket on the BKI Hot holding Cabinet is partially coming out where it meets the top of the door.
April 06, 2005Routine15Details / Comments
  • 0820 - Critical Hotdogs in crock pot being held at 129 deg. F.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 1570 - Observed broken hinge on door to storage area beneath coffee and condiments.
  • 3180 - Observed that the lid to the garbage container in the men's restroom is dirty.
December 09, 2004Routine22Details / Comments
  • 3180 - Light switch/cover and wall immediately around it in the dry storage room is dirty.
  • 0550 - Repeat Dispensing utensils (2 scoop dispensers in sugar bin) improperly stored between uses.
  • 1800 - Repeat The nonfood contact surface of the vent hood filters and the inside of the door to the ice machine has accumulations of grime and debris.
August 12, 2004Routine03Details / Comments
  • 1800 - A buildup of grease was noted on the non-food contact surface of the hood ventilation filters.The inside of the lid to the ice machine needs cleaning.
  • 0550 - In-use utensils improperly stored between use. Items noted included the scoop in the sugar (handle in contact with the food, and the handle had a buildup of sugar on it), and the ice scoops are being stored on top of the ice machine.
  • 0480 - Food containers of flour, sugar, etc. not clearly labeled.
May 03, 2004Routine03Details / Comments
0820 - Critical Chicken tenders, chicken breasts, hot wings, and corn were being held out of temperature (123 to 134 F).January 21, 2004Routine10Details / Comments
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee putting together hamburger with bare hands.
  • 0830 - Critical The prepared ready-to-eat (RTE) Soup in the refrigeration unit is not properly dated for disposition.
September 23, 2003Routine20Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Metal push cart, Label dispenser.
May 29, 2003Routine11Details / Comments
  • 0810 - The methods used for cooling were not adequate. Large amount of chilli in a freezer bag in the Reach-in Refer. @ 90 Degrees F, This is not an adequate cooling procedure for this food.
  • 1570 - Several cabinet doors were observed in a state of disrepair and damaged. The handles are missing.
  • 1800 - The nonfood contact surface of the Soft drink reservoir cabinet and the metal tray cabinet had accumulations of grime and debris.
January 07, 2003Routine03Details / Comments

July 10, 2009 (Routine)

Comments:
No violations noted, very well kept facility, well trained staff, Good Job.

February 18, 2009 (Critical Procedures)

Comments:
No violations noted. Observed food handling, cooking operation during peak lunch rush. Kitchen staff handled the rush perfectly without compromising food safety. Observed very good personal hygiene, lots of hand washing, use of product thermometers(thermocouples) for checking food temps. There was absolutely no bare hand contact with Ready-To-Eat (RTE) foods, well done. Good job of labeling foods in storage.

October 20, 2008 (Routine)



Violation: 2910 - Observed a few flies in the kitchen area.
The store needs to install air curtains at the entrance to the building to prevent flies from entering. This is a repeat violation. Spoke with store manger Henry Maggard, and he said that the store has been approved to get air curtains, but as of today none have been obtained. Please install air curtains by May 1, 2009.
Comments:
No other violations observed. Previous inspection violations have been corrected.

June 23, 2008 (Critical Procedures)

Comments:
No critical violations observed.

March 25, 2008 (Critical Procedures)

Comments:
No violations observed. Critical items inspected only.

December 27, 2007 (Routine)



Violation: 1150 - The nonfood contact surface of the replacement lid for the crockpot is not designed or constructed to be easily cleanable.
Replace the lid to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
Facity in good shape. Good handwashing and glove use. Good date labling. Thank you. No previous violations. Please correct the above within 90 days.

October 05, 2007 (Critical Procedures)

Comments:
Good food handling, hand washing seen during inspection. In the blast chiller, chicken went form >165 to 37 in one hour. Tempertures being monitored by staff, both holding and cooking tempertures. Thank you for the good work.

June 11, 2007 (Critical Procedures)

Comments:
The prep table may need to be adjusted slightly to be colder. Discussed employee health, cooling, and sanitization. Flies do not seem to be a problem at this time but an air curtain should still be installed at the entrance to prevent the entry of flies and other insects. The facility is well maintained. Excellent date lableing. Please have your premix solution for the three compartment sink adjusted to make a Quartinary ammonia solution of 200 ppm. At this time it is 300 to 400 ppm. Please add water to the mix to make a 200 ppm solution until the unit is fixed. Thank you.

March 12, 2007 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meat next to pinapples.
    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 Green Beans and Corn hot holding at improper temperatures, 128 at serving line.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken in the Hobart refrigeration unit near the walk in is marked with the production date 2/28/07. .
    Discard the food at this time. Ensure all prepared RTE food is mark with the name and "production" and/or "consume by" date on the container 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, sold or discarded 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.
Comments:
Facility is in good shape. Please address the previous violation: 3270 controlling pest. It would be best to have this fixed before summer since that is when fly problems are at their worst. Non-critical items were not inspected for at this time. Focused on procedures and food holding tempertures.

December 07, 2006 (Routine)



Violations:
  • 3020 - Corrected During Inspection 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.
  • 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the walk-in refrigerator.
    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.
Comments:
Date marking of RTE foods very good.
Quat sanitizer at 200 ppm. Good.

September 06, 2006 (Follow-up)



Violation: 3270 - Repeat Methods are not being used to control pests. A significant fly problem was observed.
When pests are found use methods to such as trapping devices or other means of pest control. I feel a good suggestion would be to supply air curtains/fans at entrances to the store. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Follow-up from previous inspection. Refrigerator is now holding at 39 deg. F. No significant fly problem was noted today. However, gnats seem to still be a problem. The fly problem was considerably worse during the hotter months. No air curtain has been installed. Will contact district manager to discuss the situation, and to discuss any other possible solutions to the insect problem.

August 07, 2006 (Routine)



Violations:
  • 0820 - Critical Hobart refrigerator near walk in's holding between 44 and 50 deg. F.
    Remove all potentially hazardous foods from this unit and move to a refrigeration unit that can maintain a product temperature of 41 deg. f. or less. Have Hobart refrigerator repaired.
  • 3270 - Methods are not being used to control pests. A significant fly problem was observed.
    When pests are found use methods to such as trapping devices or other means of pest control. I feel a good suggestion would be to supply air curtains/fans at entrances to the store. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
You need to prevent the flies from entering the building. The only way I know of keeping them out is to have some sort of air curtain where you enter the store. If you can come up with some other way, contact me at 328-1932. Follow up to be performed in 30 days (Sept. 7).

April 10, 2006 (Routine)



Violations:
  • 0550 - Corrected During Inspection Ice scoop stored on top of ice machine.
    Store ice dispenser in a clean, dry container when not in use.
  • 2310 - Corrected During Inspection Critical Observed box of trash stored in front of the handsink in the kitchen.
    Remove the box of trash, and do not block easy access to the handsink.
Comments:
Violations from previous inspections have been corrected.

December 15, 2005 (Routine)



Violation: 3180 - Repeat Ceiling fans have a buildup of dirt and debris. Ceiling, in places, especially next to the ceiling vents have a buildup of dirt and debris.
Clean the ceiling fans and ceiling tile.
Comments:
Temperature log being kept. Temps checked every 2 hours. Hair restraints being worn by all employees. Frozen foods being thawed in the walk-in refrigerator. Good job.

July 18, 2005 (Follow-up)



Violations:
  • 0610 - Repeat Boxes of food on the floor in the walk-in.
    Store food at least 6" off the floor on shelving that allows easy cleaning.
  • 1320 - Repeat No temperature measuring device seen in the prep cooler.
    Place a temperature measuring device in the prep cooler.
  • 1570 - Repeat Foil is being used as lids on the crock pots in the kitchen.
    Replace the lids on the crock pots. Lids should be smooth and easily cleanable.
  • 3180 - Repeat Walls and ceilings have accumulations of dust on them, especially around vents and fans.
    Clean physical facilities frequently to avoid the build-up of dust and grime.
Comments:
The cooler appears to be maintaining temperature around 39 degrees. At the time of inspection no foods were stored in the unit.

July 13, 2005 (Routine)



Violations:
  • 0610 - Boxes of food on the floor in the walk-in.
    Store food at least 6" off the floor on shelving that allows easy cleaning.
  • 0820 - Critical Items stored in the cold display holding sandwiches is holding foods above 41 degrees.
    Discard any items held above 41 degrees for more than four hours. Perform a maintenance check on the unit and repair.
  • 1320 - Corrected During Inspection No temperature measuring device seen in the prep cooler.
    Place a temperature measuring device in the prep cooler.
  • 1570 - Foil is being used as lids on the crock pots in the kitchen.
    Replace the lids on the crock pots. Lids should be smooth and easily cleanable.
  • 3180 - Walls and ceilings have accumulations of dust on them, especially around vents and fans.
    Clean physical facilities frequently to avoid the build-up of dust and grime.
Comments:
The chicken held in hot holding is held for 2 to 4 hours. Records are maintained.

April 06, 2005 (Routine)



Violations:
  • 0550 - Ice scoop stored on top of the ice machine.
    Between uses, store your ice scoop in a clean, dry container.
  • 1800 - Observed tht the door to the walk-in freezer is in need of cleaning.
    Routinely clean physical facilities.
  • 2310 - Corrected During Inspection Critical Repeat 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 cardboard boxes and bag of trash hindering its use.
  • 3030 - 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
  • 3080 - Less than 20 foot candles of light was noted in the dry storage room.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment or dry storage, toilet rooms (the light is not working).
  • 3170 - Gasket on the BKI Hot holding Cabinet is partially coming out where it meets the top of the door.
    Have gasket pushed back in place.

December 09, 2004 (Routine)



Violations:
  • 0820 - Critical Hotdogs in crock pot being held at 129 deg. F.
    Re-heat to 165, and hold at 140 deg. F.Violation corrected during inspection.
  • 2310 - 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 bags of garbage that is hindering its use.Corrected during inspection.
  • 1570 - Observed broken hinge on door to storage area beneath coffee and condiments.
    Replace the broken hinge.
  • 3180 - Observed that the lid to the garbage container in the men's restroom is dirty.
    Routinely clean the physical facilities in the establishment.

August 12, 2004 (Routine)



Violations:
  • 3180 - Light switch/cover and wall immediately around it in the dry storage room is dirty.
    Clean this area.
  • 0550 - Repeat Dispensing utensils (2 scoop dispensers in sugar bin) 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.
  • 1800 - Repeat The nonfood contact surface of the vent hood filters and the inside of the door to the ice machine has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.

May 03, 2004 (Routine)



Violations:
  • 1800 - A buildup of grease was noted on the non-food contact surface of the hood ventilation filters.The inside of the lid to the ice machine needs cleaning.
    Have the hood ventilation filters cleaned as often as necessary to prevent a buildup of grease and grime.Clean the inside of the lid to the ice machine.
  • 0550 - In-use utensils improperly stored between use. Items noted included the scoop in the sugar (handle in contact with the food, and the handle had a buildup of sugar on it), and the ice scoops are being stored on top of the ice machine.
    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. Specifically for the ice scoops, I suggest storing them in a clean, dry container.
  • 0480 - Food containers of flour, sugar, etc. not clearly 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.

January 21, 2004 (Routine)



Violation: 0820 - Critical Chicken tenders, chicken breasts, hot wings, and corn were being held out of temperature (123 to 134 F).
Discussed with deli manager Marlene Rose the corrective actions necessary to correct the violations. Informed her to re-heat the out of temp. foods to 165, and try turning the unit up to maintain product temps at or above 140. I also explained the procedure to use time as a public health control. That is, (1)-The food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from the temperature control, (2)-the food shall be cooked and served, served if ready to eat, or discarded, within 4 hours frim when the food is removed from temperature control, (3)-Food in unmarked containers or packages marked to exceed a 4 hour limit shall be discarded, and (4)-Written procedures shall be maintained and made available to me upon request, to ensure compliance. After my discussion with Marlene, she showed me a chart that they keep on food temperatures. The chart was very detailed. she told me that she had been trained in HACCP, and that is where she got the temperature control chart. She stated that their personal policy is to check temperatures every 2 hours, and to discard any chicken that is recorded out of temperature, and anything else that is out of temp. is re-heated to 165, and discarded after 4 hours if not consumed.It would appear that they keep a very close and safe watch on their food temperatures. The other items in the hot display case were in compliance.
Comments:
No laptop was available to do this evaluation. The office has 3 laptops available. The 2 that work were being used by co-workers. The third laptop is not working properly.

September 23, 2003 (Routine)



Violations:
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee putting together hamburger with 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. Corrected at time of inspection.
  • 0830 - Critical The prepared ready-to-eat (RTE) Soup 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. Corrected at time of inspection.

May 29, 2003 (Routine)



Violations:
  • 0450 - 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, corrected @ time of inspection.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Metal push cart, Label dispenser.
    Maintain nonfood-contact surfaces of equipment clean, correct prior to next inspection.

January 07, 2003 (Routine)



Violations:
  • 0810 - The methods used for cooling were not adequate. Large amount of chilli in a freezer bag in the Reach-in Refer. @ 90 Degrees F, This is not an adequate cooling procedure for this food.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1570 - Several cabinet doors were observed in a state of disrepair and damaged. The handles are missing.
    Repair the Cabinet doors 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.
  • 1800 - The nonfood contact surface of the Soft drink reservoir cabinet and the metal tray cabinet 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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