Food City Wise #898, 207 Woodland Drive SW, Wise, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Food City Wise #898
Address: 207 Woodland Drive SW, Wise, Virginia
Phone: (276) 328-4619
Total inspections: 13
Last inspection: Jun 1, 2009

Restaurant representatives - add corrected or new information about Food City Wise #898, 207 Woodland Drive SW, Wise, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Corrected During Inspection Critical An employee(s) failed to wash hands after handling raw products. The employee(s) only changed gloves after handling the raw ground beef.
  • 0450 - Corrected During Inspection Critical Employees handling breads with barehands.
June 01, 2009Critical Procedures--Details / Comments
No violation noted during this evaluation. January 14, 2009Routine00Details / Comments
0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.(salad prep and onions put on hot dogs)September 15, 2008Critical Procedures--Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(preped hot dogs)
May 19, 2008Routine20Details / Comments
No violation noted during this evaluation. January 25, 2008Critical Procedures--Details / Comments
  • 0820 - Corrected During Inspection Critical Items in prep. refer. cold holding at improper temperatures(lunchmeats, eggs, sliced tomatoes).
  • 1570 - The sandwich prep. refer. in the kitchen was observed in a state of disrepair. The unit was not holding cold foods at or below 41Degs.F.
  • 1570 - Repeat There are still some missing/damaged handles on the front meat/cheese display/service case.
October 23, 2007Routine11Details / Comments
  • 0690 - Corrected During Inspection Empty egg shells returned to carton in prep. refer., potential for cross contamination from drippage.
  • 1570 - The front meat/cheese display/service case has several handles damaged and one broken/cracked sliding door which has been repaired with tape. Tape is not acceptable means of repair.
July 19, 2007Routine02Details / Comments
No violation noted during this evaluation. April 24, 2007Follow-up00Details / Comments
  • 0690 - The rear work station at the scales in kitchen has a problem with a potential for cross contamination of clean food contact surfaces and/or food items by food particles from the work station. The dry goods bin and the bread pan liners are getting soiled, inside and out, from food particles prepared on the counter above them. Of greatest concern is the presence of chopped nut pieces, which can be a major allergen.
  • 1800 - Repeat The nonfood contact surface of the Hobart: oven, convection oven, rack oven as well as dry goods bins have accumulations of grime and debris.
April 19, 2007Routine02Details / Comments
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food. One employee with wrist watch on.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. One can of chocolate pudding heavily dented. Item pulled from working stock.
  • 1800 - Corrected During Inspection The nonfood contact surface of the dry goods bins and the prep. refer. have accumulations of grime and debris.
January 22, 2007Routine12Details / Comments
  • 0450 - Corrected During Inspection Critical Food employee failed to wash hands and replace gloves after going into the back to get more broccoli .
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
October 23, 2006Routine10Details / Comments
No violation noted during this evaluation. September 22, 2006Follow-up00Details / Comments
2200 - Critical An air gap between the water supply outlet and the flood rim level of the ice machine is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.September 13, 2006Pre-Opening10Details / Comments

June 01, 2009 (Critical Procedures)



Violations:
  • 0160 - Corrected During Inspection Critical An employee(s) failed to wash hands after handling raw products. The employee(s) only changed gloves after handling the raw ground beef.
    After handling raw ground beef gloves should be changed and hands washed before moving to the next task.
  • 0450 - Corrected During Inspection Critical Employees handling breads with barehands.
    All ready to eat foods must not be handled with bare hands. Use of utensils such as tongs, deli tissue and single use gloves to eliminate barehand contact.
Comments:
No previous violations to follow up on. All food's temperture is taken before it is served. Gloves changed often. Proper handwashing observed. Remember gloves are to protect food not your hands. Hands must be washed often even if you are using gloves to handle foods. Gloves can easily become a source of contamination during use.

January 14, 2009 (Routine)

Comments:
Facility in good shape. Good handwashing observed. Good employee health policy in place. Observed use of temperture gun, this is a good tool for the deli. Thank you.

September 15, 2008 (Critical Procedures)



Violation: 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.(salad prep and onions put on hot dogs)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
Proper hand washing was observed and proper glove use was being done by the employee's after the the first two were seen without gloves. Checked cooking tempertures alongside employee who used the new unit for food tempertures. This unit takes all tempertures and records them on a database that is access by both the store managers and the regional managers. This unit will tell them to keep cooking a food if it does not reach the required tempertures by Food City standards(170 for Chicken, 165 for vegitables). Requirements are stricter than food regulations require and shows the dedication to food safety that Food City has. This unit saves a lot of time with the recording of tempertures and makes sure that food safety tempertures are reached. Thank you.

May 19, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(preped hot dogs)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
Facilty in good shape. Employees taking tempertures of all cooked foods to make sure that they reach the proper temperture. Observed an employee check fried chicken and they put it back into the cooker and rechecked it after a second time. Good date labling. Observed proper sanitization of deli slicer after use. Thank you.

January 25, 2008 (Critical Procedures)

Comments:
Previous violations corrected. Staff following HACCP plan and keeping good records. Thank you.

October 23, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Items in prep. refer. cold holding at improper temperatures(lunchmeats, eggs, sliced tomatoes).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. All items discarded.
  • 1570 - The sandwich prep. refer. in the kitchen was observed in a state of disrepair. The unit was not holding cold foods at or below 41Degs.F.
    Repair the prep. refer. 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 prep. refer., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat There are still some missing/damaged handles on the front meat/cheese display/service case.
    Repair the handles on the service/display case 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.

July 19, 2007 (Routine)



Violations:
  • 0690 - Corrected During Inspection Empty egg shells returned to carton in prep. refer., potential for cross contamination from drippage.
    Protect food from miscellaneous sources of contamination. All broken eggs and/or egg shells to be discarded not stored in carton in refer.
  • 1570 - The front meat/cheese display/service case has several handles damaged and one broken/cracked sliding door which has been repaired with tape. Tape is not acceptable means of repair.
    Repair the front display/service case 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct prior to next inspection.

April 24, 2007 (Follow-up)

Comments:
Violations corrected satisfactorily.

April 19, 2007 (Routine)



Violations:
  • 0690 - The rear work station at the scales in kitchen has a problem with a potential for cross contamination of clean food contact surfaces and/or food items by food particles from the work station. The dry goods bin and the bread pan liners are getting soiled, inside and out, from food particles prepared on the counter above them. Of greatest concern is the presence of chopped nut pieces, which can be a major allergen.
    Protect food and food contact surfaces(deli pan liners) from miscellaneous sources of contamination. Either move location of pan liners/ dry goods bins or change location of work station. Pan liners discarded, bins cleaned.
  • 1800 - Repeat The nonfood contact surface of the Hobart: oven, convection oven, rack oven as well as dry goods bins 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.

January 22, 2007 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food. One employee with wrist watch on.
    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.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. One can of chocolate pudding heavily dented. Item pulled from working stock.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1800 - Corrected During Inspection The nonfood contact surface of the dry goods bins and the prep. refer. 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.

October 23, 2006 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Food employee failed to wash hands and replace gloves after going into the back to get more broccoli .
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0450 - Corrected During Inspection 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.
Comments:
Cooked Chicken tenders cooked to 178 was cooled to 80 within 15 minutes and 40 within 25 minutes.

September 22, 2006 (Follow-up)

Comments:
The facility is ready to operate. Thank you.

September 13, 2006 (Pre-Opening)



Violation: 2200 - Critical An air gap between the water supply outlet and the flood rim level of the ice machine is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
Comments:
Final Cleaning is needed. Food is not being stored at this time. THis is a well designed and built deli.

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