Howell's Grocery Restaurant, 230 Woolwine Highway, Stuart, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Howell's Grocery Restaurant
Address: 230 Woolwine Highway, Stuart, Virginia
Total inspections: 21
Last inspection: Feb 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.Cabbage stored on floor in office
  • 1150 - The nonfood contact surface, area between hand sink and wall, is not designed or constructed to be easily cleanable.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door Employees bathroom does not have self closing device.
February 19, 2009Routine03Details / Comments
No violation noted during this evaluation. August 21, 2008Follow-up00Details / Comments
  • 0820 A 2 - Critical Repeat Raw hamburgers 54F and sliced tomatoes 63F and shell eggs 51F cold holding at improper temperatures
  • 1450 - Repeat Sandwich unit at 54F cold holding potentially hazardous food.
  • 1570 - The sandwich unit was observed in a condition that prevents necessary maintenance and easy cleaning. Large ice build on the back area inside unit.
  • 1570 - The door seal of the sandwich unit is in poor repair. Is not tight and was observed broken. This may be one of the issues preventing the unit from keeping safe and proper cold holding temperatures (not helping keep potentially hazardous foods within safe cold holding temperatures of 41F or below).
August 08, 2008Follow-up12Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0820 A 2 - Critical Repeat Sliced tomatoes 53F, cole slaw 44F, raw chicken breasts 44F and shell eggs 55F cold holding at improper temperatures
  • 1450 - Repeat Sandwich unit at 48F.
  • 3180 - Repeat Floor in the grease dispose area in the dry storage noted in need of cleaning.
July 31, 2008Follow-up13Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Hamburgers at 46F, cole slaw at 48F, sliced tomatoes at 56F, sliced cheese at 53F and shell eggs at 48F cold holding at improper temperatures
  • 1450 - Repeat Sandwich unit at 50F.
  • 3180 - Repeat Floor in area where grease buckets are located noted in need of cleaning. Grease accumulation in this areas observed (under crates where grease buckets are).
June 20, 2008Follow-up13Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: biscuits (not baked) in chest freezer.
  • 0820 A 2 - Corrected During Inspection Critical Cheese at 50F cold holding at improper temperatures
  • 0820 A 2 - Corrected During Inspection Critical Hamburgers at 48F, and shell eggs at 76F cold holding at improper temperatures
  • 1450 - Sandwich unit at 50F.
  • 1750 - Manufacturer containers were observed reused for the storage of different types of food items.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood on grill area and coffee table (under mats used to cover it).
  • 2020 - Forks, spoons and knives were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3080 - Less than 10 foot candles of light was noted in the small back room where chest freezer is located.
  • 3180 - Floor in area where grease buckets are located noted in need of cleaning. Grease accumulation in this areas observed (under crates where grease buckets are).
June 06, 2008Routine18Details / Comments
No violation noted during this evaluation. February 28, 2008Critical Procedures00Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Cut tomatoes @ 55F and cole slaw @49F cold holding at improper temperatures.
  • 1150 - Repeat The nonfood contact surface of the shelves in the dry storage and equipment storage area is not designed or constructed to be easily cleanable.
  • 2790 - Repeat The indoor floor material (carpets) located at dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
December 06, 2007Follow-up12Details / Comments
  • 0790 - Corrected During Inspection Improper methods used to thaw pork (thawing @ ambient air temperature).
  • 0820 - Corrected During Inspection Critical Repeat Cut tomatoes @ 47F and raws hamburgers @ 45F cold holding at improper temperatures.
  • 1150 - The nonfood contact surface of the shelves in the dry storage and equipment storage area is not designed or constructed to be easily cleanable.
  • 1320 - There was no temperature measuring device located in the home style refrigerator and in three chest freezers.
  • 2790 - The indoor floor material (carpets) located at dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  • 2860 - (Concrete, Porous block, Bricks) in back room where grease buckets are kept not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
October 25, 2007Routine15Details / Comments
No violation noted during this evaluation. July 06, 2007Follow-up00-
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0820 - Critical Repeat Sandwich unit between 50F - 54F cold holding at improper temperatures.
  • 0820 - Critical Repeat Cut tomatoes 59F and slaw 63F cold holding at improper temperatures.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
June 15, 2007Routine30Details / Comments
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
  • 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
March 02, 2007Routine14Details / Comments
0820 - Corrected During Inspection Critical Repeat cole slaw cold holding at improper temperatures.August 31, 2006Routine10Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat cole slaw cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
April 18, 2006Routine20Details / Comments
0820 - Critical Cole slaw-- cold holding at improper temperatures.November 29, 2005Routine10Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
August 24, 2005Routine02Details / Comments
1800 - The nonfood contact surface of the hood filters has accumulations of grime and debris.January 28, 2005Routine01Details / Comments
0820 - Critical cole slaw cold holding at improper temperatures.September 30, 2004Routine10Details / Comments
  • 0820 - Critical cole slaw cold holding at improper temperatures.
  • 1320 - Repeat The temperature measuring device located refrigerator is not easily readable.
March 31, 2004Routine11Details / Comments
  • 3240 - Handwashing facilities not maintained
  • 0760 - Critical Ready-to-eat food(b-b-q and hot dog chilli) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant was not reheated to the proper temperature for hot holding.
  • 1800 - The nonfood contact surface of the sanwich unit had accumulations of ice.
  • 2920 - Toilet room door is not provided with a self-closing door
December 15, 2003Routine13Details / Comments
  • 1320 - There was no temperature measuring device located in the reach in refrigerator and chest type freezer in the kitchen area.
  • 1750 - Manufacturer containers were observed reused for the storage of slaw, onions ect..
  • 0480 - Unlabeled food containers.
  • 1150 - The nonfood contact surface (wall between grill and fryer) is not designed or constructed to be easily cleanable.
May 27, 2003Routine04Details / Comments

February 19, 2009 (Routine)



Violations:
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.Cabbage stored on floor in office
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1150 - The nonfood contact surface, area between hand sink and wall, is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door Employees bathroom does not have self closing device.
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

August 21, 2008 (Follow-up)

Comments:
Corrected violations:
12 VAC 5-421-0820, 12 VAC 5-421-1450 and 12 VAC 5-421-1570. Facility has new sandwich unit. All foods stored on this unit were observed below 41F. THANK YOU for correcting the previous observations. Remember all potentially hazardous foods shall be kept at 41F or below when cold holding.

August 08, 2008 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat Raw hamburgers 54F and sliced tomatoes 63F and shell eggs 51F cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1450 - Repeat Sandwich unit at 54F cold holding potentially hazardous food.
    The unit's temperature should be between 34F - 38F to help maintain potentially hazardous food at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1570 - The sandwich unit was observed in a condition that prevents necessary maintenance and easy cleaning. Large ice build on the back area inside unit.
    Repair the sandwich unit 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door seal of the sandwich unit is in poor repair. Is not tight and was observed broken. This may be one of the issues preventing the unit from keeping safe and proper cold holding temperatures (not helping keep potentially hazardous foods within safe cold holding temperatures of 41F or below).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
Comments:
This is the fourth inspection that VDH has recorded improper cold holding temperatures. As operators of a food establishment, the permit holder and anyone that is designated as the "person in charge" has the responsibility to assure that potentially hazardous foods are continuously held within acceptable temperature ranges as required under 12 VAC 421-0820. Operators must use a bayonet style thermometer to monitor food temperatures to assure that they are being kept cold. Assuming that the food is cold just because it is in a refrigerator is not acceptable. I would recommend that air temperatures inside of refrigerators be adjusted to well below 41F so that food product temperatures will not rise during periods where business is heavy and refrigerator doors are being opened frequently. I would recommend that management institute a food record keeping program, where the food workers will monitor and record food temperatures throughout the day. This will make food handlers more aware of the duty to keep food within acceptable ranges.
The temperature data logger results showed that during heavy periods of time within the operation, the sandwich unit increases above 42F up to approximately 54F. These results were discussed with the person in charge of this facility, as well as other problems the unit has (these were noted above). Operator must addressed the above observations as soon as possible.

July 31, 2008 (Follow-up)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 A 2 - Critical Repeat Sliced tomatoes 53F, cole slaw 44F, raw chicken breasts 44F and shell eggs 55F cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Must correct immediately.
  • 1450 - Repeat Sandwich unit at 48F.
    Sandwich unit's temperature must be adjusted to 34F-38F to maintain food items (PHF's) at 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness. Again, the sandwich unit's temperature must be adjusted to below 41F. Must be corrected immediately.
  • 3180 - Repeat Floor in the grease dispose area in the dry storage noted in need of cleaning.
    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. This area must be cleaned and kept clean.
Comments:
A data logger will be placed by VHD on the sandwich unit and homestyle refrigerator. These will measure the ambient air temperature of both units for a set period of time. These will be removed on the next inspection. The above observations need to be corrected by the next inspection.

June 20, 2008 (Follow-up)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Hamburgers at 46F, cole slaw at 48F, sliced tomatoes at 56F, sliced cheese at 53F and shell eggs at 48F cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. During busy breakfast hours, you may use an ice bath to place the shell eggs to keep them at 41F or less.
  • 1450 - Repeat Sandwich unit at 50F.
    Adjust the temperature of the sandwich unit to between 36F - 38F to maintain food items at 41F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 3180 - Repeat Floor in area where grease buckets are located noted in need of cleaning. Grease accumulation in this areas observed (under crates where grease buckets are).
    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. Operator will need to work on a plan to install either tiles or linoleum in this area to make it a smooth and easily cleanable surface.
Comments:
Cooling method for cole slaw (made from ambient air ingredients) discussed with person in charge (PIC). PIC recorded the sandwich unit's temperature for last week, these unit was always above 42F. PIC will contact refrigeration technician to check unit. It is important to set the unit's temperature below 41F (better if between 36F - 38F) to help keep potentially hazardous foods at 41F or less. It is the resposability of the PIC to ensure that potentially hazardous food is kept at 41F or less. Thermometer inside sandwcih unit needs to be replaced.

June 06, 2008 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: biscuits (not baked) in chest freezer.
    Store food in packages, covered containers, or wrappings.
  • 0820 A 2 - Corrected During Inspection Critical Cheese at 50F cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Hamburgers at 48F, and shell eggs at 76F cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. During busy breakfast hours, you may use an ice bath to place the shell eggs to keep them at 41F or less.
  • 1450 - Sandwich unit at 50F.
    Adjust the temperature of the sandwich unit to between 36F - 38F to maintain food items at 41F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1750 - Manufacturer containers were observed reused for the storage of different types of food items.
    Discontinue the reuse of manufacturer containers for food (prepared in facility) storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood on grill area and coffee table (under mats used to cover it).
    Maintain nonfood-contact surfaces of equipment clean. Remove the mats used to cover the coffee table to prevent food debris (sugar and coffee) accumulation.
  • 2020 - Forks, spoons and knives were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store spoons, forks and knines with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3080 - Less than 10 foot candles of light was noted in the small back room where chest freezer is located.
    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. Replace the burn light bulb.
  • 3180 - Floor in area where grease buckets are located noted in need of cleaning. Grease accumulation in this areas observed (under crates where grease buckets are).
    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. Operator will need to work on a plan to install either tiles or linoleum in this area to make it a smooth and easily cleanable surface.
Comments:
Employee health policy in place. VDH will ask person in charge of facility to monitor and record the temperature of the sandwich unit as well as of the food that is stored in the unit for seven days. Temperature chart must include the following: day, time, temperature and initials of person who checked the temperature. VDH will ask for this record upon the next inspection.

February 28, 2008 (Critical Procedures)

Comments:
No risk factors observed during inspection. Storage room and shelving has been painted.
- Store utensils (forks, knives & spoons) with their handles up to prevent hand contact with lip contact surface.
- Hair restraints must be worn when handling and preparing food to prevent food contamination.
Employee in charge of the warewashing makes sure proper concentration of sanitizer is reached when preparing sanitizing water.
Keep up the good work!!

December 06, 2007 (Follow-up)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Cut tomatoes @ 55F and cole slaw @49F cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1150 - Repeat The nonfood contact surface of the shelves in the dry storage and equipment storage area is not designed or constructed to be easily cleanable.
    Alter this item to provide a surface that is free of unnecessary smooth and easily cleanable. Paint shelves to make them smooth and easily cleanable. Formica can be use.
  • 2790 - Repeat The indoor floor material (carpets) located at dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
    Refinish or replace the carpets at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet (duckboards) 3. nonabsorbent
Comments:
A suggestion of removing several food items from the sandwich unit to provide a better air circulation inside the unit was discussed with the person in charge of this facility. This will help improve the cold holding temperature (41F or less) of the potentially hazardous food items that will be store in the top section of the unit.

October 25, 2007 (Routine)



Violations:
  • 0790 - Corrected During Inspection Improper methods used to thaw pork (thawing @ ambient air temperature).
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Corrected During Inspection Critical Repeat Cut tomatoes @ 47F and raws hamburgers @ 45F cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1150 - The nonfood contact surface of the shelves in the dry storage and equipment storage area is not designed or constructed to be easily cleanable.
    Alter this item to provide a surface that is free of unnecessary smooth and easily cleanable. Paint shelves to make them smooth and easily cleanable.
  • 1320 - There was no temperature measuring device located in the home style refrigerator and in three chest freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2790 - The indoor floor material (carpets) located at dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
    Refinish or replace the carpets at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet (duckboards) 3. nonabsorbent
  • 2860 - (Concrete, Porous block, Bricks) in back room where grease buckets are kept not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Finish and seal (Concrete, Porous block, Bricks) to provide a smooth, nonabsorbent, easily cleanable surface.
Comments:
A copy of the New Regulations Document and of the FDA 2005 FOOD CODE Pocket Guide for Food Operators was given to person in charge. Changes to the regulations were discussed with person in charge the facility.

June 15, 2007 (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.
  • 0820 - Critical Repeat Sandwich unit between 50F - 54F cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Cut tomatoes 59F and slaw 63F cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
Comments:
OBSERVATIONS:
A. MANUFZTURERS CONATINERS WERE OBSERVED REUSE FOR THE STORAGE OF FOOD. 12 VAC 5-42-1750
B. WALL AND FLOOR AREA IN THE DRY STORAGE WHERE GREASE BUCKETS ARE LOCATED WAS OBSERVED IN NEED OF CLEANING. 12 VAC 5-421-3180
C. EXHAUST HOOD IN GRILL AREA OBSERVED IN NEED OF CLEANING. 12 VAC 5-421-1770 C
INFORMATION ON HOW TO PROPERLY SANITIZE EQUIPMENT AND UTENSILS HAS BEEN PROVIDED TO OPERATOR.

March 02, 2007 (Routine)



Violations:
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
As of MARCH 1st 2007 all potentially hazardous food shall be kept cold holding at 41F or less.
Information sheet on Food Safety for Food Workers has been provided to operator.

August 31, 2006 (Routine)



Violation: 0820 - Corrected During Inspection Critical Repeat cole slaw cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

April 18, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat cole slaw cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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.

November 29, 2005 (Routine)



Violation: 0820 - Critical Cole slaw-- cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

August 24, 2005 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    glasses stored in cardboard box for customer use.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
    Maintain nonfood-contact surfaces of equipment clean.

January 28, 2005 (Routine)



Violation: 1800 - The nonfood contact surface of the hood filters has 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.

September 30, 2004 (Routine)



Violation: 0820 - Critical cole slaw cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

March 31, 2004 (Routine)



Violations:
  • 0820 - Critical cole slaw cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - Repeat The temperature measuring device located refrigerator is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.

December 15, 2003 (Routine)



Violations:
  • 3240 - Handwashing facilities not maintained
    Area between handsink and wall should be caulked to seal this area and provide easy cleaning.
  • 0760 - Critical Ready-to-eat food(b-b-q and hot dog chilli) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant was not reheated to the proper temperature for hot holding.
    Reheat commercially processed RTE food for hot holding to 140F or above. This should be done on the stove top or in a microwave oven before being added to the hot holding steam table. Corrected at site visit.
  • 1800 - The nonfood contact surface of the sanwich unit had accumulations of ice.
    Defrost the sandwich unit as needed to avoid the accumulation of ice build up. Ice build up prevents proper circulation of air flow throughout the unit
  • 2920 - Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

May 27, 2003 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the reach in refrigerator and chest type freezer in the kitchen area.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1750 - Manufacturer containers were observed reused for the storage of slaw, onions ect..
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0480 - Unlabeled food containers.
    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.
  • 1150 - The nonfood contact surface (wall between grill and fryer) is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is smooth and non-absorbant.

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