Restaurant: Howell's Grocery Restaurant
Address: 230 Woolwine Highway, Stuart, VA 24171
Type: Grocery Store Food Service
Phone: 276 694-3638
Total inspections: 5
Last inspection: 11/10/2015
Utensils - In-Use - Between-Use Storage Observation: In-use utensils improperly stored between use. use cup w handle , not a to go cup. Store handle out of product
Correction: 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 135°F.
Temperature Measuring Devices - Ambient Air and Water Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the salad refrigerator is not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
Warewashing - Manual Warewashing, Sink Compartment Requirements Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department.
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
Critical: Equipment and Utensils - Multiuse, Characteristics* Observation: The food contact surface of the paint brush used to spread butter is not safe.
Correction: Repair or replace the paint brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
need additional lighting in storage.
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold 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.
Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation) Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.(can opener)
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: tomato, slaw cold holding at improper temperatures(48)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Slice tomato cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Note-----refrigerator was adjusted @ inspection.
Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.(Can opener)
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.