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



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:

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 41°F. THANK YOU for correcting the previous observations. Remember all potentially hazardous foods shall be kept at 41°F or below when cold holding.

August 08, 2008 (Follow-up)


Violations: 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 41°F 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 42°F up to approximately 54°F. 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: 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: 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 42°F. PIC will contact refrigeration technician to check unit. It is important to set the unit's temperature below 41°F (better if between 36°F - 38°F) to help keep potentially hazardous foods at 41°F or less. It is the resposability of the PIC to ensure that potentially hazardous food is kept at 41°F or less. Thermometer inside sandwcih unit needs to be replaced.

June 06, 2008 (Routine)


Violations: 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: 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: 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: 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: Comments:
As of MARCH 1st 2007 all potentially hazardous food shall be kept cold holding at 41°F 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:

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:

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:

December 15, 2003 (Routine)


Violations:

May 27, 2003 (Routine)


Violations:

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