Jw's Express, 201 East Third St., Farmville, VA 23901 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: JW'S Express
Address: 201 East Third St., Farmville, VA 23901
Type: Full Service Restaurant
Phone: 434 392-9711
Total inspections: 13
Last inspection: 01/29/2016

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Inspection findings

Inspection date

Type

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Food cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard food held above 41 F for over 4 hours.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The wooden shelving, in dry storage, was observed not sealed.
    Correction: Seal the wooden shelving so to be smooth, durable, and nonabsorbent.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezer, gaskets, storage shelving, can-opener, slicer, microwave oven, ingredient bins, bread warmer, grill, exhaust hood and filter system.
    Correction: Clean and maintain cleanliness of the equipment,
  • Floors, Walls, and Ceilings - Cleanability (repeated violation)
    Observation: Ceiling in food prep area is not smooth and easily cleanable.
    Correction: Repair or replace ceiling to make it smooth and easily cleanable.
  • Physical Facilities in Good Repair
    Observation: Floor tiles, throughout the facility, were observed cracked.
    Correction: Replace the damaged tiles.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The floors, walls, vents and lights, throughout the facility, were noted in need of cleaning.
    Correction: All floors, walls, vents, lights, 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.
01/29/2016Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee observed donning new gloves without washing their hands.
    Correction: Instruct employees to wash their when donning gloves.
10/21/2015Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Food cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
07/24/2015Risk Factor
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw beef observed stored above Ready To Eat, RTE, food. (Produce.)
    Correction: Store raw beef below RTE food to prevent cross contamination.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Food hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
04/07/2015Risk Factor
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill, can opener, refrigerators, freezers, and gaskets.
    Correction: Clean and maintain cleanliness of the equipment.
  • Floors, Walls, and Ceilings - Cleanability (repeated violation)
    Observation: Ceiling in food prep area is not smooth and easily cleanable.
    Correction: Repair or replace ceiling to make it smooth and easily cleanable.
  • Physical Facilities in Good Repair
    Observation: The wooden storage shelving, were observed, peeling and chipping.
    Correction: Repair or replace the shelving, so to be, smooth and easier to clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The floors, walls, and lights, throughout the facility, were noted in need of cleaning.
    Correction: All floors, walls, lights, 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.
02/19/2015Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee observed handling soiled dishes then handling plates of food without washing their hands.
    Correction: Instruct employees to wash their hands after handling soiled dishes and before handling plates of food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Foods, in the low-boy prep refrigerator, were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
10/16/2014Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Foods, on the prep line, were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
07/14/2014Risk Factor
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the minimum cook temperatures (Reheating 155 F) and times for potentially hazardous food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. (Reheating 165 F )
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Toast)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
04/03/2014Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard food held above 41 F for over 4 hours.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following utensils were observed soiled to sight and touch: serving and prep utensils.
    Correction: Clean, sanitize, and maintain cleanliness of the utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan, slicer, can opener, microwave oven, utensil storage container, ingredient bins, shelving, ice machine, refrigerators, freezers, and gaskets.
    Correction: Clean and maintain cleanliness of the equipment.
  • Physical Facilities in Good Repair
    Observation: The light cover, in the men's rest room, was observed missing.
    Correction: Replace the light cover.
  • Physical Facilities in Good Repair
    Observation: The toilet paper dispenser, in the women's rest room, was observed broken.
    Correction: Repair or replace the broken dispenser.
  • Physical Facilities in Good Repair
    Observation: The wooden shelving, throughout the facility, were observed peeling and chipping.
    Correction: Repair or replace the shelving.
  • Physical Facilities in Good Repair
    Observation: The vents, throughout the facility, were observed rusty.
    Correction: Repair or replace the rusty vents.
  • Physical Facilities in Good Repair
    Observation: Floor and ceiling tiles are peeling, chipping, or missing.
    Correction: Replace the damaged tiles.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors, walls, vents, lights, and ceilings, throughout the facility, were noted in need of cleaning.
    Correction: All floors, walls, vents, lights, 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
02/14/2014Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee observed changing gloves without washing their hands.(Cracking raw eggs.)
    Correction: Instruct employees to wash their hands when changing gloves.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 12 days ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the kitchen.
    Correction: 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.
10/23/2013Risk Factor
  • Critical: Food - Safe and Unadulterated* (corrected on site)
    Observation: Mold like substance observed on food items.
    Correction: Ensure food is safe
  • Critical: Food - Compliance with Food Law* (corrected on site)
    Observation: Food prepared in a private home. (Jarred jelly.)
    Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Food was observed reheating on the steam line.
    Correction: Discontinue using the steam line to reheat food, a stem line is to maintain temperatures of properly cooked foods.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were 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.
08/07/2013Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Foods cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna in the refrigerator, the food should have been discarded 2 days ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
04/26/2013Risk Factor
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, microwave oven, ice machine, refrigerators, freezers, and gaskets.
    Correction: Clean and maintain cleanness of the equipment.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Ceiling in food prep area is not smooth and easily cleanable.
    Correction: Repair or replace ceiling to make it smooth and easily cleanable.
  • Dressing Rooms - Using Dressing Rooms and Lockers
    Observation: Employees coats are being stored with food items.
    Correction: Store coats and food items separate.
01/25/2013Routine

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