Mr. Fuel # 753, 23818 Rogers Clark Blvd, Ruther Glen, VA 22546 - Convenience Store Food Service inspection findings and violations

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Business Info

Restaurant: Mr. Fuel # 753
Address: 23818 Rogers Clark Blvd, Ruther Glen, VA 22546
Type: Convenience Store Food Service
Phone: 804 448-0410
Total inspections: 4
Last inspection: 07/14/2015
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Inspection findings

Inspection date

Type
Discussed with the person in charge:
1. Good handwashing procedures observed
2. Facility was observed to be clean and well maintained
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses.Observed tongs stored in a container of sanitizer at the self-service station used for baked goods. PIC replaced the tongs in sanitizer with a clean pair of tongs stored in a dry container.
    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.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth stored on the prep table. PIC removed the wet cloth and stated that the facility will moving to disposable towels and sanitizer spray bottles.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 3-compartment sink is no longer sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The can opener blade was observed soiled to sight and touch. PIC placed item in the 3-compartment sink.
    Correction: Clean and sanitize these surfaces for food contact.
07/14/2015Routine
Discussed with the person in charge:
1. Inspection conducted due to the remodel of the kitchen and the addition of new equipment. All items listed in the plan review letter were observed to be within substantial compliance with the Virginia Department of Health Food Regulations.
2. PIC stated that starting from today forward, all food items will be pre-cooked and pre-packaged. The facility will no longer be cooking from a raw state. All food items will be discarded after 4 hours. PIC will contact the health department to discuss temperature versus time control for food items.
Overall, facility was observed to be clean and well maintained with knowledgeable staff. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Several foods in the reach-in cooler and sliced turkey in the sandwich prep unit were not properly dated for disposition. PIC instructed the food employee to apply the correct date to the foods during the inspection.
    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.
04/15/2015Risk Factor
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the front serving counter measured 200 ppm. Facility observed clean, well organized and well maintained. Observed good food handling procedures, glove use, cooking, cold holding and hot holding temperatures as well as date marking during this inspection.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.
  • Equipment - Cooking and Baking Equipment (corrected on site)
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
07/24/2014Routine
Review of application for change of ownership for this facility. Phone consultation with operator regarding this change of ownership. A preopening inspection is scheduled for July 24, 2014.
No violation noted during this evaluation.		07/23/2014Other

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