Nellie's Market and Deli, 6104 Airport Rd., Wise, VA - Restaurant inspection findings and violations

September 28, 2009 (Risk Factor Assessment)

• 0820 A 1 - Corrected During Inspection Critical Gravy hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili 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. 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.

May 21, 2009 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Chili 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. 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.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Barbeque in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
• 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.
• 3180 - The floor and wall behind the grill and deep fryers were 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.

January 06, 2009 (Critical Procedures)

August 25, 2008 (Routine)

• 0450 - Corrected During Inspection 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.
• 1770 C - Hood filters in need of cleaning.
  Have the hood filters cleaned regularly.

April 03, 2008 (Critical Procedures)

November 13, 2007 (Routine)

• 0450 - Corrected During Inspection 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.
• 1800 - The nonfood contact surface of the Blodgett convection oven and the reach-in freezer have 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.

July 18, 2007 (Routine)

• 0960 2 - Repeat The food contact surface of the butter brush is not easily cleanable.
  Replace the butter brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 2890 - Repeat Light bulb in hot case not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

March 21, 2007 (Routine)

• 0960 2 - The food contact surface of the butter brush is not easily cleanable.
  Replace the butter brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - There was no temperature measuring device located in the hot case.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Blodgett oven and Panasonic microwave oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light in the hot case not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

November 22, 2006 (Routine)

July 26, 2006 (Routine)

March 28, 2006 (Routine)

January 18, 2006 (Complaint)

December 01, 2005 (Routine)

• 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.
• 0830 - Critical Prepared ready-to-eat (RTE) foods in the Shepherd 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.

August 02, 2005 (Routine)

• 2790 - Aluminum foil covering portion of storage area in kitchen.
  Remove aluminum foil from the storage shelf in the kitchen. Aluminum foil is not a smooth, easily cleanable surface.
• 3180 - Mopsink is in need of cleaning.
  Clean the mopsink.

April 12, 2005 (Routine)

• 0200 - Corrected During Inspection 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 - Corrected During Inspection 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Rear area behind the facility has some discarded materials, old sign, chair, etc. Correct prior to next inspection.
  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.

December 14, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the reach-in freezer, the prep.refer. and the Frigidaire freezer. Correct prior to next inspection.
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: The bottoms of the prep.refer., reach-in freezer, Shepherd reach-in refer. and the Frigidaire reach-in freezer. Correct prior to next inspection.
  Maintain nonfood-contact surfaces of equipment clean.
• 3240 - Corrected During Inspection Handwashing facilities fixtures are unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

August 30, 2004 (Routine)

• 3180 - The floor under the reach-in refer. and freezer in the kitchen noted in need of cleaning. Correct prior to next inspection.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-contact surfaces: Shepherd reach-in refer. and the reach-in freezer located in the kitchen. Correct prior to next inspection.
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - Repeat Kitchenware was found handled, displayed or dispensed with the food or lip-contact surface facing upward. Corrected at time of inspection.
  Store kitchenware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed bar-b-q chicken and green beans in the refrigeration unit was not properly dated for disposition after opening. Corrected at time of inspection.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.

May 07, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) bar-b-q chicken in the refrigeration unit is not properly dated for disposition. Corrected at time of inspection.
  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.
• 2020 - Tableware and utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward. Corrected at time of inspection.
  Store tableware and utensils with food or lip-contact surface facing downward to prevent contamination prior to use.

February 06, 2004 (Routine)

• 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.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Table top under the Star warmer, Blodgett convection oven inside bottom and around door seal.
  Maintain nonfood-contact surfaces of equipment clean.

December 09, 2003 (Routine)

December 08, 2003 (Routine)

• 2000 - The drain board on the 3-bowl and hand sink are located close enough to one another that splash from the hand sink could contaminate clean dishes.
  Install a splash guard between the two sinks.
• 1570 - The freezer is not functional.
  Repair the freezer so that it will maintain foods at 0 degrees.

November 26, 2003 (Pre-Opening)

• 2640 - No dumpsters on the site yet.
  When dumpsters are received they must have lids and be placed on a concrete or machine laid asphalt pad.
• 3045 - 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.
• 3050 - No waste receptacle provided at handwashing lavatories in the bathrooms..
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels. Provide a receptacle with a lid in the women's restroom.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.