Wade's Supermarket #42, 401 West Main Street, Radford, VA - Restaurant inspection findings and violations

November 20, 2008 (Routine)

Violation: 1570 - Corrected During Inspection The can opener blade is rusted and dull.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
Comments:
Recommend Permit

January 28, 2008 (Routine)

Violation: 1780 - Corrected During Inspection Critical Equipment food contact surfaces/utensils (potato slicer) were not observed cleaned before each use with a different type of raw animal food.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
Comments:
Recommend Permit

November 14, 2006 (Routine)

Violation: 0800 - Critical Green Beans noted not being adequately cooled to prevent the growth of harmful bacteria. Found 85 degrees in walk-in - (was told that beans had been placed in refrigerator this morning)
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

January 25, 2006 (Routine)

Violations:

• 0820 - Critical Repeat Chicken Batter in chicken fry area being held at room temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1100 - The food contact surface of the ice scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the ice scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - The door gasket of the reach in refrigerator is ( damaged).
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food. ( Apple dicer, slicers) also sheet pans had a build up of baked on carbonized material.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

January 18, 2005 (Routine)

Comments:
Hot Holding cabinet had been serviced and not holding proper temperatures. Recommend permitting

October 20, 2004 (Routine)

Violations:

• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.
• 0820 - Critical Repeat Chicken hot holding at improper temperatures (123 degrees). Batter mix at breading station found at 63 degrees.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.Hold batter at 41 degrees or below. Bacterial growth possible.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Hand dicer found dirty, food processor found dirty on the outside, can opener dirty and the wheel area of the frying equipment dirty.
  Clean and sanitize these surfaces for food contact.

July 21, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Chili, baked beans, hot dogs, barbacue, stored in the prepackage cooler 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. All cold holding products out of temperature for over 4 hours were discarded during inspection, except for hot dogs, (unopened packages). Were relocated to cooler at 41 degrees. Do not use the prepackage cooler until repaired.
• 0820 - Critical Repeat Chicken breast and wings hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. If out of temperature for over 2hours discard. Chicken discarded during inspection. Hot holding unit was not in full operation, all heating elements were turned on during inspection.
• 3180 - Floors in the chicken cooler noted in need of cleaning. Mop dump basin needs 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. Correct in one day.
• 0960 1 - Critical The food contact surface of the trash bag is not safe.
  Replace the trash bags, used for cabbage storage, with food grade can liners or approved food contact containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Correct immediately.

May 16, 2003 (Routine)

Violations:

• 0820 - Critical Chicken breast and chicken wings hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Discard if PHFs are out of temperature for over 2 hours. Corrected during inspection, chicken reheated to 165F.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. No sanitizer was detectable with test kit.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Corrected during inspection.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Correct immediately.
• 1750 - Manufacturer containers were observed reused for the storage of foods..
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct in 5 days.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Reachin coolers at package station and sandwich prep area were soiled.
  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. Correction occur during inspection.