Restaurant: Books A Million #226
Address: 16700 Highlands Center Blvd, Bristol, VA 24202
Type: Other Food Service
Total inspections: 4
Last inspection: 01/25/2016
Food Storage - Clean and Dry Location Observation: Food (boxes of coffee) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Note - Food in packages and working containers may be stored less than 6" above the floor on case lot handling equipment (dollies, pallets, racks & skids).
01/25/2016
Routine
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Single service items were found stored on the floor.
Correction: Store single service times in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatory in the back area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
01/21/2015
Routine
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Ham sub and turkey sub cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
Physical Facilities in Good Repair Observation: Tile floor is not maintained in good repair. Repair the broken tile in the kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
01/21/2014
Routine
Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through 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.
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