MARTIN'S (JFH Pkwy)

Observed raw pork stored directly above sliced onions in RIC. CA: Food must be stored by minimum internal cook temperature. COS: PIC relocated onions.

Observed microwave interior with excessive food build up. CA: All food contact surfaces must remain clean to sight and touch. COS: PIC had microwave cleaned.

Observed potentially hazardous TCS foods improperly cold holding above 41 degrees F in RIC by fryers. CA: All TCS foods being cold held must be 41 degrees F or below. CA: PIC stated he had been cooking chicken and tenderloin for hot holding and had left the pans out for less than 4 hours. PIC left food in RIC to cool.

Observed potentially hazardous TCS foods improperly hot holding in warmer cabinet. CA: All TCS foods being hot held must be 135 degrees F or higher. COS: PIC chose to discard sausage patties.

Observed several pans of hot held foods uncovered; observed both ice bins at drink stations uncovered. CA: All food, unless actively cooling, must be held covered. COS: Ice bins were closed, pans of food were lidded.

Observed soda nozzles/dispenser spout with black build up. CA: All food contact surfaces must remain clean to sight and touch.

Observed two working containers not properly labelled in chemical storage. CA: All working containers must be properly labelled to identify contents.

Observed several wiping cloths stored on equipment, and a bucket of wet wiping cloths not submerged in sanitizer solution. CA: All wiping cloths should be stored completely submerged in sanitizer solution, or as clean or dirty linens.

Observed exteriors and interiors of equipment not clean to sight or touch (exteriors and interior portions of coolers, warmer units, microwave). CA: All non food contact surfaces should be clean and free of accumulations.

Observed significant grease/dust/debris build up throughout the whole facility (walls, ceilings, equipment). CA: Floors, walls, and ceilings should be maintained clean.

Observed significant build up of dust/debris on AV vents throughout facility. CA: AC vents should be maintained clean.

Observed employee personal items stored on dry stock and chemical shelving above equipment. CA: Employee personal items should be stored away from equipment in order to prevent potential contamination.

Observed interior of ice bin @ DT with excessive build up. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed 0ppm chlorine bleach sanitizer on inspector test strip in the sanitizer bucket at the front prep line. CA: PIC re-made bucket at the correct concentration for sanitizing food contact surfaces per the manufacturer's instructions. Discussed keeping sanitizer rags submerged in the sanitizer buckets.

Observed interior of soda nozzles not clean to sight and touch; significant black buildup/residue in the interior in the nozzles at both soda fountains. CA: PIC immediately pulled nozzles to be cleaned and sanitized. Discussed increasing frequency of routine cleaning.

Observed significant grease/dust/debris build up throughout the whole facility (walls, ceilings, equipment). CA: Discussed with PIC. Facility needs to be deep cleaned and moving forward increase frequency of routine cleaning.

Observed several floor tiles throughout the facility that were broken or in disrepair and allowing water to pool. CA: Tiles must be replaced or repaired so the floor is smooth and cleanable.

Observed employee personal drink stored above prep table where biscuits where actively being prepared. CA: Drink was relocated.

Observed improper separation of raw animal foods (raw chicken stored above raw bacon in reach-in cooler, raw chicken stored above raw steak in walk-in cooler). CA: Discussed with PIC. Raw chicken was relocated. Provided PIC with storage order chart.

Observed potentially hazardous TCS food (Steak) improperly hot holding below 135F in the steam well (see temp log). CA: PIC stated that steak had been cooked 10 minutes prior and chose to rapidly re-heat. Discussed maintaining the water level in the steam well.

Observed 0ppm on inspector test strip of chlorine bleach sanitizer in both sanitizer buckets in the kitchen. CA: PIC re-made buckets at the correct concentration for sanitizing food contact surfaces per the manufacturer's instructions (100ppm on inspector test strip). Discussed keeping sanitizer rags submerged in the sani buckets.

Observed interior of both fountain drink ice machines not clean to sight and touch (black build up inside). CA: PIC instructed employee to drain ice and sanitize the ice bins. Discussed increasing the frequency of routine cleaning.

Observed potentially hazardous TCS food (cooked eggs) improperly hot holding below 135F on the steam table (See temp log). CA: PIC discarded. Reiterated the requirement for all TCS foods to either maintain proper hot holding temperatures or follow a 4 hour TPHC procedure.

Observed potentially hazardous TCS foods (sliced cheese, shredded lettuce, sliced tomato, coleslaw) held under time as a public health control with not documentation of start or end time. CA: Coleslaw was 39F and a 4 hour time label was added. Tomato, lettuce and cheese were all out of temperature and discarded. New batches were labelled with the 4 hour start and end times.

Observed a new batch of shredded lettuce get added to an empty pan of lettuce without updating the time procedure labelling. When the lettuce was added it was 60 degrees Fahrenheit. CA: Discussed requirement for TCS foods to be at 41F or lower when beginning TPHC. Old time labels must be removed. Shredded lettuce had just been prepped and was moved to the cooler to rapidly cool. Old time sticker was removed.

Observed person-in-charge not performing duties; not monitoring employee hand washing, bare hand contact, employee hygiene, and TPHC procedures are not being monitored. CA: All employees need to be properly trained/re-trained.

Observed the certified food safety manager unable to assess training needs of employees. All employees need to be properly trained/re-trained.

Observed front hand wash sink blocked with a large container of bleach stored in it. CA: PIC relocated bleach. Discussed requirement to keep all hand wash sinks fully stocked and accessible at all times.

Observed interior of soda nozzles not clean to sight and touch; significant black buildup/residue in the interior in the nozzles at both soda fountains. CA: PIC immediately pulled nozzles to be cleaned and sanitized. Discussed increasing frequency of routine cleaning.

Observed significant grease/dust/debris build up throughout the whole facility (walls, ceilings, equipment). CA: Discussed with PIC. Facility needs to be deep cleaned and moving forward increase frequency of routine cleaning.

Observed potentially hazardous TCS foods improperly cold holding above 41 degrees Fahrenheit (vanilla shake mix in the shake dispenser; sliced tomatoes, sliced cheese, coleslaw in the ice bath; egg wash, onion ring batter, raw chicken, raw pork tenderloin stored ambient). CA: Discussed with PIC. Shake mix was out of temperature for more than 4 hours and was discarded (dispenser not to be used until serviced and repaired and verified to be able to maintain cold holding temps), all other food was out of temp for less than 4 hours and was moved to the walk-in cooler to rapidly cool. Discussed proper setup/maintenance of ice bath.

Observed potentially hazardous TCS foods (fried chicken, eggs in the steamwell; white gravy and grits in the warmer cabinet) improperly hot holding below 135 degrees Fahrenheit (see temp log). CA: Discussed with PIC. PIC chose to discard eggs, chicken and grits. White gravy was out of temperature for less than 4 hours and was reheated to at least 165F. Discussed not double panning the eggs. The new batch of eggs were put back in the steamwell, still double panned, and this batch also dropped below 135F. PIC chose to reheat the eggs and they were placed back into the steam well directly.

Observed employee drink canned drink in front food service area. CA: Discussed with PIC. Any employee personal drinks to be consumed in the kitchen/food prep/food storage areas must be in a single use cup with lid and straw. Can was stored in employee area.

Observed front hand sink being used to dump ice and back hand sink blocked by trash bin. CA: Discussed with PIC. Trash can was relocated. Hand sinks are to be used for hand washing only and must always be accessible.

Observed in-use utensils stored within containers of dry goods with the handles in direct contact with the food. CA: Discussed with PIC. Scoops were moved.

Observed cleaned/sanitized dishes stacked wet without allowing dishes to air dry. CA: Discussed the addition of wire rack shelving with the PIC. Clean dishes must be allowed to air dry and cannot be stacked wet.

Observed single use spoons being reused in containers of dry goods. CA: PIC discarded. Discussed requirement for all equipment and utensils to be commercial, food grade. If single use utensils are used they have to be discarded every 4 hours.

Observed significant grease/dust/debris build up throughout the whole facility (walls, ceilings, equipment). CA: Discussed with PIC. Facility needs to be deep cleaned and moving forward increase frequency of routine cleaning.

Observed employee personal drink stored on food prep table. CA: PIC relocated drink.