Primo Hoagies, 210-A Fort Evans Rd, Leesburg, VA 20176 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Quat sanitizer strength good measured at 250 ppm, hot holding temperatures are good
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats cold holding at improper temperatures most likely due to the cooler lid being open during lunch rush hour.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Correction initiated by closing the cooler lid to bring temperatures down.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) prepared eggplant, protioned stuffing in the refrigeration unit is not properly dated for disposition.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station near the oven is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
|
11/06/2015 | Routine | |
Quat sanitizer concentration in 3-vat sink measured at 400 ppm.
No violation noted during this evaluation. | 02/06/2015 | Routine | |
12 VAC 5-421-3670- Health Department Permit is expired. Submit the application and fee for a new health department permit. Correct by 5/2/13.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs were at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the 3-vat sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. (New dispensers and soap are on order- provide a pump of soap in the interim). Correct today.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food.
Correction: Containers of cleaning chemicals must be located in an area that is not above or touching food, equipment, utensils, linens or single service items.
|
04/26/2013 | Risk Factor | |
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