Discussed with the Person-in charge:
1. Ensure hot dogs are reheated to 135*F within 2 hours
2. Employee Health
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- 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. Person-in charge was given employee health handouts.
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handle money and put gloves on without washing. EHS instructed the employee to wash their hands any time they handle money or change gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures: hot dogs in the RIC and shredded cheese in the RIC. Person-in charge turned down the RIC temperature during the inspection and removed the hot dogs to another RIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple serving containers on the drying rack were observed damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: slicers, squeeze bottle, and serving containers in the clean storage area. Person-in charge removed all items to be washed, rinsed, and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The soda nozzles and tea urns (corrected) were observed soiled with accumulations of grime and debris.
Correction: Clean the soda nozzles and tea urns at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed food-contact equipment not adequately being sanitized. Sanitizer measured less than 150 parts per million. Person-in charge remade the sanitizer to measure 400 parts per million.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple serving containers on the drying rack near the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Observed employee coat and purse hanging above the dry storage area. Person-in charge relocated the personal belongings to another area during the inspection.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: Observed broken tiles (Corrected) and missing grout in the WIC.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Observed bread trays being stored under fly traps. Person-in charge removed the trays to another location during the inspection.
Correction: The fly traps must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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12/04/2015 | Routine | |
Discussed with the person in charge:
1. Significant amount of flies observed in the facility. PIC stated pest control company is working to help control the flies.
2. Employee health discussed
3. Proper handwashing procedures
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed a food employee apply soap to her hands, but fail to wash for the full 20 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Interior surfaces of the bulk ice machine were observed soiled with accumulations of grime and debris. Bulk ice machine was cleaned and sanitized during the inspection.
Correction: Clean the interior surfaces of the bulk ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed a chemical spray bottle stored under the hot dog warmer counter without a label. PIC labeled the bottle during the inspection.
Correction: Label spray bottles with contents or discard.
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06/22/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-The ice cream machines are cleaned and sanitized at least once every 24 hours. All in use utensils are cleaned and sanitized after use.
-A work order is in place to repair the broken floor tiles throughout and to replace the worn grout between the floor tiles. Repairs are taking place this week.
Please notify the health department once the under counter reach in cooler on the Subway side has been repaired.
Excellent handwashing procedures observed by all employees throughout the inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed the chocolate, strawberry and caramel sauces stored uncovered by the prep table.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the sliced tomatoes (45'F & 46'F) on the serving line, PIC discarded the tomatoes 2. the milk (56'F) in the under counter reach in cooler, PIC placed the milk in the walk in cooler.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves throughout the Dairy Queen side were observed in a state of disrepair and damaged. Several shelves were observed to be chipped and worn.
Correction: Repair/replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the tomato slicer and the a spatula stored on the drying rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. the upsplash of the ice cream mixer and ice cream machine 2. the interior of the ice machine 3. the soda nozzles on the carbonated beverage dispenser.
Correction: Clean the surface of the above equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: The plastic containers stored on the drying rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the food prep area on the Diary Queen side where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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12/22/2014 | Routine | |
Follow up visit made to check on repair status of the sandwich prep unit. Repairs were completed on 3/11/2014. Unit appears to be working properly. All TCS foods were cold holding in unit between 37'F - 41'F. Work repair invoice provided.
No violation noted during this evaluation. | 03/12/2014 | Follow-up | |
Complaint received 3/7/2014 also investigated during this inspection.
Sandwich prep unit appears to be malfunctioning. Several foods were cold holding at improper temperatures during this inspection. PIC turned unit to the coldest setting and replaced foods with foods from the Walk in Cooler. Work order was placed. PIC agreed to continue to monitor temperatures on sandwich prep unit every 2 hours until unit can be repaired. A follow up visit will be made on 3/12/2014 to check on status of repair.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Employee placed meatballs in steam table after heating in microwave. The internal temperature of the meatballs only reached 37'F. PIC reheated meatballs again and the internal temperature measured 180'F.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures in the sandwich prep unit: Seafood Salad - 51 'F, BBQ - 51'F, Chicken - 50'F, Sliced Turkey - 47'F. PIC replaced products with foods from WIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several knives found on sandwich prep unit. All knives were taken to be washed, rinsed, and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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03/10/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed Milk (48'F) stored in the DQ reach in cooler and cooked Chicken Breast (44'F), Spicy Chicken (45'F) and Sliced Turkey (46'F) cold holding at improper temperatures on the sandwich prep unit. Person in charge adjusted the temperature of the units. Items were relocated to the walk in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris. 1-Under and behind the microwave units, 2-Inside of the DQ reach in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops stored in mop bucket near the mop sink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Quaternary Ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. This sanitizer should have a mixture of 200-400 ppm. The concentration in the 3-compartment sink measured over 400 ppm. Person in charge instructed employees to add water to the mixture and use test strips to verify correct levels of chemical. Person in charge will contact chemical company to have the premix system adjusted.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/30/2013 | Routine | |
Site visit made to investigate complaint received 11/26/2013. PIC was aware of complaint. No hazards noted.
No violation noted during this evaluation. | 11/27/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Love's Travel Stop #435/Subway/Dairy Queen, 23845 Rogers Clark Blvd., Ruther Glen, VA 22546 »