- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Cooling Methods
Observation: The methods used for cooling au jus after cooking and before placing in sandwich prep unit were not adequate-was cooling in deep pans in sandwich prep unit.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. place out at room temperature until steam stops 3. Place in walk in cooler for cooling 4. Montitor cooling process to ensure food temperature moves from 135oF down to 70oF in no more than 2 hours, then from 70oF down to 41oF in no more than 4 additional hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs in sauce hot holding at improper temperatures in steamwells.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Operator agreed to reheat rapidly and ensure all precooked items to be reheated within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Au jus with onions cold holding at improper temperatures in top and bottom of front sandwich prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate had collected in bottom shelf of front sandwich prep unit and food products stored there.
Correction: Repair the unit to ensure condensate does not collect in bottom of unit to prevent incidental contact with foods. Short term-operator moved food items to another unit and operator agreed to repair within 24 hours.
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment is missing its cover.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
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06/01/2015 | Routine | |
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