Firehouse Subs #321, 6255 College Dr. K, Suffolk, VA 23435 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Firehouse Subs #321
Address: 6255 College Dr. K, Suffolk, VA 23435
Type: Full Service Restaurant
Phone: 757 638-3473
Total inspections: 3
Last inspection: 11/20/2015
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Inspection findings

Inspection date

Type
Prep units holding properly at time of inspection.
No violation noted during this evaluation.		11/20/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced meats and soft cheeses in the sandwich prep unit were cold holding between 44 and 46 degrees. All items were placed in the unit the previous evening and there are no temperature logs to ensure that the temperatures were correct when opening.
    Correction: Employees were instructed to 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. Also to have unit adjusted to between 34 & 38 degrees to ensure that the unit can compensate for the ambient air temperature and the constant opening and closing of the units.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station behind the register was opbserved with a wet sanitizing rag stored in it and is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
11/04/2015Routine
Most employees current on food handlers, ones present on schedule today have current cards. Several new hires with no card or cards from other localities. Please correct all discrepancies within 30 days of this inspection.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the the two prep tables behind the front counter.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the all handwashing sinks was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facilitys located in the back next to the office and at the far end of the food prep counter in the front are blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Cans of spray paint located under front food prep counter are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • Toxics - Presence and Use Restriction (corrected on site)
    Observation: Two cans of aerosal insecticide were located under food prep counter.
    Correction: Insectisides are toxins that should not be stored in food prep areas and are not permitted to be applied by anyone other than a certified pesticide applicator. Remove cans and contact your pest control company if having problems with insects or other pests.
05/07/2015Routine

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