Firehouse Subs Of Harrisonburg, 1820 Evelyn Byrd Avenue Unit 170, Harrisonburg, VA 22801 - Fast Food Restaurant/Caterer inspection findings and violations
Business Info
Restaurant: Firehouse Subs of Harrisonburg
Address: 1820 Evelyn Byrd Avenue Unit 170, Harrisonburg, VA 22801
Type: Fast Food Restaurant/Caterer
Phone: 407 592-8968
Total inspections: 8
Last inspection: 10/21/2015
Address: 1820 Evelyn Byrd Avenue Unit 170, Harrisonburg, VA 22801
Type: Fast Food Restaurant/Caterer
Phone: 407 592-8968
Total inspections: 8
Last inspection: 10/21/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violations observed! Person in charge knowledgeable about food safety and answered questions correctly regarding food safety. Very clean and organized kitchen. Excellent hot and cold holding temperatures. Employees were observed wearing and changing gloves and washing their hands when necessary. Person in charge to inquire with property manager about the ceiling in the rear dry storage room. New food code update. No violation noted during this evaluation. | 10/21/2015 | Risk Factor | |
| No violations observed! Person in charge knowledgeable about food safety and answered questions correctly regarding cold holding, hot holding, and employee health. Proper date marking of ready to eat foods. Very clean and organized kitchen. Three compartment sink setup sanitizing properly. Manager Walk Thru done daily, and temperature logs are being kept as part of the Walk Thru documentation. Excellent hot and cold holding temperatures. Employees were observed wearing and changing gloves and washing their hands when necessary. Construction on back room ongoing and ceiling is still being fixed. Keep up the great work! No violation noted during this evaluation. | 06/11/2014 | Routine | |
| NO VIOLATIONS OBSERVED. Management knowledgeable on food safety risk factors and employee health. Shift Leader (Kyle) cooking and reheating foods to proper temperatures. Employees observed washing hands and wearing and changing gloves during inspection. Gloves being worn when placing eating utensils (forks, spoons, knives) in plastic bins and with handles facing out. All cold foods being held at proper temperatures. All foods date marked as required. Employees trained on food safety, temperatures monitored and recorded on foods throughout the day. No violation noted during this evaluation. | 10/18/2013 | Routine | |
| Owner/Manager have monitored and recorded temperatures and have made the following changes- Sliced meats are cooled in metal pans, packaged and placed in walk-in cooler and stored in the bottom of the preparation units. Owner has contacted refrigerator repairman to make sure the new refrigeration units are working properly to maintain temperatures on cold foods at 40 F or below. All units are working properly and maintaining proper temperatures. Employees observed washing hands and wearing and changing gloves when necessary. Owner had staff meeting to assure all employees understand food safety risk factors and employee health. No violation noted during this evaluation. | 06/25/2013 | Follow-up | |
| Temperature units are having difficulties maintaining foods at 41 F or below. Metal pans have been purchased to try and cool cut meats prior to wrapping and placing in plastic pans. Attention should be made to maintain foods at 41 F or below at ll times to prevent bacterial growth. A pre-opening inspection will be conducted next week to assure temperatures are being maintained on foods. A temperature monitoring log will be kept on foods within the units and will be reviewed during this inspection. Temperatures should be recorded on all refrigeration units and internal temperatures taken at least every 2 hours to assure they being held at 41 F or below. No violation noted during this evaluation. | 06/21/2013 | Follow-up | |
Discussed with owner and manager concerns with sliced meat refrigerator. Owner contacted repair person while conducting inspection to have refrigeration units repaired as needed.
|
06/17/2013 | Follow-up | |
| Manager knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves when handling foods. Employee (Jade) at cash register observed wearing glove to cover cut on hand. Meatballs and chili heated in microwave oven to 165 F or above. Food safety educational materials left with manager. No violation noted during this evaluation. | 06/06/2013 | Routine | |
| A pre-opening inspection was conducted with the following observations: All refrigeration equipment was in proper working order. An air gap was observed on the drain for the three compartment equipment wash sink and ice machine. All food contact surfaces were observed to be smooth and easily cleanable. All equipment was observed to be commercial grade (NSF). Plumbing fixtures appeared to be in accordance with local building codes. Carbonator on soda fountain and plumbing equipment had back flow/siphonage devices installed on them. All doors were tight fitting. Walls, floors and ceiling were constructed of easily cleanable materials. Automatic sanitizer dispensing device (quaternary ammonium) located on three compartment sink. Owner knowledgeable on food safety risk factors and employee health. Discussed cooling of meatballs. Local building officials have conducted an inspection of the firm. At this time permit will be issued. Permission will be granted to order foods. A follow-up inspection will be conducted by the end of the week (owner will contact our office). No violation noted during this evaluation. | 05/20/2013 | Pre-Opening |
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