Person in Charge was busy with customers and food preparation during the majority of the inspection and was not immediately available to make corrections to all observations noted in today's report. Please make corrections as soon as possible.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his hands after handling a customer's transaction and prior to engaging in food preparation.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: two deli slicers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine and an onion dicer were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the ice machine and the onion dicer 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 - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the toaster belt wires is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the toaster belt wires to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the door gaskets to several of the refrigeration units and the interior of the coolers were noted to have an has accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Light bulbs are burned out over the ware washing area. Only 16 foot candles of light was noted in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Install new light bulbs to provide a minimum of 20 foot candles of light.
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02/29/2016 | Follow-up | |
Discussed with the Person in Charge:
1. Person in Charge was advised to make on-site corrections throughout the inspection, however few corrections were made during the inspection. Please make corrections as soon as possible.
2. Risk rating changes.
3. Several hand-outs were left with the Person in Charge.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed two employees return to the make line from a short break in which they were observed drinking from uncovered containers. One employee was also observed scratching the back of her head. They then handled a customer transaction at the cash register and then donned gloves to begin preparing food for the customer. This observation was discussed with the Person in Charge, who then instructed his employees to wash their hands and don new 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.
- Jewelry - Prohibition
Observation: Observed a food employee wearing several bracelets on his right wrist while working with food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Person in Charge stated knives and cutting boards on the make line (in-use during inspection) were only taken back to be washed, rinsed and sanitized one time per day. Also observed employee adjust her apron while wearing single-use gloves, and then continue with food preparation for a customer while wearing the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Upon start of inspection, wiping cloth buckets were tested, and 0 parts per million quaternary ammonium sanitizer was detected by the test strips. Person in charge filled buckets with a fresh mixture of sanitizer solution and 150 parts per million was detected.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pre-cooked bacon cold- holding at improper temperatures. Observed bacon stored in an insulated container on the counter next to the hot holding well. Person in Charge indicated the container was intended to keep bacon cold. Internal temperature of bacon was measured at 72'F. It was recommended to PIC to discard the bacon based on time and temperature. EHS did not observed PIC discard the bacon during inspection.
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*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: two deli slicers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine and an onion dicer were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the ice machine and the onion dicer 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 - Cooking and Baking Equipment
Observation: The food contact equipment surface of the toaster belt wires is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the toaster belt wires to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gaskets to several of the refrigeration units and the interior of the coolers were noted to have an has accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Insect control device is hanging on dry storage shelving and located over clean equipment such as cutting boards, and vegetable dicers 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at either of the hand sinks in the rear of the facility (food preparation area and warewashing area). Person in Charge stated they had run out of the type to fit the dispensers in this area.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory closest to the cash register on the make line. Person in Charge provided paper towels for this sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Light bulbs are burned out over the ware washing area. Only 16 foot candles of light was noted in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Install new light bulbs to provide a minimum of 20 foot candles of light.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the facility are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
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.
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12/21/2015 | Routine | |
Discussed the following with the Person in Charge:
1. Recommend a more structured and detailed cleaning schedule. Areas such as the floor wall joins and the back-splash behind the sandwich prep line are not being cleaned as frequently as necessary.
2. Ensure pest control measures and treatments are increased until the drain fly problem is abated. Pest control visits have been occurring once per month.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employee wash hands for approximately 10 seconds. The observation was discussed with the employee.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in buckets where the concentration of the sanitizer solution measured at less than 150 parts per million quaternary ammonium. Acceptable range of use for this particular formula of quaternary ammonium is from 150 to 400 parts per million.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the 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.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Insect control device is located attached to a wire shelving unit used to store clean food contact equipment. An orange in color trap is also located on this shelving unit. Dead insects may be impelled or fall onto the clean equipment.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the facility are noted in need of a detailed cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mop hangers appear to be broken.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed several drain flies throughout the facility, especially near the hand sinks, three compartment sink, mop sink, men's and women's restrooms, and near the beverage area. Observed harborage conditions such as accumulations of soils and food residues in these areas. Recommend additional cleaning in these areas.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped drain flies were found covering the fly paper on the control device.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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12/22/2014 | Routine | |
Discussed with Person in Charge:
1. Ensure date marking is consistent. Meats are marked with the preparation date and produce is being marked with the discard date at this time.
2. Quaternary ammonium in three compartment sink and wiping cloth buckets measured at 300 parts per million.
- Temperature Measuring Devices
Observation: The temperature measuring device in the glass door reach in cooler near the front line was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The small white cutting boards on the equipment storage shelf are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom shelf under the food preparation table where the onions are stored has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several pastic food storage containers 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 (corrected on site)
Observation: Insect control device is hanging on the side of an equipment storage shelving unit near the handsink next to the warewashing area, 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under large pieces of equipment are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/20/2013 | Routine | |
WCB - 200 ppm quaternary ammonium
3-compartment sink - 200 ppm quaternary ammonium
Foods from approved sources.
Discussed: Strongly recommend employees attend food safety class. Registration information provided.
Abbreviations: WIC - walk in cooler
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees were not aware of proper reheating procedures, holding temperatures, and how to calibrate a thermometer.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before donning a new of gloves after task was interrupted.
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 Contact with Equipment and Utensils* (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee with gloved hands replenish food supplies and continue to prep food without changing gloves. PIC stated continuous use equipment is cleaned and sanitized every 5 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Continuous use equipment should be cleaned and sanitized at least every 4 hours.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed several wiping cloths stored on counters on front service line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed a container of pickles stored uncovered on counter on front service line.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- 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. Meatballs measured at an internal temperature of 115'F. Employee reheated meatballs to 170'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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) coleslaw and sliced tomatoes 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Air vent in the men's restroom noted in need of cleaning. The floors under all equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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12/21/2012 | Routine | |
Restaurant representatives - add corrected or new information about Firehouse Subs, 5426 Jefferson Davis Highway 108, Fredericksburg, VA 22407 »