Firehouse Subs, 12059 Southshore Point Drive, Midlothian, VA 23113 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Firehouse Subs
Address: 12059 Southshore Point Drive, Midlothian, VA 23113
Type: Fast Food Restaurant
Phone: 804 639-5101
Total inspections: 6
Last inspection: 11/18/2015
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Inspection findings

Inspection date

Type
Establishment with an adequate metal food stem thermometer & quaternary test kit. The quaternary sanitizer set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometer is not calibrated to ensure accuracy.
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
11/18/2015Routine
The operator provided metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
  • Hair Restraints - Effectiveness
    Observation: The front service female food workers were observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use (the water temp measured 102F,in which the tongs at the front food service steamtable area were stored) .
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meatballs in sauce in the table top steamtable measured 106F
    Correction: the meatballs were hot holding at improper temperatures (the water in the tabletop steamtable measured 112F). The operator rapidly reheated the TCS food product and increased the temp on the tabletop steamtable).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Multiple TCS food products (ie. tuna salad-53F, roast beef-50F, cut tomatoes-48F..) in the front service refrigerated maketable were cold holding at improper temperatures ( the TCS food products were held < 4 hours
    Correction: TCS food items were removed and rapidly cooled and refrigerated).
  • Critical: Toxics - Storage of Toxic Containers*
    Observation: Containers of cleaning chemicals was observed stored with a Wasp & Hornet insecticide spray can, in the rear chemicals storage area. Remove insecticide spray
    Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
05/18/2015Routine
NOTES:
* Violation corrected at the time of inspection.
* Observed good hand-washing practices, verified calibrated food stem thermometer, sanitizer concentrations, sanitizer test kit, and employee health policy(Form 1-B).
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Quatnary Ammonium being stored in a unlabeled spray bottle.
    Correction: DISCARDED. All working containers of toxic materials shall be labeled with the common name.
08/08/2014Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Adequate employee health policy in place. Note: Post current health permit so it is visible to the public.
Additional food temperatures (degree Fahrenheit) beef brisket 36, 37, 37, corn beef 36, 36, 36, pastrami 37, 36, turkey breast 37, 36, 36, 36, 37, 36, ham 37, 36, 36, steak & cheese 176+, roasted salsa Verde 38, chicken breast 18, 20, sliced tomatoes 37, mayonnaise 37, shredded lettuce 41, jalapenos 36, mushrooms 35, cut green peppers 36, sliced cheese 37, 38, 38, 39, 36, pepperoni 37, 37, 36, salami 36, 36, 37, tomato wedges 35, 36, banana peppers 36.
  • Good Repair and Calibration of Thermometers (corrected on site)
    Observation: Observed food thermometer is not calibrated to ensure accuracy
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
01/29/2014Routine
NOTES:
* Verified employee health policy, calibrated food thermometers, sanitizer test kit, and sanitizer concentrations.
* No violations observed during inspection process.
No violation noted during this evaluation.		07/29/2013Routine
NOTES:
* No violations observed during inspection.
* Verified employee health policy with employee, calibrated food thermometers, verified sanitizer concentrations, & sanitizer test kit available.
No violation noted during this evaluation.		01/07/2013Routine

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