Discussed with the person in charge:
1. testing of sanitizer
2. fill line of the food storage containers
Facility is very clean and well maintained - thank you
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: door to the ice machine (corrected), air vent cover in the rear reach in cooler, nozzles on the front hand sink, and the hot holding well for the meatballs.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a chemical spray bottle that was not properly labeled. Bottle was disposed of.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/29/2016 | Routine | |
Discussed with the person in charge:
1. lights over the prep line
2. sanitizer test levels
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks in both restrooms are not sealed to adjoining equipment.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that the cabinet door is coming off in the lobby - in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice chute in the lobby that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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 storage shelves in the display case have accumulations 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.
- Plumbing System Maintained in Good Repair
Observation: The sprayer hose is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The lights and wall over the front line 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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03/03/2015 | Routine | |
Discussed with the person in charge: hand washing techniques - hand out given
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands before putting on new gloves. The person in charge instructed the employee to wash her hands and change her 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks in both restrooms are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board on the drainboard of the 3-compartment sink is heavily scored and melted. 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.
- 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: stainless steel bowls and the squeeze bottles over the 3-compartment sink
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: plastic container where the lids are stored (corrected), inside of the display case, tops of the steamers (corrected), air vent covers in the rear reach in cooler, counters under the steamer, and the sprayer nozzle on the 3-compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the employee take dirty stainless steel bowls to the 3-compartment sink, wipe them off with a paper towel, and return them to the service line without washing, rinsing, and sanitizing them. The person in charge removed the bowls from the service line and placed them in the 3-compartment sink area for cleaning.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/25/2014 | Routine | |
Discussed with the person in charge:
1. Attendance at a food safety class
2. Hand washing demonstration given
EHS received information on the sanitizer - ensure that sanitizer is used and tested according to the manufacture's specifications
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the hot holding of potentially hazardous food. The certified manager arrived during this inspection.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: Observed a food employee failed to wash her hands before engaging in food preparation after opening front door and before donning 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored in water that measured 119'F between uses.
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: The meatballs in the second steamer measured 122'F - hot holding at improper temperatures. All of the meatballs were reheated.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, soda machine, ice machine, and toaster oven
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: air vent covers in both restrooms and overflow catchers for both soda machines
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Firehouse Subs, 1465 Stafford Market Place 101, Stafford, VA 22556 »