Process for au jus has been adjusted so that it cools quickly. It is made with tap water and then placed into freezer to cool to 41 F. Onions and peppers are cooked in a small amount of au jus in the microwave and cold au jus is added to the desired level for service. Today onions and au jus were found at 40 F but peppers and au jus were found at 49 F. PIC stated more had to be made since they were extremely busy. However, do not stack and place inside lower make table. Use the refrigerator in the back of the kitchen for a possible better cooling pattern. Sign for new procedure was posted for all workers. Permit issued.
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
Don't forget to date opened uncut block of deli meat. Permit expires 7/31/15. PIC to call for reinspection. Cooling process to be completed.
- Critical: Cooling*
Observation: Au jus found at 86 F.
Correction: Cool from 135 F to 70 F within 2 hours and then down to 41 F in 4 more hours. PIC divided into two pans and placed into freezer. PIC to start a cooling log to come up with a process that will work.
- Temperature Measuring Devices
Observation: Thermometers are not conspicuous in two refrigerators.
Correction: Place up front so they are easily visible.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Slicer that is not being used, fan grill cover inside glass door unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front is being used for purposes other than washing hands. Pitcher found in handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Flashing around mop sink has gaps.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vent and panels above front line found dusty, floor drain under 3-c sink.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners were not properly labeled.
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.
|
07/07/2015 | Routine | |
Deli meats and cheese in the large prep unit are <42°F. Unit has been repaired and appears to be working properly.
No violation noted during this evaluation. | 02/04/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods (deli meats) in large prep table are >41°F.
Correction: PIC discarded the meats that had been held in the unit overnight or longer than 6 hours. TCS foods that had been placed in the unit this morning were moved to another refrigerator. PIC reports that food in unit is <41°F in mornings when temps are checked. Service tech has been called and will evaluate unit this afternoon. Do not use this unit for storage of TCS foods until it has been repaired and reliably holds foods at <42°F. If necessary, you may use time controls for TCS foods in this unit if you have a written time control policy and monitor the times as required. (sample policy provided)
|
01/23/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food in large prep cooler is >41°F: Brisket 45.9, Pastrami 47, R Beef 47.3, Chicken Breast 44.8, Ham 47 &48.
Correction: PIC discarded the food that had been held >41°F. Unit thermostat was turned down and PIC will monitor temps before restocking unit. Make sure unit keeps food 41°F or below to inhibit the growth of harmful bacteria.
|
01/16/2015 | Risk Factor | |
Item 820A2 was corrected. Cold TCS foods on prep unit were below 41 degrees. Issued annual health permit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed wall not clean at mop sink. 7/28/14 - follow up - wall and mop sink not clean.
Correction: Correct by cleaning wall. 7/28/14 - follow up - correct by cleaning.
|
07/28/2014 | Follow-up | |
Checked sandwich prep unit. Observed containers over filled - top was up upon entering facility - well after lunch period (up at 3:45 pm). Temperature in lower section was 39.7 degrees. This may not be cold enough to hold foods on upper section at 41 degrees. Correct by moving all TCS food on top of prep unit to refrigeration - keep lid closed - do not overfill containers - lower temperature in lower section.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed wall not clean at mop sink.
Correction: Correct by cleaning wall.
|
07/22/2014 | Follow-up | |
Gloves worn during prep.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS foods held above 41 degrees on sandwich prep unit.
Correction: Correct by moving food to colder refrigerator. Adjusted thermostat to lower temperature of refrigerator.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed "clean" utensils stored in soiled container.
Correction: Correct by rewashing and store covered.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall not clean at mop sink.
Correction: Correct by cleaning wall.
|
07/18/2014 | Routine | |
1 person attended Food Manager's Recertification Course @ Henrico Health Dept.
No violation noted during this evaluation. | 03/13/2014 | Training | |
Gloves worn during prep. Note: on demand water heater - allow water to run at handsink frequently to maintain hot water temperature of 100 degrees minimum.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS food held above 41 degrees (prep unit #2 - sliced tomato 55.3 degrees, chicken salad 52.4 degrees, tuna salad 51.8 degrees).
Correction: Items were moved to other refrigeration. Unit was set to colder temperature. Monitor the unit and contact repair company if temperatures will not hold at 41 degrees or below.
|
02/06/2014 | Risk Factor | |
Gloves worn. Annual permit inspection. 3 compartment sink - Quat sanitizer - 200+ ppm/test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found sliced beef products at 47 and 51 degrees.
Correction: All cold hold to be 41 degrees or less (product was discarded).
|
07/09/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot TCS food held below 135 degrees (meatballs).
Correction: Correct by reheating to 165 degrees for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS food on prep line refrigerator holding above 41 degrees (roast beef 47.3 degrees, turkey 46.9 degrees).
Correction: Correct by placing in shallow pans in refrigerator. Do not stack above fill line. Allow air spaces when cooling.
|
01/22/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Firehouse Subs, 4028k Cox Road, Glen Allen, VA 23060 »