Instruct workers to wash hands after removing gloves. Hands should be washed after removing gloves. Label your container of oil. Ensure it is food grade if used on food equipment. Permit expires 4/30/16. A lot of cleaning is needed before permit will be renewed. PIC stated FRP is going to be installed up front. This will be a big improvement. Call for reinspection.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Worker removed blockage from mop sink drain and rinsed hands in middle compartment of the 3-c sink.
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. Do not use the 3-c sink. Use the handsink. Worker was told by PIC to wash hands.
- Equipment - Good Repair and Proper Adjustment
Observation: Glass door to display case is broken.
Correction: Replace glass.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Less than 200 ppm was found.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Sink was dumped.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Cooking pan inside oven has carbon build up. Stove top splash area has accumulation of grease. Interior of bread oven is dirty.
Correction: Clean these cooking areas.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in shelves, shelves under front cabinet, cabinet under front handsink, compressor to front line,stove top drip tray, edges to stove top, bottom of display case, 3-c faucet, shelf under meatball warmer, can opener holder and mop sink, oven door edge(unit for roast beef).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3-c sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair
Observation: Water pressure found low at front handsink. I was unable to get 100 F after running it for some time. At best I found it to be 89.7 F.
Correction: Increase pressure so it is easier for workers to obtain hot water while washing hands.
- Physical Facilities in Good Repair
Observation: Rust found on interior of walk in refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Remove rust.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in freezer floor is dirty. Fan grill inside freezer walk in and walk in refrigerator are dirty. Walls throughout kitchen have food splashed on it.
Correction: Clean these areas. Walls need thorough cleaning.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests Numerous mouse droppings found in establishment, especially behind oven and inside front cabinet at self-serve drink station.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Clean up droppings. If new droppings are found then you have an ongoing pest problem. Check glue boards daily.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bottle of glass cleaner was hanging over sub bags.
Correction: Store cleaners separate from food and supplies.
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03/09/2016 | Routine | |
Other observations: Clean the following: oven door, 3-c pipes, cover to slicer(replace), can opener holder, front cabinets, area under front counter, interior of lower display case. Secure any loose cove molding. Consider replacing or covering front cabinets with a more durable material. Continue to monitor temperatures. Be proactive. A full routine inspection is expected at next visit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese slices at 46 F in lower make table.
Correction: After dividing slices keep chilling in walk in until needed in make table. Temperature increases when handling. PIC placed into walk in. Consider using metal pans in make table in place of plastic.
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11/04/2015 | Risk Factor | |
Open meats in deli that are in use at this time not to be held over for another day since the temperature rose to above 41 F. Do not place any other food inside unit until you have verified 41 F or lower. Roast beef was being cooked today. PIC used themometer to decide whether it was cooked properly. This is good and should always be done. Tomatoes were on time control Time was successfully being tracked. I want to stress that if the cold food does not rise above 70 F it can be on time control for 6 hours and at the end of this 6 hours it is then discarded. You cannot put back into the walk in for further use. Major cleaning to be done on wall behind 3-c sink and shelves by oven. Front cabinet to be cleaned and resurfaced (sanded and painted). A lot of mildew found under front cold line. Check for moisture source.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperatures.
Correction: Maintain at 135 F or higher. PIC turned unit up. Reheat to 165 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna, cheese and deli meats cold holding at improper temperatures in display case.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. PIC relocated foods. Service tech arrrived during my visit.
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06/24/2015 | Risk Factor | |
Temperatures have improved. Temp logs are being performed. This is a good managerial tool. Get information on oil used for slicer. Ensure it is food grade. Detailed cleaning is needed. Permit can be issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed pastrami in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. PIC placed proper date on pastrami.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the new make table is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- 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: shelves, cabinet under meat display, shelf under cold line, bread cart, exterior of bread bin, edge to oven door.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored under sewer line.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Plumbing System Maintained in Good Repair
Observation: Leak under handsink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Edges of walk in freezer wall is dusty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/03/2015 | Routine | |
Data log tags were removed from walk in and display case. Data was downloaded. Data revealed issues with both units. At this time the temperature of the food inside the walk in is within guidelines. However, the data demonstrated that the unit fluctuates between 39 F and 45 F all night long when restaurant is closed. Please share this data with your service person. Service person worked on display case and a part has to be replaced. PIC has placed food in display on time control. Dry erase boards were purchased for time tracking. Remember once food is placed on time it cannot be placed back into temperature control, it must be discarded. Watch how you restock your display case toward the end of the day. Time control for display case and small refrigerator beside grill is a temporary fix. Both of these units must be working and able to hold foods at 41 F at all times. Please have owner call me to let me know what will be done to rectify this situation. Data was left with PIC.
No violation noted during this evaluation. | 09/04/2014 | Other | |
PIC was able to answer questions about employee health. Label sugar and provide a scoop with handle. Clean up food pan found inside the oven. Provide a metal stemmed thermometer. Clean bottom of display case.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Display case, small reach in and walk in had elevated temperatures. Sliced tomatoes on line also were elevated.
Correction: Service person has been called. A data log tag was placed inside walk in. Small reach in has been a problem for a very long time, owner to make a decision as to repair or replace. Manager may use time control on foods that will not hold at 41 F or below. You essentially are abusing the food temperature of all of the products you remove from the display to slice for every customer. Do not use your display for long term storage if it cannot maintain 41 or below. If you decide to use time control write a time control policy and track the time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna salad 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.
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09/03/2014 | Risk Factor | |
No critical violations observed. Discussed time/temperatures used to cook roast beef. Keep a cooling log to verify that correct temperatures are obtained.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed lid liner on grill prep refrigerator is loose.
Correction: Correct by repairing lid liner.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (lower shelf under sandwich make table, wire shelving at grill, speed rack).
Correction: Correct by cleaning.
- Physical Facilities in Good Repair
Observation: Observed loose or torn base molding.
Correction: Correct by repairing - seal base molding to wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean along wall and in walk-in box.
Correction: Correct by cleaning.
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04/02/2014 | Routine | |
Time control used on tomatoes on sandwich prep line. Gloves worn during prep. Handwashing observed.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Observed meatballs not being rapidly reheated before placing in hot holder.
Correction: Correct by heating to correct temperature before holding at or above 135 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS food on prep refrigerator at grill held above 41 degrees.
Correction: Corrected by discarding tomatoes (held overnight), moved cheese and mushrooms. Monitor temperature of this unit and repair lid liner.
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11/27/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees put on gloves, change gloves after handling money and touching cash register without washing hands.
Correction: Correct by washing hands before putting on gloves and after handling anything that could contaminate gloves.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed meatballs at 128.5 degrees in steam well had not reheated within 2 hours as required.
Correction: Corrected by discarding. Reheat to proper temperature within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS food in grill prep refrigerator holding above 41 degrees (tomato slices 50.1 degrees, cheese 49.2 degrees).
Correction: Correct by moving to other refrigeration - use time control if necessary to maintain temperatures.
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08/02/2013 | Risk Factor | |
Items 3045, 1060, 1800, 3080 were corrected. #3170 - door to walk-in is being rebuilt - contracted out. #3180 - door to walk-in not clean - will be corrected by rebuilt door.
No violation noted during this evaluation. | 04/19/2013 | Follow-up | |
Follow up to inspection of 2/12/13 for annual permit. Permit expires at end of April.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Rusty shelving.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces (repeated violation)
Observation: Under counter shelving not clean. Shelving in rear prep area not clean.
Correction: Correct by cleaning.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No employee handwash signs at handsinks in prep areas.
Correction: Correct by providing signs.
- Lighting, Intensity (repeated violation)
Observation: Light in walk-in less than 10 foot candles.
Correction: Correct by providing light at 10 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door to walk-in box no in good repair.
Correction: Correct by repairing or replacing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Door to walk-in box not clean. Floor not clean along walls, etc.
Correction: Correct by cleaning.
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03/29/2013 | Follow-up | |
Time control used on sandwich prep.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rusty shelving.
Correction: Correct by resurfacing or replacing.
- Non-Food Contact Surfaces
Observation: Observed under counter shelving area not clean. Shelving not clean in rear prep area.
Correction: Correct by cleaning.
- Handwashing Signage/Handwashing Facilities
Observation: Observed no employee handwash signs at handsinks in prep areas.
Correction: Correct by providing signs.
- Lighting, Intensity
Observation: Observed light in walk-in box was less than 10 foot candles.
Correction: Correct by providing light at required intensity.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed door to walk-in box not in good repair.
Correction: Correct by repairing or replacing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed door to walk-in box not clean. Observed floor not clean along walls, under equipment, in walk-in.
Correction: Correct by cleaning.
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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jersey Mike's Sub Shop, 11444 West Broad Street, Glen Allen, VA 23060 »