Jersey Mike's Sub Shop, 708 England Street, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Jersey Mike's Sub Shop
Address: 708 England Street, Ashland, VA 23005
Type: Fast Food Restaurant
Phone: 804 798-6290
Total inspections: 7
Last inspection: 02/01/2016

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Inspection findings	Inspection date	Type
Discussed the following with the person in charge (PIC): 1. They are no longer using time as a public health control (TPHC) for the sliced tomatoes and lettuce in the drop in reach-in cooler. The PIC stated that they are using deeper pans to hold the lettuce and tomatoes cold. Recommend using TPHC since it appears that the unit is unable to hold the tomatoes at or below 41°F. 2. Observed cooling temperatures for the roast beef (that is cooked and cooled on site) documented on a cooling log. 3. Observed the employee health policy signed by all staff and kept on file in the office. Recommend reviewing the policy with the staff annually. 4. The fire suppression system was inspected in September 2015 and the fire extinguishers were inspected in March 2015. Observed good food handling practices (handwashing and glove use) by all staff. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced tomatoes cold holding at improper temperatures in the drop in reach-in cooler. The temperatures observed were between 45°F-46°F. The person in charge (PIC) discarded the tomatoes. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful 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. Equipment - Good Repair and Proper Adjustment Observation: The door gasket to the walk-in freezer is broken. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Equipment - Good Repair and Proper Adjustment Observation: The shelves in the walk-in freezer were observed in a state of disrepair (rusted). Correction: Repair or replace the walk-in freezer shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Physical Facilities in Good Repair Observation: The walk-in cooler walls are not maintained in good repair (rusted). Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	02/01/2016	Routine
Discussed the following with the person in charge (PIC): 1. Using time as a public health control (TPHC) for the sliced tomatoes held at the sandwich prep station. If TPHC is used then written procedures must be provided, approved by the health department and kept on file in the facility. The EHSS gave the PIC a template for the written procedures when using TPHC. 2. Relocating the soiled linen container to an area outside of the kitchen. Observed many drain flies around the area of the soiled linen container. The PIC stated that he has also contacted his certified pest control operator to treat the facility. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The sliced tomatoes at the sandwich prep station were cold holding at improper temperatures. The temperatures were between 46°F-48°F. The PIC stated that the tomatoes had been there for about two hours. He relocated them into the walk-in cooler. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) Observation: The cleaning schedule for the meat slicer that is in continuous use is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. The PIC stated that the slicer is used starting at 10:00 AM (when the facility opens) and is not broken down to be cleaned and sanitized until 3:00 PM. It is then used from 3:00 PM until 9:00 PM (when the facility closes) without being cleaned and sanitized. The PIC cleaned and sanitized the slicer during the inspection. Correction: Equipment and utensils that are in contact with temperature control for safety foods must be cleaned and sanitized at least every four hours unless the equipment and utensils are held at or above 135°F or 41°or below.	08/14/2015	Risk Factor
Discussed the following with the person in charge (PIC): 1. Cooking and cooling procedures for the roast beef. The PIC stated that the roast beef is cooked in a conventional oven for approximately 3 hours and reaches an internal temperature of 130°F. It is then cooled by slicing the roast in half and then placing the pieces into the walk-in freezer for the first 2 hours (to get the temperature to 70°F or below) and then it is placed into the walk-in cooler (to get the temperature to 41°F or below within 4 more hours). The cooking and cooling temperatures are monitored by the staff and recorded in a log book. 2. Observed the employee health policy (FDA Form 1-B) on file in the facility and signed by all staff. The policy is also posted in the kitchen. 3. Discussed the cleaning schedule for the floors throughout the kitchen. The PIC stated that the floors are thoroughly cleaned every night. Ensure that the floor under the bag-in-box storage unit is maintained clean to prevent harborage conditions. 4. The grease trap is cleaned every 2 months. 5. Tuna salad is prepped on site and the mayonnaise is chilled prior to preparation. Recommend chilling the tuna prior to preparation also. Observed good holding temperatures of foods and the person in charge very knowledgeable in food safety. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Observed wiping cloths ( in several wiping cloth buckets) stored in a quaternary ammonium santizing solution of less than 200 ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Lighting, Intensity Observation: Less than 50 foot candles of light was observed in the food preparation and sandwich prep area where knives and slicers are used. Observed between 15 to 22 foot candles of light in this area. Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor	02/03/2015	Routine
Sysco and Lovings Produce are the suppliers. All proteins are received precooked except roast beef, steak Philly (rec. raw, frozen) and chicken Philly (rec. raw, frozen) Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Observed quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Correction: observed quat sanitizer in the 3 basin sink at a concentration too high, at 400ppm. Per the manufacturer's label, the sanitizer must be used at 200 ppm on food contact surfaces.	09/16/2014	Risk Factor
Sysco and Lovings Produce are the food suppliers. Chicken is received frozen and pre-cooked. Philly steak is received frozen and cooked directly from frozen state. Discussed cooking and cooling of roast beef No violation noted during this evaluation.	02/25/2014	Routine
Suppliers are Sysco and Lovings Produce. Discussed cooling methods of roast beef and meatballs. Meatballs are received pre-cooked and roast beef received raw. Observed temperature logs for equipment and meatballs hot holding No violation noted during this evaluation.	09/26/2013	Risk Factor
Discussed menu: chicken and steak are received raw, frozen Physical Facilities in Good Repair Observation: Observed physical facility not maintained in good repair Correction: observed hole in the wall near the back door.	02/20/2013	Routine

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