- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs and sauce hot holding at improper temperatures. 115
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back hand sink
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
04/01/2016 | Routine | |
Ensure all certified food managers are registered with the health dept.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
11/23/2015 | Routine | |
NO VIOLATIONS NOTED. NICE C
No violation noted during this evaluation. | 07/08/2015 | Routine | |
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
01/14/2015 | Routine | |
Critical violations were discussed and corrected.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Need to label cornmeal.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Uncovered food in refrigerator and freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna salad and deli meats 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerated drawer unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall. Need a cover on receptacles/trashcans.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of toxic cleaners are 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.
|
11/17/2014 | Routine | |
NICE SANITARY FACILITY
No violation noted during this evaluation. | 08/25/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the materials preventing its use.
|
05/19/2014 | Risk Factor | |
sink on the back wall is not used as a hand sink discussed with manager
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in refrigerator
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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:the shelving inn the walk in refrigerator
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in theback area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: THe floor under the equipment 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
01/23/2014 | Routine | |
discussed
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: canopener blade
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine saniotizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 200ppm ++
Correction: Utilize only chlorine sanitizerhat meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
10/01/2013 | Risk Factor | |
Employee illness reporting forms for employees in files. Proper cooling methods for roasts discussed. Restaurant in clean sanitary condition!
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Roast beef noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Roasts (hot) cooling together in large covered plastic container.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Roast beef cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food 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.
|
06/06/2013 | Routine | |
NICE SANITARY FACILITY
No violation noted during this evaluation. | 02/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Jersey Mike's Subs (01-5047), 4224 Virginia Beach Boulevard #102, Virginia Beach, VA 23452 »