Jersey Mikes, 10180 Lakeridge Parkway 114, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Jersey Mikes
Address: 10180 Lakeridge Parkway 114, Ashland, VA 23005
Type: Fast Food Restaurant
Total inspections: 6
Last inspection: 11/02/2015

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Inspection findings	Inspection date	Type
Discussed the following with the person in charge (PIC): 1. Food sources are Sysco, Lovings Produce, Restaurant Depot (produce). 2. The PIC has replaced the refrigerated unit at the dressing station and is only placing one layer of tomatoes in the pan. The new unit is more shallow and the pans being used are deeper. The PIC stated that the new unit is holding the foods at or below 41°F and they are no longer using time as a public health control for the sliced tomatoes and lettuce stored in that unit. 3. The slicer is broken down every 3.5 to 4 hours to be cleaned and sanitized. The EHSS observed the times documented in the temperature log books maintained daily. 4. Observed the walk-in cooler operating at 42°F but the foods in the unit were observed at a temperature of 40°F. The PIC stated that staff have been opening the door frequently while preparing food this morning. Observed good holding temperatures of TCS foods and the good food handling practices (handwashing and glove use) by staff. No violation noted during this evaluation.	11/02/2015	Risk Factor
The person in charge (PIC) stated that the dressing station is currently not working and they are using ice to keep the foods cold until it is repaired or replaced. The EHSS recommended to the PIC and the PIC agreed to use time as a public health control (TPHC) for the sliced tomatoes at the dressing station until it is repaired. The EHSS will send the PIC the template for a written plan that needs to be completed when using TPHC. The PIC will use a time/temperature log to monitor the times. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: The sliced tomatoes at the dressing station cold holding at improper temperatures. The temperature was 47°F. The person in charge (PIC) relocated the tomatoes to the walk-in cooler and replaced with another pan from the walk-in cooler. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	06/05/2015	Follow-up
Discussed the following with the person in charge (PIC): 1. The door gasket for the walk-in cooler door has been ordered. 2. The PIC is going to order a new prep table to replace the current prep table that is in disrepair. 3. Storage of tomatoes at the dressing station. The tomatoes must be held at or below 41°F or time as a public health control (TPHC) may be used. If TPHC is used then written procedures must be provided and kept on file in the facility. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: The sliced tomatoes at the dressing station cold holding at improper temperatures. The temperatures observed were between 44°F (bottom layer of pan) to 50°F (top layer of pan). The person in charge (PIC) relocated the tomatoes on the top layer of the pan to the walk-in freezer and placed a container of ice under the pan of remaining tomatoes. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend storing only one layer of tomatoes in the pan at the dressing station and having the dressing station refrigeration unit serviced. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The shelf under the prep table was observed in a condition (rusted) that prevents necessary maintenance and easy cleaning. Correction: Repair or replace the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The door gasket to the walk-in cooler is in poor repair. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: The floors under and around the equipment and the floor wall junctures throughout the kitchen are 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.	05/20/2015	Follow-up
Discussed the following with the person in charge (PIC): 1. Observed the employee health policy (FDA Form 1-B) signed by all employees and kept on file in the office. The policy was also posted in the kitchen. 2. Observed cooling procedures and cooling logs for the roast beef posted in the kitchen. The cooked roast beef is cut in half and initially placed into the walk-in freezer for the first two hours and then it is placed into the walk-in cooler for the remaining cooling period. 3. The roast beef is cooked in a conventional oven at 450°F for 3 hours until the temperature reaches 135°F. 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 at the dressing station cold holding at improper temperatures. The temperatures observed were between 45°F-46°F and the pan they were stored in was observed over filled. The person in charge (PIC) removed the top layer of tomatoes from the pan and placed them into the walk-in cooler. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Responsibilities of Owner or Proprietor Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy Equipment - Good Repair and Proper Adjustment Observation: The door gasket to the walk-in cooler is in poor repair. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Equipment - Good Repair and Proper Adjustment Observation: The shelf under the prep table was observed in a condition (rusted) that prevents necessary maintenance and easy cleaning. Correction: Repair or replace the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Physical Facilities - Cleaning Frequency and Restrictions Observation: The floors under and around the equipment and the floor wall junctures throughout the kitchen are 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 - Common Name/working Containers of Toxics* (corrected on site) Observation: Three spray bottles of cleaners (glass cleaner, bleach) are not properly labeled. The PIC immediately labeled each bottle. 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.	04/20/2015	Routine
reveiwed employee health. Form 1B given. good use of glove use and handwashing. Temperature log observed. Temps taken 3 times a day. Only food temps taken are meatballs and roast when cooking. Discussed cooling. Recommend adding cooling temps to log book. Discussed reheating. Bread received frozen. Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.	05/22/2014	Risk Factor
No critical violations. good use of gloves and handwashing. reviewed menu. discussed cooking and cooling times, temps and methods of roast beef as this in only item cooked. cooked to 140-160, cooked in whole state in WIF for 2 hours and then covered. EHS recommended taking cooling temps before moving to WIC. Reveiwed temp log sheets. temperatures of equipment and hot food taken at 9, 1, 5 and 8 pm. Discussed Employee Health.. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine Correction: Clean and sanitize these surfaces for food contact. Physical Facilities - Cleaning Frequency and Restrictions Observation: The following physical structure noted in need of cleaning: floors/walls underneath 3 vat sink. 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.	05/30/2013	Routine

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