Mr. Submarine 360, 7235 Hull Street Rd., North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The door of the walk in freezer had some ice build up but it closed properly and the temperature inside was at zero degrees.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler and the three door main unit table.
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.
|
12/21/2015 | Routine | |
Notes:
Cooked steak (with and without onions) prepared for lunch rush and stored in the container next to grill if not used all during lunch must be removed and relocated to walk-in cooler for cooling and cold holding.
Same procedure for gyro on the spit.
FDA B-1 form provided.
- 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 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.
- Utensils - In-Use - Between-Use Storage
Observation: Gyro knife stored on wet wiping cloth.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used. No sanitizing solution available at the time of inspection.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat balls hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced meats and cheeses cold holding at improper temperatures. Overloaded shallow containers in the top portion of salad units.
Correction: Relocate food to deep metal containers and do not load over container line, maintain food storage at 41°F or below.
|
07/27/2015 | Routine | |
Notes:
- Suggested to store sliced deli meats and cheeses in the top portion in deep metal pans, covered if not in use to ensure cold holding of 41 F or less.
- Do not mix bleach and soap in the same bucket. Use bleach and water at 50 ppm concentration for sanitizing purposes.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced sandwich meats, tuna salad and gyro in the refrigeration unit was not properly dated for disposition after being used/sliced.
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.
|
03/09/2015 | Routine | |
Pre- opening inspection conducted today.
Notes:
- Both restrooms needed trash cans. Lady's restroom required to have trash can with lid
No violation noted during this evaluation. | 02/02/2015 | Pre-Opening | |
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