Penn Station/East Coast Subs, 10424 Midlothian Tpke, Bon Air, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Penn Station/East Coast Subs
Address: 10424 Midlothian Tpke, Bon Air, VA 23235
Type: Fast Food Restaurant
Phone: 804 276-7366
Total inspections: 7
Last inspection: 08/03/2015

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Inspection findings	Inspection date	Type
New sanitizer was being mixed up as the inspector came in. Make sure the solution in use measures at least 50 ppm. Anything less isn't strong enough to provide adequate sanitization of food contact surfaces. Employee health policy is already in place. Warning labels for the unpasteurized lemonade are still in the works through corporate. No violation noted during this evaluation.	08/03/2015	Routine
Notes: 1. Chlorine buckets and sanitizer in the 3-vat measured at 0 ppm. These solutions were due to be changed out and were re-mixed during the inspection. Re-mix when the water becomes cloudy/heavily soiled. Heavy use will require more frequent changing of solution. 2. Relocated the tuna salad to the right MUT for safer cold holding. The left 3-door RIC (per PIC) has been running a little high. Par-cooked fries could cause some rise in air temperatures of the unit. Ensure all temperature control for safety foods are maintained under 41 F at all times. 3. Bowls for weighing raw meats are w/r/s and rotated out every 4 hours per the PIC. 4. Reviewed employee health with staff. 5. Suggest keeping ice scoop in a more protected location. Wash daily and can store with the handle up inside of the machine. 6. Make sure the ice bucket remains inverted for draining and washed daily. Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation) Observation: Heavily soiled wiping cloth solution in use. Solution tested at 0 ppm in the buckets and 3-vat sink sanitizer compartment. Correction: Change out the sanitizer once visibly soiled/cloudy. Wiping cloths shall be free of food debris and visible soil.	12/09/2014	Routine
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health and signed copies of FDA form 1-B are kept on file for all staff. Something needs to be done to the RIF to fix the doors so they create a tight and complete seal upon closing. A finger can be inserted in the gaps along both freezer doors for at least a couple of inches. Equipment - Good Repair and Proper Adjustment Observation: The door gaskets to the 2-door upright freezer is in poor repair. There are gaps along each door and the frame, allowing cold air to escape. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.	06/23/2014	Routine
Adequate thermometer, 3-vat sink setup, sanitizer buckets (needed changing out), and chlorine test kit. Reviewed employee health. Notes: 1. Discussed with manager the need to lower the thermostat on the right MUT cooler a few degrees for safer cold holding temperatures. Aim for a setting of 35-38 F. 2. Make sure staff take measures to keep the ready-to-eat meats in the left corner MUT cooler separate from the raw steak and chicken. Deli meat subs are served hot and cold and so an adequate cooking temperature of 165 F+ is not achieved on those sandwiches. Consider relocating the raw meats, or creating a physical separation between raw and ready-to-eat. 3. Make sure to change out sanitizer water is changed out when it becomes cloudy/heavily soiled. 4. Remind staff NOT to overstock meats in the top wells of the MUT coolers. Portions that rise above the edges of the pan will not hold the same temperatures as product down in the container. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). In top wells of left MUT cooler pieces of raw steak observed on top of turkey and ham that are stored next to the raw meat. Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Heavily used sanitizer buckets contained undetectable levels of bleach. Correction: Replace wiping cloths and the sanitizer water whenever it becomes heavily soiled. Maintain a concentration of 50-100 ppm. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Tuna salad, chicken salad (in bottom of right MUT), and overstocked salami (in left corner MUT) cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment Observation: The right MUT cooler is not maintaining temperatures of 41 F or less in the bottom of the unit. Correction: Repair the right MUT cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the right MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	01/08/2014	Routine
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health. Suggest trying to lower the thermostat on the display case for safer cold holding temperatures. No violation noted during this evaluation.	07/19/2013	Routine
Adequate thermometer, 3-vat sink setup, chlorine sanitizer water, and test kit. Reviewed employee health. Encourage staff to leave the raw chicken and philly steak on the flat top a little bit longer to ensure even and thorough cook temperatures. Excellent hand washing practices and clean kitchen. No violation noted during this evaluation.	03/26/2013	Routine
Chlorine sanitizer tested at 100 ppm in the 3 compartment sink and wiping cloth pails (after correction). Observed good food safety practices in place. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Chlorine sanitizer solution was way below acceptable concentration level of 100 ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Equipment - Cutting Surfaces Observation: The Black and Yellow cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.	09/30/2010	Routine

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